The ABC of Extra Virgin Tasting

OLIVE OIL TASTING

The sensory analysis of extra virgin olive oil has precise rules, followed by professional Panel Tests able to scientifically evaluate the proposed samples. It is however possible to learn to recognize a good Extra Virgin from another defective one, or find the one you like the most, based on a few simple gestures for a personal and domestic evaluation. Extra virgin olive oils are classified mainly by fruity categories (the set of pleasant sensations released by healthy and fresh fruit) which can be light , medium and intense .

The fruitiness, given the same degree of ripeness of the olives and the attention paid to the production process, derives from the type of cultivar (i.e. the variety of olive, of which there are more than 200 in Italy!)

L'ABC della degustazione dell'Extravergine

In fact, certain types of cultivars produce more delicate oils that tend towards sweet, while other types of cultivars produce more flavourful oils with a bitter note and a very pleasant light spicy sensation. Once you have learned to identify the qualities and recognise the defects, the choice between the different types of extra virgin olive oil can vary based on personal tastes or combinations in the kitchen.