Give any child in the world a ball for the first time and surely the first thing they will do is give it a kick, bringing a smile to their face.
It’s the little things in life that come naturally.
It’s the same way being a big fan of olive oil and being able to talk about it all day.
Writing and writing articles and sharing useful information about the uses of Olive Oil in the same way people around me have used it for centuries.
The world is new and ever changing. Global consumers are entitled to know how they can use this wonderful product.
In the same way that if you give a child a ball and he kicks it, if you give someone a small taste of olive oil, they will enjoy it.
The key is… It’s edible!
And here is where you can really enjoy it, and where we can share our olive oil experiences with one another.
That’s why certain protocols were established with the aim of achieving maximum enjoyment.
Table of Contents
Technical or Expert-Olive Oil Tasting
These protocols are objective Olive Oil tastings performed by specialized tasting teams.
I always sort Olive Oil tastings into two categories depending on their objective and the participants involved.
Firstly, there is a tasting category, called expert, or technical, which is performed by experts that are grouped into tasting teams with a set of well-known and established rules. The main objective is to define and describe Olive Oils by detecting positive and negative attributes.
These tasting teams are crucial to the olive oil world at the moment. They are critical in order to properly sort differently produced Olive Oils into each regulated category.
This is a very important point which affects many commercial interests.
However, the real value of expert-tasting and tasting teams is to give a perfect guideline for enjoying the real pleasure of tasting Olive Oil with all our senses and with our whole soul, especially to beginners or those who lack experience in tasting.
If you want to learn more about this kind of Olive Oil tasting, the White Book is the essential document for further learning: Manual de Cata y maridaje del Aceite de Oliva, de Marino Uceda, MariPaz Aguilera e Isabel Mazzuchelli.
Hedonist Olive Oil Tasting. The next pleasure level.
Anyone can taste good, bad, amazing, or outstanding Olive Oils.
It’s advisable to organize a set of guidelines as a teaching method in order to show potential problems that must be avoided as well as positive attributes that we need to look for.
In any case, I’m not in favor of the organization and methods of Hedonist Olive Oil tastings.
Pleasure in a Hedonic sense involves a philosophical doctrine based on pleasure seeking and the suppression of pain and anguish as the purpose of life.
After that, If I want to be an hedonist or a pleasure seeker, I will not taste bad Olive Oil willingly.
That’s why it is vital for me that the tasting teams work, or work from any other organizations which review outstanding oils (for example: Salud & Deleite from Rosa Marchal).
They distinguish the excellent oils from those that are really good. If you are not a trained expert, this is very hard to find.
This difference is critical when you live on the other side of the world with respect to the oils you are going to try. If you’re in Singapore and are going to run an hedonist olive oil tasting, I would trust in the oils that have gotten extraordinary scores in expert tasting panels.
They have done all the work for us, and we only need to focus on one thing: enjoying the taste.
And everybody knows how to do that.
Organization of Hedonist Olive Oil Tasting .
Once we have chosen the oils to be tasted, we must make some preparations:
- Recipients to be used must show the color and be able to maintain the aromas .They must have enough of an opening to be able smell the oil’s aromas without an issue.
- Items we use to clean our mouth between tasting and tasting pieces of green apple, water, etc.
- Prepare any samples to compare what we tested, ie, tomatoes, bananas, artichokes, fresh cut grass, etc.
Once we have organized all of these criteria, we will go through three phases within the hedonistic olive oil tasting:
1 Visual Phase
In this stage, we appreciate the color of the oil, the speed in which it surrounds the cup we pour it into, the ability to adhere to the glass and not fall to the bottom.
This is related to the smoothness of oil as it is moving around the cup, and whether oil remains on the walls of the cup or returns quickly to the bottom of the container.
2 Nose Phase
Here, we hold the container with one hand, trying to cover the maximum possible surface area with the intention of giving the glass warmth, while with the other hand we cover the top of the cup, so that nothing escapes our senses…
By giving heat to the container, the minor components start being volatilized and agitated, and this creates a galaxy of sensations within the oil (which is a living and breathing entity).
In my case, I take several deep breaths and try to identify the basic smells that I have learned as a child.
Sometimes you discover something that does not appear typified in any manual, but that’s why we are talking about Hedonist Olive Oil Tasting: The really important thing is to enjoy, and if there is a flash that takes you to some positive olfactory memory of your life, congratulations.
In any Olive Oil tasting book or manual, you can find the full range of attributes and their rankings, but this is not the purpose of this article.
Even so if you need to contact me and I will write about this.
3 Palate Phase.
You must take a small sip of oil and leave it in the middle of the mouth.
Then open both ends of your mouth leaving the lips tip closed and let air passes by these two sides.
After mixing the oil with air, keep it in your mouth tasting it, passing it from side to side of the mouth.
Finally, I eat it.
At this stage, the attributes that are valued are the texture and flavor of the oil, even the way it leaves your mouth and passes down your throat, how long it takes, etc. This is called the aftertaste
Your own Hedonist Olive Oil tasting
So far, these are only small patterns that may vary from place to place.
Everyone can invent a tasting pattern! Whether you mix this tasting with food, or if you use several varieties of Olive Oil, there are many ways to taste.
The point point is that more and more these days, the culture of extra virgin olive oil tasting is spreading around the world, into many appetizers in fancy restaurants or open tastings.
These experiences can lead you to discover a new dimension of taste, even if you typically use the product in your day to day living.
Even if you have strong roots in the olive oil world,
Or even if it’s the first time you have heard about Hedonistic Olive Oil Tasting,
I don’t mind, and neither should you. It’s the journey, not the destination.
In any case:
Did you think to taste a top quality Olive Oil in this way?
Would you be able to follow these steps with a small group of friends and enjoy it as a sort of ritualistic appetizer at your next celebration dinner?
Are you now able to discover new scents and flavors within a world that have not fully appreciated until now?
If you’re thinking at least some of this, CONGRATULATIONS!
Welcome to the future.
Live Long and Prosper ( Dr. Spook)
Be olive oil my friend
Thanks a lot to Mª del Mar Manrique.