We are searching data for your request:
Upon completion, a link will appear to access the found materials.
How to recognize and taste extra virgin olive oil: a practical guide that will explain how to identify the best extra virgin olive oil.
There are many consumers who question thebest extra virgin olive oilon the market but it is impossible to answer this question in an irrefutable way: there are numerous small producers ofextra virgin olive oilable to provide a great product to a few lucky customers. A great extra virgin olive oilit certainly has a good phenolic profile. To produce an olive oil with a good phenolic profile, milling with hammer crushers is the ideal process.
The hammer crusher, compared to other oil extraction methods, limits the breakage of the olive seed integuments and consequently avoids the release of peroxidase, an enzyme contained in the stone and which determines the oxidation of phenolic substances. At the time of purchase, inquire about the extraction process of theextra virgin olive oil.
Differences between extra virgin olive oil and virgin oil
To understandhow to recognize an extra virgin olive oilyou must first understand them differences with the type of virgin olive oil. Both oils are extracted with mechanical processes but theextra virgin olive oilit is obtained from the first pressing so as to respect certain acidity parameters, indicators for oxidation, peculiar organoleptic characteristics ...
After the first pressing of the olives, theextra virgin olive oil it is immediately bottled so as not to undergo oxidative processes, to preserve a good phenolic profile and an acidity rate of 1%. A virgin olive oil has slightly altered nutritional properties (for example, it has less vitamin E than an extra virgin olive oil) and on the palate it is more acidic (its acidity can be up to 2%) and therefore could cause mild digestive problems.
To distinguish on the palate a extra virgin olive oil from a virgin oil you need to sharpen the taste: theextra virgin olive oil contains more aromatic compounds and when comparing the difference you can feel!
- Anti-topping cap for extra virgin olive oil bottles
In restaurants it is easy to distinguish a extra virgin olive oil from any oil thanks to the law for the protection of consumers that requires the restaurateur to bring only oils to the table extra virgin olive oil bottled with anti-topping cap.
How to recognize an extra virgin olive oil
Fluidity is not an essential feature but it can equally give you information on nutritional characteristicsofolive oilthat you have in front of you. Pour a couple of teaspoons of extra virgin olive oil into a glass. Shake and place it against the light, try to evaluate its fluidity: theextra virgin olive oilit has a medium-low degree of fluidity. The high fluidity is typical of oils with a high content of polyunsaturated fatty acids and therefore not as healthy as extra virgin olive oil.
To understand if it is a good extra virgin olive oil, the olfactory test is ideal. By smelling the oil you can understand the quality of the product. The typical smell must be of fresh olive. Smelling a good quality extra virgin olive oil you can also perceive aromas that recall the good smell of freshly cut grass, a leaf rubbed between your hands, a green or ripe tomato, an artichoke, an apple or an almond.
To smell the olive oil you have to prepare the mixture in the best possible way. Pour two tablespoons of oil into a small glass. With one hand, hold the glass covered and with the other hold the glass trying to warm it up. The ideal temperature is 28 ° C. Discover the glass and bring it to your nose: inspire with your nose 2-3 times, smell deeply to steal the olfactory components of the oil. Repeat the operation several times until you are able to fully grasp the nuances of the aromas present.
The test of the palate is perhaps the most immediate but you have to know how to use your taste buds well. Let's face it immediately: theextra virgin olive oilit is a little bitter in the mouth and slightly spicy (actually, it pinches in the throat!), this sensation is dictated by the presence inextra virgin olive oil of natural antioxidants. Antioxidants are important compounds both for our body (they defend us from oxidative stress and therefore have an anti-aging effect), and for the oil itself (they protect it during storage.
How to taste extra virgin olive oil
For tasting, put a sip of extra virgin olive oil in your mouth and distribute it well on the tongue and palate. Before swallowing it, suck the air between your teeth 2 or 3 times. Take the time to savor the oil for at least 20 - 30 minutes by pressing it against the palate with your tongue.
Concentrate on what your sensations are and try to memorize the flavors. For a correct tasting of extra virgin olive oil, do not eat anything or smoke for at least an hour before tasting.
If you liked this article you can follow me on Twitter, add me on Facebook, among the circles of G + or see my shots on Instagram, le vie dei social they are infinite! :)