The classification of virgin olive oils is based on two types of investigation: laboratory physico-chemical tests and sensory analysis, carried out in a panel room by expert tasters.
Sensory evaluation is required by law and is carried out by a Tasting Committee (panel test) made up of 8-12 trained tasters selected according to a standard analytical methodology. During the tasting session, each taster works alone in a dedicated booth, following this procedure:
[b]1)[/b] smell the oil in a blue glass, warmed to a temperature of 28°C. The blue glass is used to mask the colour of the oil, which has no bearing on its quality;[b]2)[/b] taste the oil by putting a small amount in the mouth and drawing in air through clenched teeth (“strippaggio”). In this way the initial olfactory sensations are confirmed or contradicted by taste and retronasal perception;
[b]3)[/b] fill in the profile sheet, quantifying the intensity of the positive attributes (green or ripe fruity, bitter and pungent) and the negative attributes (fusty, heated, mouldy, winey, metallic, rancid, other).
At the end of the session the panel leader statistically processes the data to classify the oil: extra virgin if the median for fruity is >0 and there are no defects, virgin if the median for fruity is >0 and the median defect is at most 3.5, lampante (not edible) if the median defect is >3.5.
[b]Tasting and evaluating oil at home[/b] We can all [b]easily recognise[/b] the quality of an oil, even without being tasters:– pour a small amount of oil into a clean small glass;
– warm the glass between your hands, keeping it covered, for a few minutes;
– smell the oil deeply, trying to pick out its aromas and notes;
– taste a small amount, quickly draw air through clenched teeth and take note of the flavours and retronasal sensations.
If we recognise [b]pleasant plant-based notes[/b] (grassy, artichoke, tomato, healthy olives, aromatic herbs, etc.) and perceive [b]bitterness[/b] on the tongue and [b]pungency[/b] in the throat, then we are looking at a good Extra Virgin, rich in polyphenols that are valuable for our health.
