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<\/p>\n","protected":false},"excerpt":{"rendered":"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.<\/p>\n
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:<\/p>\n[b]1)[\/b]\tsmell the oil in a blue glass, warmed to a temperature of 28\u00b0C. The blue glass is used to mask the colour of the oil, which has no bearing on its quality;
\n[b]2)[\/b]\ttaste 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;
\n[b]3)[\/b]\tfill 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).<\/p>\n
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.<\/p>\n[b]Tasting and evaluating oil at home[\/b]\nWe can all [b]easily recognise[\/b] the quality of an oil, even without being tasters:
\n– pour a small amount of oil into a clean small glass;
\n– warm the glass between your hands, keeping it covered, for a few minutes;
\n– smell the oil deeply, trying to pick out its aromas and notes;
\n– taste a small amount, quickly draw air through clenched teeth and take note of the flavours and retronasal sensations.<\/p>\n
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.<\/p>\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n","protected":false},"author":1,"featured_media":4443,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_fp_seo_title":"%%title%% | OP Latium","_fp_seo_meta_description":"News from OP Latium \u2014 olive producers' organisation in Lazio.","_fp_seo_focus_keyword":"","_fp_seo_meta_canonical":"","_fp_seo_meta_robots":"","_fp_seo_geo_claims":"","_fp_seo_geo_expose":"","_fp_seo_geo_no_ai_reuse":"","_yoast_wpseo_title":"%%title%% | OP Latium","_yoast_wpseo_metadesc":"News from OP Latium \u2014 olive producers' organisation in Lazio.","_yoast_wpseo_focuskw":"","_yoast_wpseo_canonical":"","_yoast_wpseo_opengraph-title":"","_yoast_wpseo_opengraph-description":"","_yoast_wpseo_opengraph-image":"","_yoast_wpseo_twitter-title":"","_yoast_wpseo_twitter-description":"","_yoast_wpseo_twitter-image":"","_yoast_wpseo_primary_category":"","_yoast_wpseo_primary_product_cat":"","_yoast_wpseo_meta-robots-noindex":"","_yoast_wpseo_meta-robots-nofollow":""},"categories":[74],"tags":[],"class_list":["post-6374","post","type-post","status-publish","format-standard","has-post-thumbnail","category-news-en"],"_links":{"self":[{"href":"https:\/\/www.oplatium.it\/en\/wp-json\/wp\/v2\/posts\/6374","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.oplatium.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.oplatium.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.oplatium.it\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.oplatium.it\/en\/wp-json\/wp\/v2\/comments?post=6374"}],"version-history":[{"count":0,"href":"https:\/\/www.oplatium.it\/en\/wp-json\/wp\/v2\/posts\/6374\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.oplatium.it\/en\/wp-json\/wp\/v2\/media\/4443"}],"wp:attachment":[{"href":"https:\/\/www.oplatium.it\/en\/wp-json\/wp\/v2\/media?parent=6374"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.oplatium.it\/en\/wp-json\/wp\/v2\/categories?post=6374"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.oplatium.it\/en\/wp-json\/wp\/v2\/tags?post=6374"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}