Things to Consider When Tasting Olive Oil

The Art of Tasting Olive Oil: Understanding Burn, Bitterness and Real Olive Oil

Olive oil tasting is not only a taste experience, but also the art of sensing quality. The tastes, smells and physical effects we feel during tasting tell us a lot about the production process and quality of the olive oil. However, it is important to interpret these sensations correctly. Let's take a look at the subtleties of olive oil tasting together.

Burning Sensation in Swallowing and Throat

The most decisive moment in olive oil tasting begins with the swallowing of the oil, which is circulated in the mouth, with a strong air intake. At this time, as the olive oil flows down our throat, a distinct burning sensation occurs in the back. This sensation is one of the characteristic features of a quality extra virgin olive oil and can be described as a feeling of “thick rope” in the throat.

Feelings such as burning, astringency and bitterness indicate the naturalness and freshness of the olive oil. However, those who are not experienced in tasting olive oil may incorrectly judge these feelings as indicating high acidity. However, the acidity of olive oil cannot be felt through the mouth. You can only notice a high acidity olive oil through stomach discomfort.

These sensations are more pronounced, especially in olive oils obtained by the cold pressing method. Therefore, the burning or bitterness you feel when tasting a quality extra virgin olive oil is not a defect; on the contrary, it is evidence of the freshness and quality of the olive oil.

Olive Oil Color and Misleading Factors

The color of olive oil can be misleading for many consumers. Although dark green or golden yellow tones usually give the impression of higher quality olive oil, this is not a correct approach. The color of olive oil depends on many factors such as the type of olive, harvest time, climate conditions and production methods.

A pale yellow olive oil may be of higher quality than a dark green oil. Therefore, when tasting, it is necessary to focus on the taste and smell rather than the color of the oil. This is why professional tasters taste with dark glass containers or with their eyes closed. This completely eliminates any bias that color may create.

The Importance of Taste and Smell

A true extra virgin olive oil offers unique aromas and flavors. Aromas such as freshly cut grass, green fruit or almonds are indicators of a quality olive oil. Flavors such as astringency, bitterness and burning in the throat are due to the natural components of fresh olive oil.

It is important to pay attention to the balance of these sensations during tasting. Excessive bitterness or astringency is usually caused by errors made during the olive processing phase. However, completely soft and insensible oil can also indicate that it is far from fresh.

The Role of Storage Conditions

Olive oil can be easily affected by light, oxygen and temperature. Wrong storage conditions can spoil the taste, smell and color of the oil. Therefore, a quality olive oil should be stored in a cool and dark environment.

To summarize

Olive oil tasting requires time and experience to train your senses and recognize a quality oil. Remember, the burning, bitterness and astringency in olive oil are the most important indicators of a true extra virgin olive oil. Color, however, is left out of the equation.

In every tasting, focus on sensing the naturalness, freshness and care of the olive oil in the production process. When you go beyond visual deceptions and use taste and smell as a guide, you will be able to understand real quality.