According to the International Olive Council (IOC), are the categories:
1) Virgin Olive Oil is the oil obtained from the fruit of the olive tree solely by mechanical or other physical means under other conditions, including temperature, which do not lead to deterioration of the oil. It has not undergone any treatment other than washing, decantation, centrifugation and filtration. When olive oil is consumed in its natural state, it is called by one of the following designations:
a - extra virgin olive oil has a maximum acidity of 1% and organoleptic characteristics established in the rules for this category;
b - virgin olive oil has a maximum acidity of 2% and organoleptic characteristics established in the rules for this category;
c - The ordinary virgin olive oil has a maximum acidity of 3% and organoleptic characteristics established in the rules for this category;
d - lampante virgin olive oil has more than 3.3% acidity and organoleptic characteristics in the rules for this category. It is not safe to drink in their original condition and must be refined before use as food.
2) Refined olive oil obtained from virgin olive oils lampante generally by refining methods which do not alter the initial glyceride structure of the oil.
3) Olive oil is a term for a specific food refined olive oil mixture as virgin olive oil for consumption as it is.
When buying olive oil, consider how you will use, how it will improve your cooking style. Soaking and drizzle or if you have a fantastic salad, pasta, meat or vegetables grill is probable need an oil-bodied flavor and big and you can choose to have a touch of olive oil flavored with tomato background (typical of oils produced in Sicily) or artichoke (Tuscany and central Italy).
Test the oil on the different food and if it improves their food or too impressive in a delicate fish, for example. Other oil could be better if watered in your pasta or fantastic with warm bread ... choose the right oil you want to choose the right wine! An olive oil tasting extra white officer was made after the chemical test to determine if oil falls short. Tasters should follow the rules of conduct established by the IOC. Our experience with non-food professionals has taught us that anyone can learn to taste. You can replicate at home the same olive oil tasters professional procedure still taste the olive oil.
To begin your tasting experience, you only need a small plastic cup, a bottle of olive oil and a glass of water. You'll get a better result if you do not drink coffee or smoke at least 30 minutes before the time set for the test and if you do not wear perfume, cosmetic or soap that could spread throughout the test. Usually, we suggest you try at least three or four different oils made from olives different species to discover different flavors and intensities. There are many different species of olives used in the oils we offer in our selection. Pour a small amount of olive oil in the cup (enough to cover the bottom) hold the upper and lower cup hands together to warm slightly and stir for one minute.
Remove your hand and smell of oil. Note that the extra virgin olive oil should smell and taste the fruit from which it is made ... it should be fruity and Olivey. You should feel something like olive oil, freshly cut grass, herbs or fruit, which are considered positive attributes. Otherwise, you might just have a flat olive oil tasteless or bad could be defined stale, old, metal, moisture, dust or vinous. If you recognize that feels the second should not proceed to the tasting because your palate will be affected by these defects (and need a glass of water you have prepared before!). If the smell is good and found the positive attributes then take a sip and let it run in the mouth. Stir around and sucking air to oxygenate the oil. Try a little more and then swallow. Make notes about your feelings and impressions.
Remember that all the works of extra virgin olive oil in the mouth in a different way and a different time, so ... let it run! Like the taste? It is light or heavy? No increases in intensity of flavor that you have in your language? It's spicy, spicy, sour? Is grassy, fruity, fatty? Here are some important things you will find in both cases:
desirable traits
Almond Apple: flavor reminiscent of artichoke.
Astringent: A feeling in the mouth wrinkles created by tannins
banana
Bitter: Many new olive oil are surprised that this is a preferred feature of olive oils; usually obtained from green olives or rotation.
Fee: Good flavor, fruity, not rust
Fruity: oil is fruity when its flavor and aroma are similar to that of a ripe olives. If I resisted the olive mill or press fruity is how it feels. Many fruity oils appear first. This feature can disappear in a matter of months, in some oils, really fruity oil keeps this characteristic aroma over time.
Green Grass: A young fruity oil, fresh. It is often mixed with bitter. Spicy-sweet feeling of cough in the back of the throat.
Green leaf: a feeling you get when in the press a small amount of dues olive leaf is added. This is something you do for that authentic taste of green olives green
Harmonious: all qualities of the oil mixture and work well with others
Dry grass hay flavor
Melon musky, woody, nutty: Traces features that are very nice when it is not overwhelming.
A spicy and irritating bite on the back of the throat that can force a cough
Spicy: A burning or stinging in the throat rough - Peppermint
Soave ripe olives can produce this feature.
Rotunda: said of an oil with a pasty body that fills and satisfies without aromatic character - always from ripe olives.
Tomato: a taste reminiscent of tomato.
undesirable traits
Bitter: a good trait in moderation, but bad if overwhelming. Produced by ripe olives and little meat.
Burned: prolonged heating during processing
Sales: oils which have absorbed the smells and flavors of the vegetable water after pressing those who remained in contact for long.
Earth: This term is used when oil has acquired a musty smell and was pressed, olives muddy unwashed.
Apartment: The oils that have lost their characteristic aroma and have no taste.
Frozen: due to olives that have been exposed to freezing temperatures. When cooked, this oil gives very unpleasant odors.
Fusty: due to fermentation of olives in storage piles awaiting press
Greasy: diesel, gasoline or fat flavor that takes
Worm: flavor imparted by the larvae of the olive fly
Heated: prolonged heating during processing, burnt taste
Impersonal: a serious lack of virgin oil, because it means that he has no character or personality. This is a feature common to all manipulated oils.
Lampantino: Oil to be sent to a refinery. When no organic terrible feature, can be edible.
Rust: musty taste that is stored too long before pressing
Metal: processed oils or stored prolonged contact with metal surfaces.
Moldy: from unhealthy or fermented olives due to excessive storage in warehouses
Olearic Fly: oil fruits affected by this bug: the flavor is both rotten and putrid same time.
Poor maintenance: oil absorbs odors and flavors of everything around him, even if they are not in direct contact. A common fault.
Rancid: old oils began oxidant due to exposure to light or air.
