HOW TO TASTE OLIVE OIL

THE TASTE OF OLIVE OIL: TASTE OLIVE OIL LIKE AN EXPERT

From Eric Verdier's Oliviers & Co laboratory, dedicated to sampling olive oils from the world's best producers, to our Oliviers & Co. Boutiques, where we invite you to taste any oil available on our shelves, we have created this legend to guide your sensory experience. It is a resource for both olive oil lovers, who appreciate the preferred taste profiles just as he (or she) might appreciate a great wine, to a newcomer to Oliviers & Co. It is to be used as a visual tool, an aid to breaking down the complexities of the aromas, finishes and characteristics of olive oil tasting, just as the subtleties of tasting a fine wine. We share our knowledge in the hope of sharpening your palate and facilitating your olive oil selection process.

THE LIMITATION OF TASTE AND THE POWER OF AROMA

(like when you have a cold!)
The first step in learning to taste olive oil is to understand how our senses work. The perception of flavour relies on both our senses of taste and smell. The ability to taste is actually quite limited; the receptors on our tongue can only discern sweet, salt, sour, bitter and umami. All the other information we think of as flavour is actually perceived by smelling the food through the back of our nostrils (retronasal) while it is in our mouth. Think of how little flavour we perceive when we have a cold - it's because we can't smell food retro-nasally when our nose is blocked.

THE TASTE PROFILE: TYPES OF OIL

Olive oil offers a rich mouthful of aromas, flavours and tastes. Some like it mellow, others fruity, bitter or lively, round or fiery, in the image of each terroir and its producer. Oliviers & Co. believes that all olive oils qualified as good tasting belong to one of the two taste profiles.

• Grassy oils: tend to be characterised by vegetal notes such as fresh grass, artichoke, tomato leaves or green apple.
• Floral oils: leave a soft and velvety impression of lightness, reminiscent of almond, milky, but also mixed with fruity notes of citrus, fruit, pear and hazelnut.
• Red or white? In relation to the world of the vine, a "vegetable" oil reacts like a young, aromatic, lively and warm wine, whereas a "floral" oil develops on the lines of round, silky and tender wines. In simpler terms, a vegetable oil is more like a red wine while a floral oil is more like a white wine.
• The Oliviers & Co olive oil collection: Each year, the harvest determines whether Oliviers & Co oils will be classified as vegetable or floral. You can find the taste profiles under each oil, with the possibility of sorting the olive oils according to one or the other taste profile: from intense vegetal (very intense) to delicate floral (sweet). Similarly, in our shops, the oils are labelled "vegetal" or "floral".

THE NOSE

Worldwide, there are over 1000 varieties of olives grown, resulting in a wide range of flavour possibilities. We have illustrated the most common notes that complete the characteristic profile and add distinction to each oil in the Oliviers & Co.

ALMOND: reminiscent of a toasted or bitter almond, nutty, fresh not oxidized
ARTICHOKE: reminiscent of fresh artichoke, a green flavor
ASPARAGUS: reminiscent of fresh asparagus, expressive yet soft
BAKED APPLE: sweet/tart with hints of baking spices
BANANA: ripe or unripe banana
BUTTER: warm notes of butter
COCAO BEAN: full, rich, bold chocolate
CUCUMBER: refreshing, watery, with a slightly bitter aftertaste
CRÈME FRAICHE: fresh cream and slightly sour
CYPRESS: crisp, fresh and earthy
DRIED HERBS: Light and more delicate herbs taste
ENDIVE: has a slightly bitter flavor
FRESH CUT GRASS: aromas of freshly cut grass prevail
FRUITY: refers to the aroma of fresh olive fruit, which is perceived through the nostrils and retro-nasally when the oil is in one's mouth
GARRIGUE: notes of more pungent, floral fragrances
GREEN APPLE: green skinned granny smith with a tart taste
GREEN PEPPER: mildly sweet flavor
GREEN TEA: characteristic of some unripe olive varieties
GREEN TOMATO: bright, sour-sweet flavor
HAZELNUT: amazingly broad, from smoky and toasty all the way to fruity
LEMON: bright, tart / sour like a lemon
MELON: fragrance of a ripe melon
MISMOSA FLOWER: sweet floral notes
MUSTARD SEEDS: sharp, tangy mustard flavor with a little bite of spice
OLIVE TREE / LEAF: light tasting
PEAR: crisp, semi sweet taste
PINE: earthy, crisp, fresh
PINEAPPLE: very sweet, juicy and tropical
PINE NUTS: mildly sweet, nutty flavor with a hint of pine
SEA SPRAY: slightly salty, bright
SEAWEED: a tangy savory & salty taste
TOMATO: tomato or like the leaf of a tomato
OLIVE TREE FLOWERS: Subtle feathery notes of tiny flowers
DRIED GRASS: Hints of dried grass
WHITE PEPPER: bright, warm peppery spice
WHITE TEA: gentile, and crisp tea, with a slightly floral taste

THE PALATE

When tasting an olive oil, the steps focus our attention on a specific positive attribute of the oil. After assessing the aroma of the fruit by inhaling from a glass, when the oil is in our mouth, we further assess the retro-nasal aroma and determine the amount of bitterness on our tongues. Finally, we determine the intensity of the pungency of the oil in our throats when we swallow it.

Here are a series of definitions we use to further classify oils in the palate flavour profile. We feel it is important to contextualise the palate by suggesting food pairings and oil use to further help you select the perfect oil for all your cooking preferences. As a general rule, you will find that our recommendations stem from the finish in terms of sweet, balanced and intense:

• Mild olive oils:
  These tend to be buttery, mellow, delicate and light; these pair well with light or delicate dishes such as fish, soups, vegetables, pesto, eggs and potatoes.
• Balanced olive oils :
  Slightly more robust, they generally have a more herbaceous and complex flavour profile. These oils have a peppery finish and are excellent with steak, bruschetta, tomato sauces, pasta and any dish where you want to cut through and brighten up the flavours already present.
• Powerful olive oils:
  Robust oils, made from olives picked when they are mostly green, tend to have a more assertive, peppery flavour, usually with notes of green vine tomatoes, green tomato leaf and green apple skin.
  More savoury and robust dishes with red meat and tomato-based sauces, as well as a hearty stew, even steamed vegetables and salads, can be better with these fruitier, more flavourful oils.

Palate terms:

BITTER: considered a positive attribute as it indicates fresh olives

BUTTER: smooth and creamy mouth feel

FRESH: good aroma, fruity, not oxidised

HARMONY: balance between the characteristics of the oil without any one dominating the others

PEPPER: a tingling sensation in the throat, which can force a cough

ROUND: a balanced and nourishing sensation of harmonious flavours

SPICY: aroma/flavour of seasonings such as cinnamon, allspice