In several surveys the consumer has been asked if he knows the differences between extra virgin olive oil, virgin olive oil and lampante. 70% of respondents do not know what the differences are.
We will therefore try to convey the importance of tasting
olive oil, as well as explaining what the tasting itself consists of.
First of all, we have to know that there is a classification
regarding virgin olive oil. This classification would be:
- Extra
Virgin Olive Oil
- Virgin
olive oil
- Lampante
Virgin Olive Oil
This means that there is no other classification for olive
oil. An oil cannot be classified in any other way.
Why am I saying this? Because approximately 60% of what
is sold in supermarkets is called Olive Oil , without
surnames: neither extra virgin, nor virgin, nor lampante.
Now we already know the terminology of the three categories
of virgin olive oil, and we know what olive oil is .
Obviously, all this is essential to know to pay a different
price for each category. If I know that an extra virgin is the highest
quality of virgin olive oil, I will pay more than for a virgin olive oil, since
its category is superior. And, if I already know that dry olive oil is a
refined product, then I will pay much less than for a virgin or for an extra,
which I now know correspond to an olive juice without any chemical refining
process.
It is here, at this point, when it is important to know
tasting, because one of the great differences between a virgin and an extra is
in the smell and taste .
An extra virgin must evoke us to nature, grass, fruit,
even flowers, depending on what variety of olive it is, but it will always
remind us of a fresh or clean product.
A virgin, it may already not remind me so much of nature, or
the field, or the fruit ... but somehow it will also evoke me as food.
A dry olive oil, normally it will not smell anything or
taste anything. That is, as if it were water but with a denser texture.
We are going to learn a little oil tasting, to know what we
want to pay, and if we pay for what we want. Or if we are paying the same
for things that have nothing to do with each other.
The tasting will be the only one that helps us identify
which oil we are dealing with.
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For the oil tasting, smell and taste will be used.
The first thing when I find a sample of virgin olive oil is
the FRUIT and later I will work on the BITTER AND THE SPICY.
What is the fruity in a virgin olive oil?
Fruity means quantity of aroma. When I smell the oil, I
will be able to work and differentiate three levels of fruitiness: light,
medium or intense.
Bitter means how much bitter the oil is once I have tried it
in the mouth.
Spicy means how much spiciness the oil has once I have tried
it in the mouth.
These three points would be the positive parameters in Golden Virgin Pro.
How do I taste a virgin olive oil?
Utensils:
- Oil
- A
glass or cup
- A lid
for the glass or cup
First of all, you have to have a container, such as a glass,
or a catavinos, ideally with a rounded shape at the base, since, unlike wine,
the oil to taste it is good to warm it up with your hands a little,
transmitting the temperature of your body, so that it helps us to release
volatiles and can identify aromas (official tasting 28ºC + -2ºC)
For official tastings we have official tasting glasses, blue
in color and effectively rounded at the base. They are comfortable and aid
in sensory analysis.
You have to pour an amount of oil that exceeds the base of
your cup or glass one centimeter at most (official tasting 15 cl).
Once the oil has been added, cover it.
Now you have to focus and focus on the sample in front of
you, that is, don't stand in front of the TV or with a group of people watching
you ... you have to be relaxed and focused.
Once you have the oil in your glass and you have it covered,
you take it from below and you will heat it, with the glass covered (official
tasting some special heaters are used)
After about a minute, you unclog your glass and breathe in
the smell that comes out of the glass. You do one or two inspirations and
cover it again. Here you can see if it gives you those memories of which
we were talking about nature, countryside, fruit ... or if you notice different
strange aromas such as wine, sour, cooked, stale, rust ...
Subsequently, it passes to taste the oil in the mouth and to
work the bitter and spicy.
Bitter and spicy are related to the amount of antioxidants,
vitamins, healthy components of olive oil. That a bitter and itchy oil is
good, it is a symptom of the collection of healthy olives. Now, you must
try not to bite or bitter excessively so that it is not aggressive or
unpleasant, but remember that bitterness and itchiness are positive
attributes in tasting virgin olive oil.
With these three analyzes of fruity, bitter and pungent, I
will be able to classify my oil sample.
If it is clean, if it smells of nature, if it is pleasant to
taste and I do not notice anything dirty, I will be before an extra virgin.
If when you taste it or smell it, you notice abnormal and
different smells from nature, it is easy to be in front of a virgin olive oil.
If, on the contrary, the sample is very unpleasant to me,
with a high alteration or defect and where I feel rejection, it is possibly a
lampante virgin olive oil, and remember that in the norm I have mentioned
before that lampante virgin olive oil it cannot be consumed.
This is the basic and fundamental that I can explain to you
in an article or book. Now you have to put it into practice and do
it. Train and have good references to be able to assess.
As many of you may be thinking, a lot or a little are
indefinite terms where for what one is a lot for the other is little, with
which this is regulated in some way, through what are the tasting panels.
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