{"id":4873,"date":"2015-10-10T11:50:27","date_gmt":"2015-10-10T09:50:27","guid":{"rendered":"https:\/\/www.oliomerlini.it\/getting-to-know-the-olive-oil-the-oil-tasting\/"},"modified":"2021-12-11T12:50:12","modified_gmt":"2021-12-11T11:50:12","slug":"getting-to-know-the-olive-oil-the-oil-tasting","status":"publish","type":"page","link":"https:\/\/www.oliomerlini.it\/en\/getting-to-know-the-olive-oil-the-oil-tasting\/","title":{"rendered":"Getting to know the olive oil: the oil tasting"},"content":{"rendered":"<style type=\"text\/css\"> \n#cmsms_row_69f38e45a37cb6_58414099 .cmsms_row_outer_parent { \n\tpadding-top: 25px; \n} \n\n<\/style><div id=\"cmsms_row_69f38e45a37cb6_58414099\" class=\"cmsms_row cmsms_color_scheme_default\">\n<div class=\"cmsms_row_outer_parent\">\n<div class=\"cmsms_row_outer\">\n<div class=\"cmsms_row_inner\">\n<div class=\"cmsms_row_margin\">\n<div class=\"cmsms_column one_first\">\n<div class=\"cmsms_text\">\n<h4><b style=\"font-family: Georgia, serif; color: #6da203; font-size: 13px;\">How do you taste olive oil?<\/b><\/h4>\n<p><span style=\"color: #6a6a6a;\"><span style=\"font-family: Verdana, serif;\">I\u2019m quoting some simple and basic tips found inside the &#8220;Olio Officina Magazine&#8221;, one of the most important online publications dedicated to the world of olive oil and olives, edited and directed by Prof.\u00a0<\/span><\/span><a href=\"http:\/\/www.olioofficina.it\/autore\/luigi-caricato.htm\"><span style=\"color: #557d03;\"><span style=\"font-family: Verdana, serif;\">Luigi Caricato\u00a0<\/span><\/span><\/a><\/p>\n<p><span style=\"color: #6a6a6a;\"><span style=\"font-family: Verdana, serif;\"><b>How to proceed<\/b><\/span><\/span><span style=\"color: #6a6a6a;\"><span style=\"font-family: Verdana, serif;\">. Once opened the bottle, pour a little bit of olive oil in a small plastic coffee glass: 15 ml of olive oil is enough, a bit more than a table spoon.<\/span><\/span><\/p>\n<p><span style=\"color: #6a6a6a;\"><span style=\"font-family: Verdana, serif;\"><b>Cup the glass in one hand<\/b><\/span><\/span><span style=\"color: #6a6a6a;\"><span style=\"font-family: Verdana, serif;\">, to warm the oil up to about body temperature (about 28\u00b0 C) but also to release and bring out all its volatile aromatic compounds.<\/span><\/span><\/p>\n<p><span style=\"color: #6a6a6a;\"><span style=\"font-family: Verdana, serif;\"><b>The first tasting stage<\/b><\/span><\/span><span style=\"color: #6a6a6a;\"><span style=\"font-family: Verdana, serif;\">. Swirl the oil inside the glass, then inhale it deeply and slowly so as not to fatigue the sense of smell. You will smell immediately its distinguishing characteristics, its pleasant or unpleasant sensations. Quality oil has always clean and fresh aromas reminding of the green olive fruit: they should be perceived in a light, medium or intense way. But you may also notice other aromas: artichoke, tomato, green field grass, almond, apple \u2026 and many others.<\/span><\/span><\/p>\n<p><span style=\"color: #6a6a6a;\"><span style=\"font-family: Verdana, serif;\"><b>Next you sip a small amount of oil (about 3 ml) <\/b><\/span><\/span><span style=\"color: #6a6a6a;\"><span style=\"font-family: Verdana, serif;\">into your mouth while \u201csipping\u201d some air as well. It has to be done in a slow and gentle way at first, after you should actually slurp it, spraying the oil into the oral cavity, bringing it into direct contact with the taste buds and then, retro nasally, towards the olfactory bulb.<\/span><\/span><\/p>\n<p><span style=\"color: #6a6a6a;\"><span style=\"font-family: Verdana, serif;\"><b>Leave to rest the oral cavity<\/b><\/span><\/span><span style=\"color: #6a6a6a;\"><span style=\"font-family: Verdana, serif;\"> for a few seconds, slowly moving your tongue against the palate.<\/span><\/span><\/p>\n<p><span style=\"color: #6a6a6a;\"><span style=\"font-family: Verdana, serif;\"><b>Sip the oil again<\/b><\/span><\/span><span style=\"color: #6a6a6a;\"><span style=\"font-family: Verdana, serif;\">, lips half-open, while keeping on moving your tongue against the palate.<\/span><\/span><\/p>\n<p><span style=\"color: #6a6a6a;\"><span style=\"font-family: Verdana, serif;\"><b>If you are not sure of the taste and aromas, <\/b><\/span><\/span><span style=\"color: #6a6a6a;\"><span style=\"font-family: Verdana, serif;\">repeat the operation several times, keeping the oil in your mouth for at least twenty seconds, to be sure of the perceived tasting sensations.<\/span><\/span><span style=\"color: #6a6a6a;\"><span style=\"font-family: Verdana, serif;\"> Keep on moving your tongue against the palate, carefully assessing the retro-olfactory sensations.<\/span><\/span><\/p>\n<p><a name=\"_GoBack\"><\/a> <span style=\"color: #6a6a6a;\"><span style=\"font-family: Verdana, serif;\"><b>Spit the oil<\/b><\/span><\/span><span style=\"color: #6a6a6a;\"><span style=\"font-family: Verdana, serif;\">, you don&#8217;t have to swallow it. If you are about to taste different oils, it would be better to clean your mouth by chewing a slice of apple or drinking some water.<\/span><\/span><\/p>\n<p><span style=\"color: #6a6a6a;\"><span style=\"font-family: Verdana, serif;\">Olive oil to be considered good should have clear notes with fresh and clean aromas; it should be balanced and nice on the palate, pleasantly tangy. What the oil must not have, are some unpleasant tasting sensations like &#8220;warming up&#8221; (a characteristic of the olive oil obtained from piled olives having undergone fermentation), have a &#8220;Winey&#8221; (a scent reminiscent of wine or vinegar, due to olive fermentation), &#8220;rancid&#8221; (a scent of the oil that has undergone oxidation), or &#8220;cooked&#8221; flavour (due to the excessive and prolonged heating during the mill process).<\/span><\/span><\/p>\n<p><span style=\"font-family: Calibri, serif;\">Click <span style=\"color: #ff6600;\"><a style=\"color: #ff6600;\" href=\"http:\/\/www.olioofficina.it\/saperi\/scuola-d-assaggio\/naso-e-gusto-l-arte-dell-assaggio.htm\">HERE<\/a><\/span> to read the original article.\u00a0<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"open","template":"","meta":{"footnotes":""},"class_list":["post-4873","page","type-page","status-publish","hentry"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.oliomerlini.it\/en\/wp-json\/wp\/v2\/pages\/4873","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.oliomerlini.it\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.oliomerlini.it\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.oliomerlini.it\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.oliomerlini.it\/en\/wp-json\/wp\/v2\/comments?post=4873"}],"version-history":[{"count":1,"href":"https:\/\/www.oliomerlini.it\/en\/wp-json\/wp\/v2\/pages\/4873\/revisions"}],"predecessor-version":[{"id":5027,"href":"https:\/\/www.oliomerlini.it\/en\/wp-json\/wp\/v2\/pages\/4873\/revisions\/5027"}],"wp:attachment":[{"href":"https:\/\/www.oliomerlini.it\/en\/wp-json\/wp\/v2\/media?parent=4873"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}