How To Recognize Good Quality Extra Virgin Olive Oil
Good olive oil has a fresh, vibrant flavour. Extra Virgin Olive Oil is considered to be the highest quality olive oil and the only one in its category that improves heart function and contains anticancer, anti-aging, and anti-oxidative components. Just as important, it tastes wonderful.
It owes its amazing flavour to:
- Over one hundred, scientifically-identified aroma compounds (and many more awaiting to be named).
- Phenolic compounds—which are unique to olive oil—and contribute to the characteristic bitter taste and brief, spicy sensation of good, extra virgin olive oil.
According to the European Regulation (EC/No640/2008: EEC No.2568/91), there are three main characteristics one should look for when assessing olive oil.
- Fruitiness: a range of scents (mainly dependent on cultivar, degree of maturity at harvest, and processing conditions). This is a characteristic of olive oil that comes from fresh olive fruit (green or ripe) and is perceived as a strong scent when smelling the oil and /or as a flavour when tasting the oil.
- Bitterness: a primary taste felt at the upper part of the mouth and tongue, mainly a characteristic of olive oil that comes from green olives.
- Pungency: a peppery sensation felt at the back of the throat—a characteristic of olive oil produced at the beginning of the season, mainly from olives that are harvested while still green.