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| 1.
Pour the oil in a small glass and gently
swirl in order to release all the various aromas |
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2.
inhale, first briefly,
then deeply trying to capture all the different aromas |
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| 3.
now sip a small quantity of oil from
the glass trying to keep it in the front of your mouth between
your lower lip and your tightly shut teeth... |
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4.
now, inhale breathing
first delicately then more vigorously, so as to vaporize the
oil in the oral cavity where the taste buds are... |
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| 5. then,
while trying to identify and catalogue all the different aromas
and flavors, exale from the nose so that the vaporized
oil particles can reach the nasal membrane giving even
more precise sensations... |
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6.
once we have collected sufficient information
we can expel the oil!!!! |
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Sensorial Vocabulary
Sensory vocabulary helps you taste and judge olive oil.
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| POSITIVE
ATTRIBUTES: MERITS |
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NEGATIVE
ATTRIBUTES: DEFECTS |
| BITTER: |
typical
and intense in oils obtained from green olives |
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WINEY/VINEGARY: |
smell
perceived in oil obtained from badly stored in which the sugar
has fermented thus forming alcohol or vinegar. |
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| PUNGENT: |
spicy
aftertaste, intense in oils which are particularly rich in highly
beneficial antioxidant. |
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MOULD: |
smell
present in oil obtained from olives stacked in a hot and humid
environment; recalls the smell of mouldy bread. |
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| ALMOND
AND BITTER ALMOND: |
characteristic
aftertaste which leaves a pleasant almond flavor. |
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SOIL/EARTH: |
smell
present in oil obtained from olives picked up from the ground;
recalls the smell of earth in the air just as it begins to rain.
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| FLORAL: |
extremely
pleasant sensation which recalls the penetrating perfume of
flowers. |
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FUSTINESS: |
smell
perceived in oils obtained from fermented olives; slightly recalls
the smell of cheese. |
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| FRUITY: |
taste
perception typical of a fresh and healty olive. |
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PHENIC
ACID: |
characteristic
smell frequently present in oils of bad quality originating
from Andalusia in Spain. |
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| GRASSY: |
fruitness
which recalls the fragrance of freshly cut grass. |
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RANCID: |
typical
smell of any deteriorated fat (eg. old butter) |
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| GREEN
TOMATO: |
this
fragrance is typical of olives of certain origins (such as Sicily). |
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GREASY: |
leaving
a very sticky palate and greasy aftertaste. |
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| WOODY: |
sensation
which recalls the fragrance of forest wood, typical of oils
from Umbria. |
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RED
HUES: |
found
in badly stored oil especially if it has not been kept away
from light. |
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| FULL
BODY/DENSITY: |
a
sensation of thickness or compactness typical of a quality oil. |
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| COLOR
FROM GREEN TO YELLOW: |
typical
colors which can vary according to the area of origin, the extraction
process, the point of ripeness of the olives but do not influence
the quality of the oil. |
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