What to look for when tasting olive oil Bitter - a preferred characteristic of olive oils, usually obtained from green olives or olives turning colour. A good trait in moderation but bad if overpowering. Fresh - good aroma, fruity, not oxidized. Fruity - an oil is fruity when its flavour and aroma are similar to that of a mature olive. Many oils initially seem fruity. This characteristic may disappear in a few months in some oils, a truly fruity oil maintains this characteristic aroma through time. Green leaf - a sensation obtained when a small quantity of fresh olive leaves are added to the pressing. This is a trick which is done to approximate the genuine green taste of green olives. Harmonious - all the qualities of the oil blend and work well with each other. Musky, nutty, woody - trace characteristics which are very pleasing when not overpowering. Soave - mature olives can produce this characteristic. Sweet, palatable aftertaste.
Posted on: Thu, 14 Nov 2013 02:53:32 +0000
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