Grading and Tasting Olive Oil
Olive oil has different tastes and flavors depending on the place of origin and the type of olives used, and consumers can choose the type and type of food to cook according to their tastes. Extra virgin olive oil is like good wine. Their taste and smell are easily distinguished by their nose and palette and then discussed and separated. Domestic and international regulations specify the number of requirements for specifying the trade quality of olive oil. Quality is measured in two stages: acid rating and taste testing.
According to the International Olive Oil Association (IOOC), these categories are:
1) Virgin Olive Oil – The oil obtained from the fruits of the olive tree does not cause oil changes by mechanical or other physical means, especially in hot weather. No processing other than cleaning, cleaning, centrifugation, and filtration. If a girl’s olive oil is designed to be used in its natural state, it is called one of the following:
The extra acidity of A-olive oil is 1%, which is a sensory property specified in the characteristics of this category.
B- olive oil has a maximum acidity of 2% and has sensory properties specified by these class standards.
c- Normal olive oil has a maximum acidity of 3% and has sensory properties defined in this category.
D- Lampante Extra Virgin Olive Oil has an acidity of more than 3.3% and has sensory properties unique to this category. Not suitable for use and must be washed before use as a food ingredient.
3) Olive oil is a special dietary compound that combines refined olive oil with virgin olive oil.
When buying olive oil, think about how you use it and how it improves your cooking style. Dip and drop or if you have great salads, pasta, lean meats, or grilled vegetables, you need rich and delicious oils. You can enjoy olives grown in Sicily or Artococo (in Tuscany and Italy) with a tomato background (oily). Central Area).
Try butter in a variety of foods to see if butter strengthens your diet or if it is too strong for delicate fish. Other oils may be better. Great for pasta and hot bread … just like choosing the right wine, choose the right oil. Officially tested olive oil is further tested to determine if the oil meets the standards after a chemical test. Examiners must comply with the IOOC Code of Conduct. Experience with non-food professionals will teach you how to improve your taste. You can repeat the steps followed by a professional olive oil expert to determine olive oil.
To taste, you need a small plastic cup, a bottle of olive oil, and a glass of water. If you do not drink or smoke coffee for at least 30 minutes before the test and do not use long-lasting perfumes, cosmetics, or soap during the test, you will get the best results. It is a good idea to try at least three or four different olives from different types of olives to determine different tastes and strengths. We use a variety of olives in the oils we provide. Put a small amount of olive oil in the pan (enough to cover the bottom) and turn the pan slightly up and down to cook for at least 1 minute.
Take your hand and smell the oil. Extra virgin olive oil should have the aroma and taste of fruit and olives. You should smell good qualities like olives, freshly cut herbs, fragrant herbs, and fresh fruits. If not, you may have flat, tasteless, bad, stale, mineral, damp, dusty, or wine olive oil. If you notice someone else’s smell, you should not enjoy it. This dish affects your body (and you need to prepare a glass of water in advance!). If it smells good and has good characteristics, take a small dose to work in your mouth. Inhale the air back into it to give the oil oxygen. Taste a little and then swallow. Pay attention to your emotions and impressions.
