Tasting olive oil

Every olive oil we have is of the highest quality. Since they are comparable, it is up to you to decide which one tastes best to you. The simplest way to taste an olive oil is to pour a little pool of oil in a saucer and dip in a morsel of good crusty white bread.

Olive oil is judged by its bouquet and taste alone. For example, an oil is termed fruity when its flavor and aroma are similar to that of a mature olive. Don't bother with its color. Some people have heard that good olive oil is always green. However, the color of the olive oil is never a tasting factor. Professional tasters even use blue glass containers so that their judgment will not be affected by the color.

Good flavor is the result of picking healthy fresh fruit at the optimum stage of maturity. All oils after pressing seem fruity, but in most cases, this characteristic disappears after a few months. Authentically fruity oil maintains this characteristic aroma through time. The differing properties of individual oil depend on the ripeness of the olives when harvested, how they were kept and how the oil was extracted.

Tasting olive oil

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