Learning to taste extra virgin olive oil means entering a world of quality, territory and awareness. The most effective tool for recognising a valuable oil is sensory analysis, a relatively recent scientific discipline that studies the characteristics of a food through interaction with our senses. Thanks to this method, it is possible to describe, identify and objectively evaluate the sensations perceived during tasting.
Sensory analysis takes into account several fundamental components, starting with taste. The tongue is able to recognise four main flavours: sweet, salty, sour (or tart) and bitter. In the case of extra virgin olive oil, bitterness is a positive characteristic, linked to the presence of polyphenols, and is often accompanied by a spicy sensation, perceived mainly in the throat.
The sense of smell also plays a central role, allowing the aromatic components of the oil to be identified. Through the stimulation of odour molecules, it is possible to recognise aromas reminiscent of fresh olives, freshly cut grass, artichokes, almonds or other vegetal notes, elements that contribute to defining the sensory profile of each oil.
Finally, sight is the first contact with the product. The colour, which can vary from intense green to golden yellow, has a strong psychological impact on the taster, even if it is not indicative of quality. For this reason, dark glasses are used in professional tastings, so as not to be influenced by visual appearance and to focus exclusively on olfactory and gustatory sensations.
