Olive Oil: The Sensory Evaluation

Olive Oil is Pure Magic! But how can we make sure that the oil we consume is a good one?

Olive oil everywhere! In the kitchen but not only in the kitchen...Think at all the olive oil face and body treatments. Now this has become a trend mostly because of its properties (antibacterial, moisturizing, antioxidant and full of vitamin content).

Italy is the second producer of olive oil in the world after Spain and before Greece and Tunisia. 

All of these countries are part of the Mediterranean basin, the most favourable environment for the olives to grow.

Italians, we do cook with extra virgin olive oil: I am lucky enough to have cooked for my entire life only with homemade olive oil. We avoid using butter or others fats in our dishes.

Since when I was a child I saw some of my relatives going to the fields to collect the olives: it’s a hard job but the result is priceless! I have been curious to learn more about the olive oil world for years.

The region where I grew up, the Basilicata (I am from the breath-taking Matera (but I will talk about it in another post), is a southern region of Italy and with the regions of Puglia, Calabria and Abruzzo is one of the most rated in regards to the olive oil production. And in Abruzzo, in this little village called Spoltore, I attended an olive oil workshop.

Keep reading to see what I’ve learned

Cute house in Spoltore

A glimpse of Spoltore

THE OLIVE HARVEST

Olives must be harvested in Autumn from October to December. A difference must be done between table olives, big and with a rich flesh, and olives for oil, not overly ripe. 

The best time to collect olives, to make a sweet and slightly acid oil, is when they reach the 50-60% of their changing colour (from the green to the purple/black colour). In this moment the concentration of oil and phenolic substances reach the maximum hight which makes this oil display extraordinary organoleptic and nutritional properties.

Onces collected, olives can be kept not more than 48 hours. They must be placed in some well ventilate baskets (not in closed bags) and brought to the mill where they are pressed into oil.

Spoltore Mill

SENSORY EVALUATION: WHAT IT IS AND WHY IT IS SO IMPORTANT

The sensory evaluation is an analysis method of the organoleptic properties of the olive oil used by the companies to verify the satisfaction and the acceptability degrees before putting the product on the market. The result of this evaluation determines also the commercial classification of the oil.

This is an official method of analysis and must be executed by a panel of tasters following specific rules.

The best oil on the market is, of course, the extra virgin olive oil with the higher free acidity of 0,8% follow by the virgin olive oil (higher free acidity of 2%) and by the lampante olive oil (free acidity higher than 2%, it is not suited for consumption). 

Unfortunately to find a pure extra virgin olive oil on the market it’s hard or very expensive. You’ll usually find a blend of extra virgin olive oil with others olive oils less valuable. 
That’s why is so important to check the label before purchase.

When it comes to me if I cannot find the product that I’m looking for directly from a trusted producer (as I do for the olive oil that I consume) I rather spend some more money and make sure that what I eat is healthy. 

Olive oils tasting

SENSORY EVALUATION: HOW TO

1. Heat The Oil

Pour some olive oil in a small-non-transparent glass. Cover it. Heat it within your hands or put it on the specific heater.

2. Olfactory Analysis

Shake the glass with a rotatory movement to let the spread of flavourings. Take off the cover from the glass and inhale by alternating short and deep breaths. Try to capture all the different olfactory sensations in order to form a first opinion.

A good olive oil must show fruity perceptions avoiding winy, rancid, mold perceptions.

Take some time to rest if you feel confused about the evaluation. Take some deep breaths to reset your nose perception and when you’re ready, try again.

3. Gustatory Analysis

Take a small quantity of olive oil and try to keep it between your lower lip and your teeth well tightened. Draw in some air: gently first, then more powerfully. In this way you will spray the olive oil all over your tongue. 
The goal is to hit all the taste buds to feel the different sensory perceptions: bitter, sweet, salty, acid, spicy. A good olive oil must show only some sweet, bitter and spicy perceptions.

Exhale in order to collect more accurate sensations and throw out the oil.

For a more reliable evaluation, make the gustatory analysis between 10 AM to 12 AM for a better performance of tasters.

It is now time to make your jugment!

Typical evaluation form filled by tasters

Typical evaluation form filled by tasters

The podium

TIPS

A little rest is suggested between the tastes if you have to taste more than one olive oil. While waiting, try to chew a slice of green apple (better if it's the Granny Smith type) or a piece of bread. End it with a sip of water.

The olive oil is a sponge (because it is a fat and it absorb everything). 

Because heat, light and oxygen are its worst enemies, place the olive oil in a steel or dark glass container far away from any detergent.

Olive oil has become an UNESCO intangible cultural heritage since 2010.

It's my magic ingredient. I cannot even immagine my life without it. It is flavoured, it is genuine and it helps me eating healty...food is the best remedy to our body! Let's eat with consciousness!

What is your essential/magic ingredient?

Italian strengh is made of simple ingredients of great quality...

...so here we have tomatoes, homemade extra virgin olive oil, fresh basilic, salt and the typical heartshaped Matera bread 

Few raw ingredients give birth to my favorite dish ever. Ladies and Gents, please welcome the PANE E POMODORO!
(On the side you'll see the Peperoni Cruschi, typical dryed pepper from Basilicata. We use them in many dishes)