How to recognize an Extra Virgin Olive Oil?

OLIO2667We need to have a “nose” to distinguish a good oil to a bad oil.
Certainly it is not an innate ability, you have to practice a bit, but a few tips can help you.
If for taste the wine you can drink it, how it works for the oil?
Let’s start by saying that the color has nothing to do!
An oil can be more or less green or more or less yellow, this will not be one of the factors which will help to determine excellence.
The oil, to be called Extra Virgin, beyond the biochemical parameters, It must not have any defects, we must be able to distinguish, therefore, the advantages of defects.
First the oil must submit both the nose and palate, characteristic of fruity: this is the main appeal.
Is to smell and taste of olive oil, a piece of fresh fruit, picked at the right stage of ripeness: pleasant, in a nutshell.
At this vital factor they will be added two more, which help to determine the quality of a EVOO: the bitter and spicy.
They are easy to recognize, even by less experienced consumers, and represent two other key parameters.
They are a result of polyphenols: natural organic molecules present, among other plant species, including olive.
Polyphenols are potent antioxidants and contribute to the prevention of a higher number of degenerative diseases.
The higher their concentration in the oil, and the oil will be more bitter and spicy.
There are other flavors, these less easy to find for a non-expert taster: like almond, tomato, and even artichoke, apple, up to the smell of freshly cut grass.
As for the defects, which by law must be absent in a EVOO, we list the most common: heat, mold, winey, rancid.
It will not be the Italian origin or the high price to make a great product even oil “craft” made in the mill of town can often present defects.
There is need of a stimulus, a search for quality, passion and knowledge: before pouring the oil take some ‘time to smell it, do not be fooled by the illusion of savings.


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