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Grading and Tasting Olive Oil - Printable Version

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Grading and Tasting Olive Oil - cramerjohn004 - 07-15-2019

REFINED OLIVE OIL is obtained from virgin olive oils, generally Lampante, by refining methods that do not alter the initial glyceride structure of the oil.


OLIVE OIL is a specific foodstuff term for a blend of refined olive oil and virgin olive oil fit for consumption as is.

When you buy olive oil, consider how you'll use it, how it will enhance your cooking style. For dipping and drizzling or if you have a fantastic salad, pasta, red meat or some grilled vegetables probably you'll need a full bodied and big flavored oil and you could choose to have a hint of olive with a background flavor of tomato (typical with oils produced in Sicily) or artichoke (Tuscany and central regions of Italy).

Try the oil on different food and determine if it enhances your food or if it is too overpowering on a delicate fish for example. Another oil might be better if drizzled on your pasta or fantastic with some hot bread...choose the right oil as you would choose Turkish Olive Oil the right fine wine! An official extra virgin olive oil tasting is performed after the chemical test to determine if the oil meets the standards. The tasters must follow rules of conduct that have been established by the IOOC. Our experience with not food professionals taught us that anyone can learn to taste well. You can replicate at home the same procedure professional olive oil tasters follow to judge olive oil.