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Organoleptic analysis

Organoletic analysis

Olive oil is the only product where an organoleptic test is obligatory. Its sensory characteristics are decided by a panel of specialists.

These sensations are mainly relate to taste and smell and, when pleasant, arepositive attributes.

The most common attributes found in olive oil are fruity, bitter, spicy, apple or almond, and derive from the different olive varieties and stages of ripeness.

If the condition of the olives was not ideal or the processing of the olive oil and its storage was incorrect we may experience unpleasant sensations called negative atributes. The most common are fusty, rancid or musty flavours.

The colour of Olive Oil has no bearing in its quality. So as not to be influenced by its colour, professional tasters disguise the oil by using blue glass cups. 

Olive oil is heated to a temperature of approximately 28º C which causes the volatile components to release the aroma and free the flavour of the Olive Oil more easily.

But the tasting of olive oil is not only for professionals… you can do your own taste-test at home by following these guidelines.

Pour around 15ml of Olive Oil into a cup.
Cover the glass with one hand.
Cup the base of the glass with the other hand to warm the olive oil.
Gently swirl the olive oil inside the cup.
Uncover and inhale smoothly and slowly.
Cover the top once again and wait a moment.
Take a sip of olive oil – swirl it round your mouth and let it slide down your throat.
Throughout the taste-test and even with the olive oil in your mouth it is important to breath in.
Between tests you should drink water and eat a little bit of apple.
It is not advisable to try more than 3 olive oils in succession.
 Now share your experience with your family and friends.