Many people ask us what are the best testing techniques for European olive oil, a product so dear and loved in Japan.
Here's an easy guide to try your hand and have fun at the art of "oil sommeliers”.
There are specific training courses to become a professional taster. However, you don't have to be an expert to know if an extra virgin oil is really good.
Let's see together how.
You start by pouring two generous teaspoons of oil into a small glass or plastic cup.
Ready for tasting!
Step 1: External olfactory stage, prepare your nose!
The smell of the oil is telling of its quality!
Before smelling it, you need to warm it with your hands. Place the small glass on one palm, cover it with your other hand, and swirl it gently. After a few seconds, the oil will have reached a temperature of about 26-28°. Because of the heat, the oil will release its aromas which will be easily detectable. Bring the small glass close to your nose, inhale and process each sensation to the fullest to make sure it’s all imprinted in your mind.
An important note: you should only smell fresh, aromatic and fruity scents. If you smell unpleasant odors, it means the oil is of low quality.
Step 2: Tasting
Start by taking a small sip of the oil, and spreading it throughout your mouth, especially between teeth and cheeks, without swallowing it.
Step 3: a resounding "stripping"
This step is used to make all the aromatic compounds in the oil volatile.
"In chemistry, stripping is a chemical process where components are removed from a liquid by a vapor stream”. In the field of olive oil tasting, it consists of a series of short, repeated aspirations through the mouth to ‘stretch’ the oil around the oral cavity and oxygenate it to better perceive its volatile aromatic components." (Wikipedia). Air should be inhaled vigorously in between clenched teeth: this process vaporizes the particles and releases all the aromas of the oil. You will then be able to perceive the whole rainbow of flavors and aromas: bitter, sweet, sour, salty and spicy. At this point, you can even ingest it and enjoy all the pleasure of great European extra virgin olive oil.
In the final stage, the professional taster completes an official form regulated by the European Union, noting the positive or negative attributes of the oil. And remember: the taste of good extra virgin olive oil and its fruity and fresh flavors are meant to last long.
Sources: https://www.youtube.com/watch?v=YoMauE_f7ZQ&t=1s
https://it.wikipedia.org/wiki/Strippaggio
10 October 2022
