OLIVE OIL TASTING
Tasting reveals the benefits of this noble and ancient product: extra virgin olive oil. Tasters develop a real passion and appreciation for high quality and authentic Extra Virgin Olive Oil. Olive Oil Tasting is recognized profession which is governed by the IOC, the International Olive Council. It is an ancient art which aims to highlight the benefits of extra virgin olive oil. The oil is normally poured into a small dark-colored glass; a tinted glass being chosen in order to ensure that the color of the oil does not detract from the tasting in any way. The contents are then swirled so as to invigorate the fragrances and aromas which are then repeatedly inhaled. During this phase, the taster tries to capture their first impressions. Immediately following this, a small quantity is sipped and held in the mouth between the lower lip and teeth where it is then evaporated.
This technique is known as ‘stripping’ and it is conducted to eliminate volatile components or gases from a liquid through the use of an air current or vapor. The air introduced into the oral cavity is then released through the nose in order to help complete the profile of the tasting leaving the taster the task of interpreting and judging the sample submitted for evaluation. This technique is repeated by the taster for every sample of extra virgin olive oil when oils are being judged in a competition and also when they are being evaluated for the purpose of classification.
Nowadays, more and more consumers are interested in nutritional values and the origin of the food they purchase. In relation to quality olive oils, only a small percentage of consumers are able to distinguish and appreciate the differences between PDO oils and other products available on the market. From the beginning Unaprol has dedicated part of its efforts to the promotion of quality products through projects such as Flavor Your Life which aims to increase consumer awareness of Extra Virgin Olive Oil with hopes of encouraging consumers to make informed decisions.