The tasting of an Extra Virgin Olive Oil is important not solely for personal satisfaction, but also for evaluating its quality. In fact, in addition to chemical analyses, Extra Virgin Olive Oil must pass the organoleptic evaluation of a panel of professionals who certify the absolute absence of olfactory and taste defects.
The odors that constitute a defect for an olive oil are many (for example, mold, rancid, sludge, frozen olives, cucumber), and may be due to errors in the production process or storage of the oil. An oil that has defects is not only of a poorer quality, but also has fewer health attributes.
Then there are some positive aromas, sometimes difficult for an inexperienced nose to perceive, which indicate the presence of some quality attributes. This is the case of the scent of cut grass, typical of many oils, which is linked to the presence of antioxidant compounds. Another example are the scents of citrus and fruit, typical of some cultivars such as Grignan, which vanish as soon as the oil comes into contact with the air or is processed at uncontrolled temperatures.
The sense of smell is therefore an indispensable tool for evaluating an Olive Oil. This is why we have created a selection of aromas to train the sense of smell to recognize an oil's attributes and defects. If you want to find out how to train your sense of smell, and choose an EVOO that's perfect for your needs, click here!