Just as in wine we can find different varieties, i.e. types of grape. In olive oil there are also different varieties of olives each with their own characteristics, resulting in different oils.
In general, in olive oil we can find notes of more than 50 different flavours and aromas, such as the green olive leaf, tomato, the tomato leaf, apple, green banana peel, grass, as well as notes of dried fruits such as almonds, walnuts, cashews, or red fruits.
Place a small portion, about 15 ml of each olive oil at 28 ºC in small glasses covered with a glass, (you can use coffee cups), so that nobody is influenced by the colour of the oil. All that matters here is the smell and the taste.
Take the glass, or the cup, and shake it slightly. Highlight and smell immediately. It's the first smell of the oil. What did you smell? Take notes of what your sense of smell has identified.
Now let's taste it. Try a small amount, without swallowing. You must breath in with your mouth while passing the oil through the entire mouth cavity. What flavour did you identify?
There should always be a glass of water and some food such as apple slices, to clear your mouth, between the tastings.
Describe the feeling: is the ending "sweet", bitter or spicy? Does it taste like ripe or fresh fruit?
Repeat the test with the other olive oils.
In general, in olive oil we can find notes of more than 50 different flavours and aromas, such as the green olive leaf, tomato, the tomato leaf, apple, green banana peel, grass, as well as notes of dried fruits such as almonds, walnuts, cashews, or red fruits.
How can we identify these attributes? Easy! Let's taste some olive oil!
Select different types of extra virgin olive oil from different regions or countries and proceed as follows: Place a small portion, about 15 ml of each olive oil at 28 ºC in small glasses covered with a glass, (you can use coffee cups), so that nobody is influenced by the colour of the oil. All that matters here is the smell and the taste. Take the glass, or the cup, and shake it slightly. Highlight and smell immediately. It's the first smell of the oil. What did you smell? Take notes of what your sense of smell has identified.
Now let's taste it. Try a small amount, without swallowing. You must breath in with your mouth while passing the oil through the entire mouth cavity. What flavour did you identify? There should always be a glass of water and some food such as apple slices, to clear your mouth, between the tastings.Describe the feeling: is the ending "sweet", bitter or spicy? Does it taste like ripe or fresh fruit? Repeat the test with the other olive oils.
Just as in wine we can find different varieties, i.e. types of grape. In olive oil there are also different varieties of olives each with their own characteristics, resulting in different oils.
In general, in olive oil we can find notes of more than 50 different flavours and aromas, such as the green olive leaf, tomato, the tomato leaf, apple, green banana peel, grass, as well as notes of dried fruits such as almonds, walnuts, cashews, or red fruits.
Place a small portion, about 15 ml of each olive oil at 28 ºC in small glasses covered with a glass, (you can use coffee cups), so that nobody is influenced by the colour of the oil. All that matters here is the smell and the taste.
Take the glass, or the cup, and shake it slightly. Highlight and smell immediately. It's the first smell of the oil. What did you smell? Take notes of what your sense of smell has identified.
Now let's taste it. Try a small amount, without swallowing. You must breath in with your mouth while passing the oil through the entire mouth cavity. What flavour did you identify?
There should always be a glass of water and some food such as apple slices, to clear your mouth, between the tastings.
Describe the feeling: is the ending "sweet", bitter or spicy? Does it taste like ripe or fresh fruit?
Repeat the test with the other olive oils.
In general, in olive oil we can find notes of more than 50 different flavours and aromas, such as the green olive leaf, tomato, the tomato leaf, apple, green banana peel, grass, as well as notes of dried fruits such as almonds, walnuts, cashews, or red fruits.
How can we identify these attributes? Easy! Let's taste some olive oil!
Select different types of extra virgin olive oil from different regions or countries and proceed as follows: Place a small portion, about 15 ml of each olive oil at 28 ºC in small glasses covered with a glass, (you can use coffee cups), so that nobody is influenced by the colour of the oil. All that matters here is the smell and the taste. Take the glass, or the cup, and shake it slightly. Highlight and smell immediately. It's the first smell of the oil. What did you smell? Take notes of what your sense of smell has identified.
Now let's taste it. Try a small amount, without swallowing. You must breath in with your mouth while passing the oil through the entire mouth cavity. What flavour did you identify? There should always be a glass of water and some food such as apple slices, to clear your mouth, between the tastings.Describe the feeling: is the ending "sweet", bitter or spicy? Does it taste like ripe or fresh fruit? Repeat the test with the other olive oils.