How to taste olive oil
Tasting olive oil begins with the sensations perceived first by the nose, then in the mouth by letting a spoonful of oil glide over the entire palate and down towards the throat while inhaling air. You will recognize:
Fruity notes: Is it an oil with green fruity notes, ripe fruity notes, or black fruity notes?
Fruity notes represent all the aromas derived from fresh olives. The description of the fruity notes and the presence of specific aromas are made by allusions to other fruits.
- Green fruity notes are the "vegetal" character found in grass, leaves, raw artichoke, green apple… It is obtained from olives harvested at the beginning of the season.
- Ripe fruity notes are the result of processing ripe olives: aromas of dried fruits, citrus, banana, chamomile, red berries, vanilla… can be present.
- As for black fruity notes, they are created by storing ripe olives without aeration for a few days before oil extraction. This develops aromas of cooked artichoke, cocoa, mushroom, jam, dried hay, candied fruits, maquis, undergrowth, truffle…
Bitterness: The taste found in endive, coffee. Most olive varieties produce oils that are more or less bitter at the beginning of the season, then this bitterness decreases as the olives mature. Similarly, the oil loses its bitterness as it ages.
Pungency or ardency: An irritating sensation that can resemble the burning of certain spices. Like bitterness, pungency decreases as the olives mature. Bitterness and pungency result from the presence of polyphenols, which have an antioxidant action. They are a guarantee of good oil preservation.
Mouthfeel: This is the unctuousness (viscosity/fluidity). The oil appears more fluid the more bitterness and pungency are present.
