Based on the place of origin and the type of olives in the production of olive oil, it comes with many aromas and flavors. The consumer must select and purchase the kind that best fits his or her personal preferences and the food they will be cooking. Olive oil that is extra virgin tastes like fine wine. Its aroma and taste can be distinguished by the nose and palate. Then, it is discussed and deconstructed. A set of rules are outlined in international and national regulations that define the Trade Standards regarding olive oil. The quality of olive oil is assessed by two methods assessment of acidity and tasting test.

As per the International Olive Oil Council (IOOC), These are the classifications:

1.) 1) VIRGIN OLIVE OIL refers to the oil that is extracted from the olive tree’s fruit only through mechanical or other physical methods under certain conditions, specifically thermal conditions which don’t result in the alteration of the oil. It has not been subjected to any other treatment than decanting, washing, centrifuging, and filtering. If the olive oil is meant to be consumed in its natural state, it’s referred to with one of these terms:

a — Extra Virgin Olive Oil has an acidity maximum of 1%, and organoleptic properties that are outlined in the requirements for this class

b — Virgin Olive Oil has a maximum acidity of 2%, and organoleptic characteristics that are specified in the requirements for this classification

c — Normal Virgin Olive Oil has a maximum acidity of 3 percent and organoleptic characteristics that are specified in the requirements for this classification

d — Lampante Olive Oil is more than 3.3 percent of acidity and organoleptic properties as specified in the requirements for this class. It is not suitable to be consumed in its current condition and needs to be refined before consumption as a food item.

2.) REFINED OLIVE OIL can be extracted from olive oils of virgin origin usually Lampante and Lampante, through refining processes that don’t alter the original structure of the glyceride in the oil.

3.) OLIVE OIL is a particular food item that is a mix consisting of olive oil refined and olive oil suitable to be consumed in its present form.

If you purchase olive oil, take into consideration what you’ll do with it, and what it can do to enhance your cooking. It can be used for dipping and drizzles, or an amazing salad, pasta or red meat, or even some grilling vegetables, you’ll require an intense and full-flavored oil. You can opt to add a touch of olive, with a flavor of tomato (typical oil produced from Sicily) as well as artichoke (Tuscany and the central areas in Italy).

Test the oil on a variety of foods to see whether it is enhancing your meal or is excessive on delicate fish-like. Another oil may be better when drizzled over pasta or with a hot piece of bread…choose the correct oil just as you would pick the perfect quality wine! The official extra-virgin olive oil test occurs following the chemical test to verify if the oil meets the requirements. Tasters must adhere to the standards of conduct set forth through the IOOC. Our experience as professional food experts taught us that everyone can learn to taste good. You can follow at home the exact process professionals who taste olive oils use to assess olive oil.

For your first taste, all you need is an ice-cold plastic cup and olive oil in a bottle, and a glass of water. It’s better to not drink smoke or coffee within 30 minutes before the scheduled time for your test. Also, make sure you do not use any fragrance, cosmetics, or soap that could remain in the course of the test. We usually recommend tasting a minimum of three or four oils made using different species of olives to experience the different tastes and intensities. There are many varieties of olives that are used for the oil we sell in our selection. Just pour a tiny amount of olive oil into your cup (enough to fill the bottom) Hold the top and bottom of the cup in your hands, allowing it to heat a bit, and then swirl it around for at least a minute.

Take your hands off and sniff the oil. Be aware that olive oil made from extra virgin olives must smell and taste like the fruit that is made…it must be a fruity, olivey scent. It should smell like fresh-cut grass or aromatic herbs, or fresh fruits, which are thought to have positive characteristics. If not, then you might be smelling a plain olive oil without flavor or smell, or worse, a bad oil that is described as by the smell of rancid, old metallic, musty-humid fuzzy, or even winey. If you suspect that you’re getting the second smell, you shouldn’t proceed with the tasting process because the taste of your mouth is affected by these imperfections (and you’ll need that glass of water that you’ve made before!). If the scent is pleasant and you’ve identified positive qualities then take a small swig and let it sit in your mouth. Then, swirl it around and breathe into the air to oxygenate the oil. Take a second taste and then drink it. Keep a note of your experiences and impressions.

Keep in mind that every extra virgin olive oil functions inside your mouth but it does so in a unique manner and at a different speed so…let it do the work! Do you like the flavor? Is it smooth or heavy? Does it get stronger in flavor when you place it in your mouth? Is it pungent, peppery, bitter? Is it fruity, grassy, or oily? Here are a few key elements you’ll see in both:

TRADITIONS DESIRABLE

Apple Almond: a flavor that reminds us of artichoke.

Astringent: A sensation of puckering in the mouth that is caused by tannins

Bitter: A lot of people who are new to olive oil are shocked to discover this to be an essential characteristic of olive oils. Typically, they are produced from olives in green form or olives that change to a dark color.

Fresh: Pleasant scent, fruity, but not aged.

Fruity: An oil is considered to be fruity in the sense that its flavor and aroma are like those of a mature olive. If you’ve been standing over the olive press or grinding the olives, you will notice a fruity can smell. Some oils at first appear fruity. The characteristic might fade after several months in certain oils, however, a fruity oil retains its distinctive scent over time.