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LessonOLIVE OIL TASTING 2: THE RULES
rules of olive oil tasting

OLIVE OIL TASTING 2: THE RULES

LESSON 2

 

Tasting Olive Oil “In Pills” Blog Series. 

Do you want to become a real Olive Oil expert and be able to taste its flavors and aromas?

It’s necessary to slow down and take time to “observe” and appreciate aromas to move your approach to food from simple eating to a pleasurable experience.

Here we go with some basic rules and notions you need to be able to enjoy your food and your EVOO the most.

Not only what we eat but how we eat influences how we feel

1

1991: Standards of ICO

ICO international olive oil council

ICO

In the world of olive oil, sensory evaluation has been the official analysis method. 

In 1991 IOC (International Olive Council) established the standards for sensory and chemical characteristics of extra virgin olive oils and the assessment method to be applied

“Sensory and Chemical Standards Guarantee quality. 

The assessment method, the system of classifications and the codified vocabulary, and the guideline for labeling.”

2

The Oil's Judges: the panelists

the panel of olive oil

THE PANEL

The panel is composed of a panel leader and 8-panel members. They have an excellent trained ability to recognize, describe and quantify many sensory characteristics, following a codified method, using specific descriptive words, scores, and a scorecard.

They constantly train their senses to improve!

The panelists constantly train their senses to improve!

3

The Rules: no perfumes!

rules to taste olive oil

PROFESSIONALS EVOO TASTERS RULES

Any panels are required to follow some rules before tasting:

1. Tasting should occur between 10 and 12 am, as senses are sharper in the morning.
2. Panelists must refrain from eating, drinking coffee, and smoking one hour before tasting.
3. They are not allowed to wash with scented soaps or wear scented lotions or perfumes.

4. No lipstick!

“It’s essential to have neutral senses to analyze the olive oil and objectively evaluate it ( the same for professional wine tasting ).”

4

Blue or Transparent? The Glasses and technique

The standard glasses can be blue ( ICOguidelines for tasting ) for those who think that the color of the oil is not indicative of the quality and could interfere with the panel analysis. Other panels use colorless tasting glasses ( transparent ) because they consider color an integral part of the evaluation.

28°: warm up the oil for an intense sensory experience

the glasses are filled for about 20 ml and then warmed up by hand, using the palm or through warming pads at the temperature of 28°C. (80°F).

Scorecard

Testing panels use a scorecard to take notes and rate the olive oils. Then, the panel leader uses the results, and the data generates a final result.

5

The sensory experience. 3 Steps: reception, recognition, and reaction.

perception senses

RECEPTION, RECOGNITION, REACTION.

These three moments are vital to recognizing, quantifying, and describing the oil.

 

1. Reception: sensory characteristics* of olive oil received through SMELL and TASTE.

CHARACTERISTICS*: AROMAS – TASTES – TEMPERATURE – TEXTURE -AFTERTASTE.

 

2. Recognition: of the oil characteristics through a message sent to the brain by the receptors* of smell and taste.

RECEPTORS*: NASAL CAVITY – TASTE – BUDS – THERMORECEPTORS – CHEMORECEPTORS.

 

3. Reaction: to the oil characteristics by accessing the brain’s memory bank that holds appropriate names for every sensation.

Do you want to know more about the Smell Reception? Go then to lesson 3 by clicking here: Olive Oil Tasting: lesson 3. Smell Oil

Do you want to learn more? Then, continue the series by clicking below:

Olive Oil Tasting: lesson 1. The Sensory Evaluation and The Testing Panel

Olive Oil Tasting: lesson 2. Rules and Method

Olive Oil Tasting: lesson 3. Smell Oil

Olive Oil Tasting: lesson 4. Taste Oil

Olive Oil Tasting: lesson 5. Let’s Practice

Olive Oil Tasting: lesson 6. 

OUR EXTRA VIRGIN OLIVE OILS

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