We notice that every year there is a clear improvement in the process of cultivation and oiling process. We want to believe that we contribute with our recommendations to better understand the quality of olive oil. In our understanding like many producers, unfortunately, most consumers also do not realize the essence of olive oil, so they are easily deceived when it comes to quality and preservation. The most dynamic myth was created by Dr Oz, who suggested to his viewers to check the quality of the extra virgin olive oil by putting it in the fridge if it freezes it is pure EVOO if it not then they have been deceived. The European Union has regulated the quality and purity characteristics, but still, it is easy for the big manufactures and Olive Oil industry to maintain the quality using refined olive oil with 30% addition of EVOO
The olive oil quality is shown by the smell and taste and not by the colour as many believe. A small amount of olive oil in a glass of white wine at 20-22 degrees and a slight stirring so that the glass walls are oiled, releases its aroma. The aroma of a good olive oil refers to fresh olives, citrus fruits and aroma of herbs and leaves, if the oil is of low quality, the smell is heavy and not pleasant.
When we taste EVOO, we want to identify fresh olives, fresh-cut grass, fresh green olives leaves, fresh artichoke even fresh citrus fruits, first by the olfactory senses. That's how we can determine that it comes from healthy, fresh olives. Then we focus on the information that the taste buds give us. We must taste bitterness, it is a typical taste that concerns olive oils from green fruits or fruits that have started to change colour. It results from the action of phenolic substances (mainly oleuropein), and we can perceive it, depending on the intensity, and It disappears gradually after the test. If we also perceive spicy taste, it is a characteristic caustic sensation about early harvest olive oils derived from unripe fruits. It results from the action of certain phenolic substances Oleokanthal and Oleiacein and can be perceived throughout the oral cavity, starting from the pharynx, which gradually disappears after the test. We suggest you always look for this spicy quality and we recommend a different EVOO classification depending on the phenolic profile, especially in Oleokanthal and Oleiacein, because it shows us the hard work in the olive groves
If you are not sure about your ability to identify the real EVOO, you can find it by choosing wrong, it is not surprising to say that the defects that can occur are much more than the quality features we can find. So if you notice a smell fusty like you instantly know, it can be a good sign. This odour comes out by fruits stacked in piles or stored in poor conditions to be in an advanced stage of anaerobic fermentation and can most of the times, they have mould odour profile as the fruits have been infected fungi during long-term storage in a humid environment.
When a rancid, stale or metallic taste, the oxidation and the contact with unsuitable metal during the preservation or oiling process are evident, as is the low quality of the olive oil. Taste of cooked or burned is a distinctive taste of olive oils, which have been overheated during the crushing period, we always search for a temperature not over 27C. By controlling the temperature low, we sacrifice some volume from the production, but we gain organoleptic quality. Odours like backwash and brine even grease are more uncommon, but still, those days appear to happen. Those aromas define lower quality olive oil, derived from olives preserved in brine or olives stored in very poor conditions. Finally, characteristics concerning the harvest and the fruits' quality are worm smell shows that the fruits had affected by Dacus. Smells like straw, wood or humid wood show us dehydrated fruits or fruits which was hit by frost.
Olive oil is a mixture of tri-, di-, and mono-glycerides and is olive fruit extraction. It is considered one of the best sources of fatty acids and natural antioxidants, such as polyphenols, tocopherols. Olive oil consists of monounsaturated (oleic acid), polyunsaturated and saturated fatty acids, mainly in esters with
glycerol (triglycerides), which make up more than 98% of its olive oil composition. Its secondary but equally important components olive oil are: phytosterols, (β-sitosterol), hydrocarbons (squalene), volatile compounds (mainly the resulting by-products due to oxidation), terpenes and terpenic acids (muslin acid), polyphenols, water, free glycerol and free fatty acids, mono- and diacylglycerol. So the faster, colder, darker, and cleaner we produce and then store the olive oil, the better.