Did you know there’s an independent and scientific way to assess the quality of olive oil? We’re talking about organoleptic testing of olive oil. This process plays a crucial role in classifying olive oil and guaranteeing the highest quality for you as the end user!
What is organoleptic testing of olive oil?
Organoleptic testing of olive oil means that independent panels of olive oil sommeliers evaluate olive oil based on taste. This sensory analysis is designed to detect both positive characteristics (attributes) and any negative characteristics (defects) in the oil. Completely quantifiable and 100% independent 🙂
Fun fact: trained tasting experts can do this too. They also test organoleptically, using their sense of smell, taste and mouthfeel. Over the years, our founder Floris has developed such a refined palate that he can tell attributes and defects apart!
The process of organoleptic evaluation
With an independent panel of sommeliers, it’s simple. We supply a sample of our olive oil. These certified tasting experts then taste it. You then receive the taste analysis, in which 25 different flavours, such as nuts, tomato and artichoke, can be identified. This of course all depends on where the olive tree grows, when and how the olives are harvested, how they are pressed and so on. There are 3 main parameters: fruitiness, bitterness and the peppery sensation in the throat. The higher the values on these taste parameters, the better the olive oil.
In an organoleptic test by a tasting expert (often there are several, by the way), the olive oil is tasted ‘blind’. Care is taken that the conditions, such as the type of glass and the temperature, are always the same. The experts then smell and taste the oil and evaluate it on both positive and negative characteristics. That’s right: once again fruitiness, bitterness and the peppery sensation in the throat. Finally, an indication is given of the quality and freshness of the olive oil.
Positive and negative attributes
A high-quality extra virgin olive oil can contain a range of positive flavours and aromas, from green apple and freshly cut grass to nuts and artichoke. This complexity adds to the versatility and culinary use of the oil. On the other hand, defects such as a rancid or metallic taste can point to oxidation or improper storage, which negatively affects the quality and taste.
Why organoleptic testing?
Well, many brands stick to an analysis based on the acidity of olive oil. But that alone isn’t complete (enough). Look: an olive oil may be called extra virgin when its acidity is below 0.8 percent. However, that says nothing about how the olive oil actually tastes. And that’s of course what it’s all about!
That’s why organoleptic testing of olive oil is so great. It combines scientific methods with the human senses to get a complete picture of the olive oil, which ultimately helps guarantee an authentic, high-quality product for the consumer.
The best olive oil?
In an interview with our founder Floris, he explains what makes the best olive oil. Of the different types of olive oil, an organic olive oil that is an extra virgin olive oil is normally of the highest quality. Now you know what to look for, so go and buy that 5 litre olive oil tin!
