Farm True Liguria - Extra Virgin Olive Oil

“ Besides the normal chemical analysis olive oil is subject to organic analysis ”

ANALYSIS OF OLIVE OIL

METHOD

ORGANIC VALUTATION OF EXTRAVIRGIN O. OIL

The present international method proposes the necessary rules of judgement to be used in the valuation of the characteristic flavours to be found in extra virgin olive oils and the development of classification methods.

FIELDS OF APPLICATION

The methods described are only used to determine or classify eventual defects found in various selections of extra virgin olive oils by a panel of expert tasters.

NEGATIVE ATTRIBUTES

WARMING: the characteristic flavour due to the amassment of olives thus causing fermentation.

MUSTINESS: the characteristic flavour whereby yeast and musty have developed due the storage of olives in damp places for many days.

ACIDITY : characteristic flavour of certain oils similar to that of wines or vinegars. This is due to the formation of the acids acetic , ethyl during the process of fermentation.

METALLIC: a metallic flavour which is characteristic of oils maintained in contact at length with metal during the pressing mixing and storage.

RANCID: characteristic flavour due to oxidation.

POSITIVE ATTRIBUTES

FRUITY: the characteristic fruity odour perceived from certain varieties of olives which are fresh, green and mature, inhaled

BITTER: characteristic taste of green olives.

PIQUANT: the typical pungent taste characteristic of the newly collect olives just beginning to mature.

Each region has its own particular cultivar with distinct characteristics . West Liguria cultivar “Taggiasca” is known for its characteristic dolcezza (sweet) with refrains of almond and artichokes.

ACCESSORYES

In every cabin for the use of the tastes there must be:

• · Beakers containing the regulated samples covered by glass lids and maintained at a temperature of 28° c .
• · Instruction sheet
• · Pen (biro) and pencil
• · Plate containing a slice of apple
• · A glass of water at normal temperature

OBSERVATIONS FOR TASTING

The best hours for tasting are indicated as the first hours in the morning, after the night rest, after meals is not the best time but in observance of a light diet and a rapid digestion we can obtain valid results.

• 1. Tasting should be done in closed area with a moderate temperature with no existing odours.
• 2. If there are numerous samples to be tasted it is necessary to odour and select those samples which present defects for tasting lastly.
• 3. Complete calm is necessary, every single sample must be tasted and savoured with care; often the immediate taste ( especially with fresh, fruity oils) may be secondary detects ( slight warming, dryness…) or special attributes ( pine nuts, apple, almond…). It is necessary therefore to savour fully before expelling.
• 4. Between tasting it is normal to “clean” the mouth by chewing a slice of apple.
• 5. The samples to be tasted should be few, an the time between tasting must be sufficient. It is suggested by the C.O.I. to give at least 15 minutes between the tastings and to reduce the samples to no more than 3.
• 6. To abstain from smoking for at least 30 min. before tasting .
• 7. No strong perfume , cosmetic or soap should be used at the moment of the tasting. Hand – washing should be done using only bland soap with plentiful rising to eliminate any persistant odours.

THE TASTE PARTICELLES OF THE TONGUE

• · SWEET: just below the front border of the tongue
• · SALT: at the side borders
• · ACID: at the side borders in the middle
• · BITTER: at the end of the tongue

More documents are available to The National Organization of Olive Oil Tasters site