Olive Oil : The art of Olive Oil Tasting

michalis — Tue, 11 Jun 2024 14:26:16 +0000

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?

Fruity, Bitter, Pungent!

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!

Reminder : So next time you will taste an extra virgin olive oil remember Fruity, Bitter, Pungent!

☀️ Summer & Olive Oil: A Love Story with Some… Heat Issues

Thalia Papadopoulou — Fri, 01 Aug 2025 18:30:12 +0000

A 3-minute summer read on olive oil care!

August is here, and every scent feels like summer

Summer smells like a lot of things. For some, it’s watermelon. For others, it’s sun-ripened tomatoes. But for my people … summer smells like olive oil.

Salads, tomatoes drizzled with oil, crusty bread with feta, oregano, and a generous pour of olive oil. The combinations are endless – and if you haven’t tried a few drops of olive oil on your ice cream yet… please be my guest. You’ll thank me later.

Summer tastes like olive oil, but… olive oil doesn’t love the summer

Here’s the paradox: while olive oil is a summer flavor icon, it’s not exactly a summer product.

Harvesting starts in September and finishes around February – the cooler months of the year. And that’s not by chance: high temperatures are among olive oil’s greatest enemies.

If you’ve ever noticed the phrase “cold-extracted” or “cold-pressed” on a bottle, it means that both the olives and the oil were handled at temperatures below 27°C throughout the production process – preserving their aromas and nutritional value.

So yes, the cooler the environment, the fresher and more aromatic your olive oil will stay.

Let’s Not Melt the Olive Oil Too

When olive oil is exposed to high temperatures or direct light, the process of oxidation speeds up dramatically. In plain terms: it goes rancid.

What happens then? It loses its delicate aromas, takes on a flat or unpleasant taste, and may start smelling like candle wax, old paint, or that oil your grandmother used in the icon lamp.

And yes, I know what you’re thinking:
“But in every taverna in Greece, there’s a bottle of oil sitting on the table next to the vinegar. We love that – we can pour as much as we want!”

Sure – but from a quality standpoint, it’s a big no. Olive oil shouldn’t be left out in the heat or in direct sunlight for hours. And definitely not in a clear glass bottle baking under the summer sun.

How to Store Your Olive Oil Properly in the Summer

Keep it in a cool, dark place – a cupboard away from the oven and out of direct sunlight.
Avoid storing it under the sink – it may not be hot, but the humidity can still harm the oil.
Always opt for this season’s harvest. Last year’s oil has already survived one summer – it doesn’t need to suffer through another.
Smaller bottles = fresher oil. Once opened, oil begins to oxidize from exposure to air – the sooner you use it, the better.

And when it comes to the dining table?

If you’re leaving a bottle out for serving, make sure it stays in a shady spot, and always return it to the cupboard after the meal.

Can I Put It in the Fridge?

Absolutely.

The International Olive Council confirms: there’s no problem storing your olive oil in the fridge – even if it solidifies a little. In fact, in very warm homes, refrigeration might be your best option.

So… feel free. Your oil won’t hold a grudge.

So, what’s the takeaway?

Olive oil is a winter treasure that we’re lucky enough to enjoy all year round.

But during the summer, it just needs a bit of extra love to keep giving us its full aroma and freshness.

Now that we’ve covered that…
what dish are you drizzling it on today?

Olive Oil – Taste Earth