We keep on telling you that our extra virgin olive oil is one of the best olive oils in the world. But we want you to be able to tell if an olive oil is good indeed.
Here are some tips that will help you evaluate yourself the olive oil you buy.
Take a glass of wine and pour in a small quantity of the olive oil you want to taste. Hold the glass in your hands for 20 seconds to warm it and swish it around so that the olive oil releases its aromas.
The first thing you should do is smell it. It must smell fresh, fruity and pungent and should bring to your memory the natural aromas of the land where it was produced. Depending from the land, you could detect smells like freshly cut grass, aromatic herbs, greens, tomato, green almond etc. We call this “fruitiness” and it is one of the most important organoleptic characteristics of a pure extra virgin olive oil. On the contrary, if the olive oil is of bad quality, it will have an unpleasant and heavy smell. If you detect smells like rancid, wet cardboard, sawdust or putty then the olive oil you tasted is of bad quality and you shouldn’t use it anymore.
After smelling the olive oil, proceed to tasting it. Take a sip. Leave it in your mouth for a moment before swallowing it. If you detect pleasant flavours like green apple, artichokes, citrus, herbs, the extra virgin oil you’ve just tasted is of good quality. And then, swallow it. It will be a good sign if you feel a pleasant slight burning in your throat, like pungent. It means that the olive oil is rich in antioxidants and truly fresh.
An extra tip: Do you know the reason why the glass that the olive experts use to taste an extra virgin olive oil is blue? Because the colour does’t matter!
No one was born an olive oil expert. Follow these steps every time you try a new extra virgin olive oil. Practicing will help you to start distinguishing which olive oil is pure and which one isn’t.