|How to do a tasting||Organoleptic charact.||Keeping the oil|
In order to appreciate the qualities of oil, as well as possible defects, we need to make an oil tasting.
Professionals use approved tasting glasses, but at home we can just make use of normal little glass cups for this purpose. We’ll fill about a third part of the cup with oil that has to be at a temperature between 24ºC and 28ºC, so that we can appreciate its different aromas.
The tasting consists of three phases. The first one is the visual phase, which is not so important since it only gives indications about the oil variety and the degree of maturity of the fruit.
The olfactory phase is the most complex one: we’ll cover the cup and make a slow turning movement so the oil will give off its subtle aromas that we have to inhale with attention. The better the nose is trained, the more we will be able to perceive olphactory sensations and their intensity, so that we can determinate the degree of fruitiness in the oil.
In the gustatory phase we’ll put a little oil into the mouth and move it with the tongue to the different gustatory areas to detect the variety of flavours: Bitter, peppery, sweet etc…We can intensify the perception by inhaling some air with the half-open mouth, appreciating swiftly the intensity of the oil and its positive or negative attributes.