When we talk about Olive Oil, and especially its flagship variety, Extra Virgin, sooner or later the big question arises: How can I be sure I'm not being deceived? How can I distinguish Extra Virgin Olive Oil from other types of olive oil or even from other fats that are not derived from the olive fruit?
In upcoming posts on our blog, we will gradually provide keys to this distinction, which is only possible through the experience gained from careful tasting, allowing fraud to be detected easily. But today we will start with some quick tips, small tricks that will help us determine the quality of the oil we are consuming and avoid fraud.
Let’s proceed with tasting
For this, we will preferably use a small glass in which we pour a little oil. We will hold the glass with one hand and cover the opening with the other so that the aromas do not escape.
Warm the oil between your hands while gently swirling the glass in circular motions. Then uncover the glass and bring it close to your nose, taking deep inhalations.
Although the aromas you perceive can be very varied, as a general rule, if it smells fresh, reminiscent of grass or fruit, it is very likely that you are holding a genuine Extra Virgin Olive Oil. On the other hand, if the aroma is rancid, it probably is not.
Next, swirl the glass again, sip a little without swallowing, and, with teeth clenched and lips slightly open, move the oil around inside your mouth before swallowing. If it is Extra Virgin Olive Oil, you will notice fruity flavors, hints of grass or almonds, and depending on the variety, a peppery or bitter taste, which will be felt at the back of the throat when swallowing.
These are very simple guidelines, but they will allow you to start experiencing the true flavor of EVOO. Gradually, you will begin to perceive the infinite nuances offered by Extra Virgin Olive Oil, distinguishing among its multiple varieties those that best suit your taste and the culinary use you intend for them.
