The word extra virgin olive oil is a universe made of several thousand extra virgin olive oils, it is not just an oil, produced using different “varietal”, variety of olives, in every corner of the world, from Spain to Italy, from Australia to USA, and every oil has its unique characteristics deriving from the varietal, type of olive, olive mill and climate the mains, and uses, with the general rule of delicate oils going with delicate food and more intense oils with richer food. Extra virgin olive oil is a fascinating food and world but to see for yourself try three different olive oils with different characteristics, possibly one delicate, one medium, one robust with a selection of food and taste the same food dipped in each of the oils, you will notice huge differences.
What is an extra virgin olive oil? An extra virgin olive oil is defined as a superior oil obtained directly from the first pressing of the olives and only using mechanical processes, without the use of chemicals to extract the oil, and with an acidity not exceeding 0,8% and, as for the wine, the best way to establish its quality is with the tasting, there is no book that can replace your senses.
Next the virgin olive oil, rarely found, also a first pressing, but with a slightly higher acidity level (under 2%). We then have the olive oil, cheaper with a quite bland flavour, a good all-purpose cooking oil. Lastly the pomace oil, the cheapest of all, which is olive oil obtained through the use of solvents/chemicals, the same way some vegetal oil is extracted.
Whilst extra virgin olive oil is produced all over the world, being an Italian specialist, before discussing the different stages of the tasting, a few words about the Italian extra virgin oils world. Italian extra virgin olive oils are divided into DOP or IGP, with only one IGP, the IGP Tuscany, whilst there are 41 DOP extra virgin olive oils. The DOP status not only guarantees that the olive oil is obtained from Italian olives, specifying the variety allowed, but also that are pressed in a mill in the same area.
Due to the European legislation, it is possible to find “made in Italy” extra virgin olive oils made with a blend of European oils, the “made in Italy” refers to the bottling plant not the actually provenance of the olives, these tend to be the cheap oils found in supermarkets, but they would have in their label, back or front, the wording, just check the label.
Italian oil flavours vary from region to region but can be broadly classified in 3 groups, northern olive oils mild, delicate, very good with fish. Oils from the central regions tend to be stronger, with grassy notes and oils from the southern regions, have a drier, more herbal flavour.
Olive oil contains high quantities of monounsaturated fatty acids and it is considered one of the healthiest fatty oils and contains contains other healthy fats, such Omega 3 and Omega 6.
Let’s start. First of all, we need a small glass and a green apple, possibly the Granny Smith variety to clean our palate between oils, its acidity will allow us to move from one oil to the next
The visual aspect in the evaluation of an extra virgin olive oil is not important, the color of an oil is irrelevant except for the identification of the type of olives used. The different shades of colour (from green to yellow) are mainly due to the ripeness of the olives and the cultivar, olive variety, used and the extraction method.
Pour a small amount of oil (about 20 ml) in the glass and with one hand cover and the other warm the glass for a minute or two whilst swirling. When the oil reaches our hand temperature, stick the nose in the glass and take a deep sniff. The “nose” will tell us its qualities and defects. Extra virgin olive oils are divided into light, medium and intense fruity and the word “fruity” in olive oil can refer to vegetable as well as fruit notes, including artichokes, grass, green tomatoes!
Take a sip, don't be shy, you need enough olive oil to be able to appreciate all its qualities. Suck air through, this allows the oxygenation of the oil and capture its aromas, making sure the oil touches all areas of your palate, then swallow some or all. The peppery sensation, called pungency detected in the throat, is very important and is a positive characteristic, and these are the phenols, substances that provide stability and have antioxidant and anti-inflammatory effects. The pungency goes from very mild to intense. Finally, have fun and discover great extra virgin olive oils. Below some of the terms used in describing extra virgin olive oils, positives and negatives.
Bitter: characteristic flavour of oil obtained from greens olives, which must not be overly accentuated.
Harmonic: it is said of an oil whose fragrance, taste and fluidity components are in perfect balance.
Artichoke: flavour that recalls the taste of the tenderest part of the artichoke.
Sweet: in the case of delicate oils, the flavour tend to be sweet Flowers: Delicate flavour of white or yellow flowers, gives a delicate taste to the oil.
Fruity: an aroma of oil that reminds the scent and taste of a healthy, fresh and perfectly ripe fruit. Fruity can cover a range that extends from a lightly to a very intense (more pungent) degree.
Almond: typical almond flavour, fresh or dry. It is appreciated as a retro-olfactory sensation and is typically associated with sweet oils.
Ripe: characteristic flavour of ripe olives, often found in yellow oils with a round taste, tending to sweet.
Spicy: peppery sensation characteristic of oils produced at the beginning of the harvest, mainly from not fully ripe olives. It is also a characteristic of Sicilian olive oils.
Round: an attribute suitable for oil that has a full and balanced taste. Spices or vegetables or apple: when the dominant notes evoke these flavours and fragrances.
Green grass: when the oil has a taste that reminds the smell of freshly mowed grass; a positive attribute if the oil is smooth.
Winy or vinegary: flavour recalling that of wine or vinegar, characterised by oils that have undergone a fermentative degeneration and the resulting formation of acetic acid, ethyl acetate and ethanol.
Cooked or overcooked: the oil odour of when has been exposed to high temperatures during the making process.
Hay or woody: characteristic odour of oils extracted from dried olives. Metallic: reminding of metal due to a pervasive or prolonged contact of olives with machinery during the making process
Sludgy: a defect in oils not properly filtered that through with sludge, results in unpleasant smells.
Mouldy: flavour found in oils extracted from olives harvested from the ground and stored for long in damp environments.
Rancid: flavour found in oxidised oils, that have been exposed to air and heat, it is accentuated with ageing.
Soily: flavour of oil obtained from olives harvested from the ground and not washed properly.
Now that you have become an expert, discover our range of Italian extra virgin olive oils, all made with Italian olives.