The positive attributes of EVOO: how to identify fruitiness, bitterness and spiciness
Discover what an olive oil sommelier does and learn expert tips for choosing and using everyone's favorite oil. You might know what a wine sommelier does, but what about an extra virgin olive oil sommelier?
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An olive oil sommelier learns how to properly taste olive oils . This includes tasting oils and recognizing their origin, variety, and flavor notes. A sommelier also learns to identify defective olive oils , such as those exhibiting rancidity, oxidation, musty or moldy characteristics, etc. Furthermore, an extra virgin olive oil sommelier also knows how to pair different olive oils with foods to appropriately highlight their best flavors.
An extra virgin olive oil sommelier plays a crucial role in determining whether an oil is considered and classified as 'extra virgin,' and it must pass chemical and organoleptic tests . Subjective tasting and classification of extra virgin olive oil is an important task in the olive oil world. This decision carries significant weight because extra virgin olive oil offers greater nutritional value and health benefits than non-extra virgin olive oil.
Color doesn't matter
That's why a sommelier tastes and examines extra virgin olive oil in blue or red glasses, so the mind doesn't associate color with quality (which is a natural tendency). Color can tell us the variety of olive used to make an extra virgin olive oil , but it doesn't provide any information about its quality.
Better fresh
It is recommended to use olive oil within two years of the harvest date, which is not the same as the bottling date, which is always more recent than the harvest date. It is important to taste the oil and recognize when it begins to change because you will no longer obtain the health benefits that fresh extra virgin olive oils provide. Unfortunately, many oils only indicate a bottling date, but that tells you nothing about when the oil was produced or when it should be consumed.
Olive Oil Sommelier: Beware of EVOO in the supermarket!
Not all olive oils labeled as extra virgin actually are. That's why it's recommended to buy directly from a trusted olive mill whenever possible. If you're buying EVOO at the supermarket, look for the Harvest Date or Best Before date on the label , and especially choose a dark glass bottle. Green glass is fine, but something that completely blocks the oil from light is better.
