The organoleptic parameters of a virgin olive oil are the reflection of a thorough sensory analysis that includes visual, olfactory, gustatory and tactile aspects.
This study, known as “tasting panel”, is a rigorous evaluation process that allows the qualification of these organoleptic attributes, both those that stand out positively and those that are negative.
In this way, two crucial aspects are defined during the tasting:
Positive attributes
- Median Fruitiness (Mf): This metric refers to the statistical median of the ratings given by each member of the tasting panel to the positive attributes, comprising fruitiness, pungency and bitterness of the virgin olive oil.
- Fruitiness is defined as the set of olfactory sensations that are distinctive of virgin olive oil and depend on the variety of olives used in its production. It can be considered as green when the olfactory sensations are reminiscent of green fruits, or ripe when they evoke those of ripe fruits. It is perceived directly and retronasally (indirectly).
- Pungent is a tactile sensation of spiciness that is characteristic of oils obtained at the beginning of the harvest season, mainly from olives that are still green. This sensation can be felt throughout the oral cavity, especially in the throat.
- The bitter taste is characteristic of virgin olive oils obtained from green olives or olives in the ripening process (veraison). This taste is perceived on the back of the tongue.
The intensity and perception of these positive attributes can be qualified as “intense”, “medium” or “light”.
Negative attributes
- Median of Defects (Md): This statistical median reflects the evaluations given by each taster comprising the panel to the negative aspects, such as stunted, hay and tassels, identified in the virgin olive oil evaluated.
Most of the defects originate due to problems that occur from the cultivation and harvesting of the olives to the processing and packaging process, such as incorrect choice of ripeness of the olives, damage caused by pests, or delays in the milling process. However, these aspects are usually carefully controlled during production.
These defects in olive oil always generate unpleasant sensations to the palate and smell, such as a wine or vinegar taste, metallic taste, perception of mold or humidity, a fusty taste or a rancid aroma, among others.
The set of indicators are essential for understanding the quality and purity of a virgin olive oil, as they provide a quantitative assessment of its positive and negative attributes, thus contributing to the classification and selection of high quality oils.
Thus, the tasting panel determines whether a virgin olive oil is extraordinary, in which case it is awarded the distinction of “extra virgin”, or whether it is unsuitable for consumption, called “lampante”. In the latter case, it is sent for refining.
Organoleptic analysis of RESERVA 2023
Our extra virgin olive oil RESERVA has undergone an organoleptic analysis and these are the results:
This EVOO, awarded with numerous prizes, is characterized by an intense flavor of the olive fruit, with an underlying aroma of fresh vegetables and herbs, apple and green tomato.
Its healthy and nutritional attributes make it a mainstay of the Mediterranean diet. Its flavor is pleasant, with bitter and spicy notes that characterize the combination of local varieties.
