Everything olive

Tasting

Because no two batches of olive oil are ever the same, tasting is important. Inferior oil may ruin the flavor of food, but good oil will enhance the flavors without overpowering the food. It is always best to taste olive oil first before it is used in cooking or in salads to ensure that the flavor is pleasing and it will work for the specific dishes.

The criteria for judging olive oil are based on the aroma and the taste. The color of the olive oil is of little importance to the overall quality of the oil.

Aroma	The alcohol, ketones, esters, and hydrocarbons present in the oil determine the aroma. Processing and storage methods also have an affect on the aroma.
Taste	The taste of the olive oil is judged by its positive and negative taste characteristics and by its saltiness, acidity, bitterness, sharpness, and/or sweetness.
Colour	The color of olive oil is not necessarily used as criteria for quality. The color allows the judge to determine the age of the olives at harvest time. Young olives produce green colored oil and more mature olives produce a yellow color. Olive oil takes on a red tint as it oxidizes.Judges are often blindfolded when tasting olive oil so the color is not known until after the tasting. An experienced judge may be able to determine the color based on the aroma and flavor characteristics of the oil.

The table below lists some of the flavors and characteristics that are considered to be desirable or undesirable as judged by experts in olive oil tasting.

Positive Characteristics	Negative Characteristics
Apple - a hint of apple flavor can be very desirable.	Bitter - although a subtle bitterness is considered desirable, a strong bitter flavor is a negative trait.
Almond - subtle, nutty flavor, common in Spanish olive oils.	Briny - a briny, salty flavor indicates the oil was produced from brined olives.
Artichoke - similar to an artichoke flavor.	Burnt - an undesirable flavor caused by an unacceptably high temperature during processing.
Astringent - the oil creates a puckering sensation in the mouth, which if not overpowering is considered to be a positive attribute.	Dirty - this characteristic refers to oil that has remained in contact with the vegetable water, which was separated during pressing. The oil absorbs unpleasant flavors from the water.
Bitter - a bitterness that is very subtle is desirable.	Earthy - musty and humid flavor and aroma.
Buttery - smooth, sweet, rich flavor.	Flat - refers to olive oil that has lost most of its flavor and aroma.
Fresh - clean and crisp.	Greasy - olive oil that has a petroleum flavor.
Fruity - similar flavor and aroma as a ripe olive. Most olive oils are fruity after pressing, but may soon change in flavor and aroma. Oil that is classified as fruity does not lose this characteristic.	Musty - an unpleasant, moldy flavor that occurs in olive oil if the olives were stored too long before pressing.
Green - a young oil with a fresh, fruity or weedy aroma and flavor.	Metallic - olive oil may absorb a metallic flavor from reactive metals, either during pressing or when stored. Reactive metals should not be used for the production or storage of olive oil.
Melon - a slight melon flavored aftertaste.	Moldy - a pronounced moldy flavor caused by fermentation of olives that have been stored too long before pressing.
Musky - If not too strong, it can be very desirable.	Rancid - a bad flavor caused by the oxidation of the olive oil because of exposure to air and/or light.
Peppery - a distinct peppery flavor that is common in many Italian olive oils.	Rough - a pasty and greasy feel in the mouth.
Sweet - subtle, mildly sweet flavor found in mellow oils. Many French oils have this quality.	Wine - olive oil that has a very acidic flavor.

Note: Olive oil is always of the best quality in the year it is produced, unlike wine, which may require several years to reach its peak.

Information provided by Hormel Foods Corporation

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