OLIVE OIL CULTURE
HOW TO TASTE THE OIL

- Pour the oil into the glass
- Rotate the glass to bring the oil at room temperature
- Smell the oil briefly
- Take a small quantity of oil on the tongue
- Suck the oil pushing the tongue to palate
- Eat a piece of apple for cleaning the mouth

TIPS FOR OLIVE OIL TASTING

- The best time for a perfect tasting is before lunch, between 10:30 and noon, because the palate is generally not conditioned by other flavours, and the taste buds react rather intensely to stimulation at that time.
- The olfactory test concentrates on the bouquet and its fullness and quickly reveals certain defects which will be confirmed when the oil is tasted.
- To fully appreciate the different nuances of flavour profile, it's necessary tasting a tea spoon full of oil for at least 10-15 seconds.
- The technique calls for vaporizing the oil inside the oral cavity, without swalloing it, while drawing in air through the lips.
- After the oil is eliminated, the aftertaste must be carefully evaluated like a pleasant persistence.

POSITIVE ATTRIBUTES

- Fruity: Set of olfactory sensations characteristic of the oil which depends on the variety and comes from sound, fresh olives, either ripe or unripe. It is perceived directly and/or through the back of the nose.
- Bitter: Characteristic primary taste of oil obtained from green olives or olives turning colour. It is perceived in the circumvallate papillae on the "V" region of the tongue.
- Pungent: Biting tactile sensation characteristic of oils produced at the start of the crop year, primarily from olives that are still unripe. It can be perceived throughout the whole of the mouth cavity, particularly in the throat.

OPTIONAL TERMINOLOGY FOR LABELLING PURPOSES

According to the intensity of perception of the attributes, the oil can be assessed also with the following adjectives:
- Intense, when the median of the attribute is more than 6;
- Medium, when the median of the attribute is between 3 and 6;
- Light, when the median of the attribute is less than 3;

- Fruity Set of olfactory sensations characteristic of the oil which depends on the variety of olive and comes from sound, fresh olives in which neither green nor ripe fruitiness predominates. It is perceived directly and/or through the back of the nose;
- Greenly fruity Set of olfactory sensations characteristic of the oil which is reminiscent of green fruit, depends on the variety of olive and comes from green, sound, fresh olives. It is perceived directly and/or through the back of the nose;
- Ripely fruity Set of olfactory sensations characteristic of the oil which is reminiscent of ripe fruit, depends on the variety of olive and comes from sound, fresh olives, green or ripe. It is perceived directly and/or through the back of the nose;
- Well balanced Oil which does not display a lack of balance, by which is meant the olfactory–gustatory and tactile sensation where the median of the bitter and/or pungent attributes is two points higher than the median of the fruitiness;
- Mild oil Oil for which the median of the bitter and pungent attributes is 2 or less.

ORGANOLEPTIC ATTRIBUTES OF AN OLIVE OIL

The positive or negative attributes of an oil are determined by various factors, such as:
- Type of variety of olive oil cultivated (cultivar);
- Treatments to the plants and soil;
- Geographic area of cultivation;
- Climatic conditions;
- Degree of ripeness of the olives;
- Harvesting technologies;
- Times and place of storage of olives;
- Extraction technologies;
- Techniques of oil preservation;
- General hygiene and cleanliness;
- Time and temperature of storage.