Olive oil, the undisputed star of Mediterranean cuisine and an integral part of Greek culture, is more than just an ingredient. It's a cultural cornerstone, a staple in every meal, and a substance deeply ingrained in our daily lives.
In Mediterranean countries, families have long cherished the tradition of harvesting olives and many of us have grown up surrounded by olive groves, learning about the process of olive oil production from our families.
In Greece, the olive harvest is more than just a seasonal event; it’s a cultural celebration. Most Greeks have personal connections to olive oil production, whether through family, friends, or their own experiences. This deep-rooted relationship is reflected in our cuisine, where olive oil is a staple ingredient. As the world’s largest per capita consumer of olive oil, consuming an average of 12 kg per person annually. This high consumption rate is a testament to the exceptional quality and taste of Greek olive oil, which has been cherished for generations
But do we really know this product that we consume so passionately? Do we understand the criteria for evaluating it, and do we realize that tasting is essential to distinguishing its qualities?
And yet, tasting olive oil is an essential part of quality control. After all, you can’t eat something without tasting it 😝! But tasting olive oil is not just a matter of preference; it’s also a legal requirement for classifying its quality (extra virgin, virgin, lampante).
So, what should we expect to feel when tasting an extra virgin olive oil?
The hallmark of a quality olive oil is its fruity aroma! An extra virgin olive oil will always offer a fresh, fruity intensity on the nose, reminiscent of nature’s scents. Often, this aroma is a complex bouquet, ranging from green notes (freshly cut grass, artichoke, and tomato leaves) to more ripe notes (banana, walnut, and spices).
The next desirable characteristic is its bitterness. Olive oil should ideally have only one taste, and that’s Bitter! Yes, you heard it right, we want our olive oil to be bitter! Because bitterness is due to polyphenols – oleuropein -, which are antioxidants, and as highly beneficial compounds, they increase the nutritional value of olive oil. So, the bitter, the better!
The final characteristic of a high-quality olive oil is the Pungency! A slight spicy or peppery sensation at the back of the throat. This sensation, caused by the antioxidant oleocanthal, is a sign of a truly exceptional product. Although it might cause a mild cough due to irritation of the esophagus, it’s a testament to the olive oil’s potency and its numerous health benefits.
This spicy sensation, combined with a great fruity aroma and bitter notes, creates a complex and satisfying taste experience that is unique to high-quality olive oils!
