The qualities of a good olive oil
The quality of olive oil depends on several factors, but the most important are the olive tree itself and the harvesting of healthy fruit that has not been stung by the olive fruit fly. Soil characteristics, geographical and climatic conditions, and the degree of ripeness of the olives all contribute to variations in the taste of olive oil from one harvest to the next. The quality classification of olive oil is based on its oleic acidity level. According to the International Olive Council, an acidity level below 0.8% classifies olive oil as extra virgin, providing impeccable aromas and flavors.
When the oleic acid content is between 0.8% and 2%, the olive oil is classified as "virgin". This type of oil is also very good for consumption, but its aromas and flavors may have organoleptic defects. A good olive oil has the following characteristics when tasted. Firstly, it is fruity, and its aromas remind us of the smell of fresh olives. It is not uncommon for the taste of certain fruits such as apple, citrus, or tomato to linger in the mouth during tasting.
Then, olive oil also offers a soft sensation, sometimes accompanied by aromas of green or dry almond. Olive oil is a tactile sensation that is one of the characteristics of oils obtained from olives during their ripening phase. To get the best out of an olive oil, we recommend tasting it according to the rules of the art by serving 15 ml in a blue crystal glass with narrow edges to retain the different aromas.
