One step away from becoming an EVO oil sommelier.
Point number 1
Knowing how to recognize a good extra virgin olive oil is a quality that few have. Let’s discover how to become an EVO oil taster in a few simple steps.
Sensory skills and patience are the first characteristics that belong to a good taster because this work, besides being very interesting, is made of very meticulous moments (especially before a performance).
Tools useful to a taster
The EVO oil sample that you are going to taste (you can use a plastic coffee glass), must contain 15 ml of oil and the temperature to maintain is about 28° C (you can heat the glass in the palm of your hand turning it on itself several times).
Prizes and defects
To be called a good taster you need to recognize the strengths and weaknesses of EVO Oil. If the oil turns out to be fruity, spicy, green, bitterish with a herbaceous scent, then it’s time to say it: it’s a high quality olive oil!
Through our sensory skills we discover not only the merits, but also the defects, in fact, if the oil you are going to taste is sour (or avvinato), heated, rancid and with a woody taste is automatically deduced that that is not a good oil to consume.
The right moment
The right time to taste an olive oil is surely the morning one because during the day (especially before meals) our olfactory-gustatory sensibility increases and we may have a non real perception of the EVO oil that we are going to taste.
If you’re a smoker, I advise you, at least an hour beforehand, not to smoke. If you are a lover of perfumes, lipsticks and cosmetics in general you should make a little effort: it would be appropriate not to use them because they can also affect our olfactory sensitivity.
It’s your turn
What are you waiting for? Try some extra virgin olive oil and let me know how your experience goes!