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Tasting the umbrian Olive Oil / Assaggiando l'Olio d'Oliva umbro
Federica and Gabriele,
writers of the Umbria Lovers Blog Umbria Lovers Blog
At the Ronci Olive mill of Bevagna, we discovered that the world of oil is fascinating and varied, and that it can be discovered through the so-called sensory analysis.
This analysis allows us to understand the characteristics of an oil and, possibly, helps to discover the defects. As for the wine, also for the oil exist terms that denote good and bad characteristics that help describe the quality. Among the major values of an oil, the principal, is the fruity aroma: pleasant flavor that remind the smell and taste of the healthy, fresh and well-riped fruit, which is specific to the extra virgin olive oils.
When we tast the oil we can feel other sensations that have, for oil tasters, a specific terminology and these are the main terms:
Bitter: characteristic of oil obtained from green olives
Green Leaf: noticeable when a small amount of fresh olive leaves is added to the olives
Artichoke: a very fresh and refined aroma, reminiscent of the flavor of the soft, raw artichoke
Almond: pleasant aftertaste reminiscent of the fresh almonds
Apple: flavor reminiscent of the fresh scent of apples
Spicy: a sharp sensation, felt during aftertaste especially in fruity-herbal oils
Round: very nice flavor, not too aromatic, which remains constant during the tasting
It's worth noting that we cannot find all these characteristics in a single oil. Each Cultivar (variety of olives in the Italian regions) has different characteristics that gives different sensations, more or less identifiable, to the oil.
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Federica and Gabriele, 