Tastings
Attributes of the oil
The sight
The sight
Interestingly, professional tasters do not value the color of virgin olive oils because it is not decisive in their quality. Its tonality will be in the range that goes from greenish yellow to straw yellow.
Taste
Taste
The touch
The touch
The sense of smell
The sense of smell
Negative attributes
Atrojado: Characteristic flavor of oil obtained from piled up olives that have undergone an advanced degree of fermentation.
Vinegar: Sensation of some oils reminiscent of vinegar.
Lees: characteristic flavor of the oil recovered from the decanted sludge in the tanks.
Rancid: characteristic and common flavor of all oils that have undergone an autoxidative process, due to their prolonged contact with air.
Off: it is the oil that has lost its organoleptic characteristics, since it has lost its aromatic components, due to excess temperature during production or due to aging of the oil.
The professional tasting
All the senses, with the exception of hearing, have their particular 'mission' when it comes to distinguishing between the different types of oil: