Taste and smell are the two senses that allow us to assess the quality and intensity of an extra-virgin olive oil. Oils are divided into three groups: light, medium and intense based on the time of the olive harvest. The scent should always be nice and clean, although in oil extract form and when young, it can be harsh and bitter. As the oil matures it becomes more rounded and balanced. The first scent perceived from the smell of the oil is that of a vegetable base. With hints of freshly cut grass and leaves within the scent it seems less brilliant and more like the plant. The second scent, the more dominant one, really opens up the world of oil. These scents add to the texture and even the taste of the oils. The fragrances of tomatoes and artichokes with all their nuances add flavor while the leaves and stems increase or decrease the bitterness and sourness of the oils. The thistle of the green almond can be bitter or sweet while floral scents can be present by adding black cherry, raspberry, banana, apple, citrus, and tobacco. The last scent has perceptions of herbs like thyme, rosemary, sage, and oregano. The taste of the oil should be nice and aromatic. We must find again hints of grass, and last but not least, the noble part of the oil should come out: bitter and spicy well balanced between the two and never too strong! At the end of tasting mouth will be pleasantly flavored and never "greasy." In fact, the taste of grease is unbearable to think of having after tasting proper olive oil. Defective oils can be detected by a strong smell of vinegar or anything reminiscent of wine cellar smells like grapes, the rancid smells of an old wine bottle, or a room closed with mold. Oils that smell like this are unpleasant tasting. They can be fatty and greasy tasting giving the throat an unpleasant sensation of having swallowed something scratchy. Avoid olive oils that are defective.
Thursday, 23 February 2012
