To correctly evaluate the quality of an extra virgin olive oil, it is essential to rely on thetaste rather than the visual aspect, following some simple rules also used in professional tastings.
First of all, it is advisable to perform the test without food, accompanying it with a small piece of neutral bread and a sip of water, so as to prepare the palate and eliminate any residual flavors. The oil should be poured into a cobalt blue colored glass: this precaution helps to avoid being influenced by the colour, which is not an indicator of quality, and to concentrate exclusively on the aroma and taste.
Tasting must take place at a temperature of approximately 28 ° C, which is the ideal one for best releasing the aromatic compounds. To achieve it, it is sufficient warm the glass slightly between your hands before tasting. At this point, the oil is brought to the mouth and a technique called strippingInhale the oil with your mouth slightly open, also letting in a little air. This allows the oil to be atomized in your mouth and allows you to more intensely perceive all its aromatic components.
A good quality oil must release a fresh and fruity scent, reminiscent of the flavor of freshly pressed olives. When tasted, it should be balanced, with more or less intense vegetal notes and, depending on the type, slight bitter and spicy sensations, considered a sign of a high content of beneficial substances such as polyphenols.
