When tasting an olive oil, particularly an Extra Virgin Olive Oil, there are many different positive and negative attributes that can be associated with the oil. The International Olive Oil Council did an organoleptic assessment of Olive Oil and came up with several attributes:
Common Negative Attributes:
-Fusty: Characterisitc flavor of oil obtained from olives stored in piles, which have undergone an advanced stage of anaerobic fermentation.
-Musty: Characteristic moldy flavor of oils obtained from fruit in which large numbers of fungi and yeast have developed as a result of its being stored in humid conditions for several days
-Muddy sediment: Characteristic flavor of oil that has been left in contact with the sediment in tanks and vats
-Winery- Vinegary: Characteristic flavor of certain oils reminiscent of wine or vinegar. This flavor is mainly due to aerobic fermentation in the olives leading to the formation of acetic acid, ethyl acetate and ethanol.
-Rancid: Flavor of oils, which have undergone a process of oxidation.
-Heated or Burnt: Characteristic flavor of oils caused by excessive and/or prolonged heating during processing
-Hay/Wood: Characteristic flavor of certain oil produced from olives that have dried out
-Rough: Thick/pasty mouth-feel sensation produced by certain oils
-Greasy: Flavor of oil reminiscent of that of diesel oil, grease, or mineral oil
-Vegetable Water: Flavor acquired by the oil as a result of prolonged contact with vegetable water
-Brine: Flavor of oil extracted from olives that have been preserved in brine
-Esparto: Characteristic flavor of oil obtained from olives pressed in new esparto mats, green or dried
-Earthy: Flavor of oil obtained from olives, which have been collected with earth or mud on them and not washed
-Grubby: Flavor of oil obtained from olives, which have been collected with earth or mud on them and not washed
-Cucumber: Flavor produced when oil is hermetically packed for too long, particularly in tin containers, which is attributed to the formation of 2-6 nonadienal.
-Metallic: Flavor that is reminiscent of metals. It is characteristic of oil, which has been in prolonged contact with metallic surfaces during crushing, mixing, pressing or storage.
Common Positive Attributes:
-Fruity: Set of the olfactory sensations characteristic of the oil, which depends on the variety and comes from sound, fresh olives, either ripe or unripe. It is perceived directly or through the back of the nose.
-Bitter: Characteristic taste of oil obtained from unripe olives. Perceived on the back of the tongue.
-Pungent: “Piquant” or biting tactile sensation characteristic of certain olive varieties or oil produced form unripe olives. Perceived in the throat.
Photo credit: UC Davis
Each year, the olive harvesting season ranges from mid November to late December. The producer chooses their harvest date depending on the olive varieties they are growing, and the flavor and the amount of oil desired.
Early harvest olive oils tend to be fairly green in color, causing bitterness in the oil. The bitterness in the [...]
In 1956, a devastating freeze swept the Provence region, killing many of the olive trees planted throughout the area. With the high cost of producing olive oil, many farmers decided to plant a more profitable plant, grape vines to be used for making wine. France, to this day, is not a major producer of olive [...]
Olive trees have been considered sacred in Italy for many years. “Olive oil, or ‘Liquid Gold’, as Homer (the great poet) so rightly named it, has been used throughout history in cooking, skin care and as a medicine. It has been considered a divine ‘gift’ from the Gods and nature by many cultures throughout history… [...]
The wide variety of microclimates throughout Spain allows for the country to produce an extensive range of olive oils. “For example, the Picual variety of olive, characteristic of the mountainous regions of Granada, produces oils with body, sweet with a light bitter flavor, while the Hojiblanca variety of olives from Málaga produces sweeter oils, with [...]
Types of Olive Oil
There are several different types and categorizations of olive oils that are widely accepted:
-Extra virgin olive oils
-Virgin olive oils
-Refined olive oils
-Olive oils
-Olive pomace oils
The premium olive oils within these categories are the virgin olive oils. These oils consist of oil obtained only from crushed olives using mechanical/physical means “which do not alter [...]
In 2002 the Gleasons planted 175 olive saplings purchased from Da Vero on the hillside above Summer Hill Vineyards. Four Tuscan varietals in a specific proportionate combination were purchased. Per Da Vero’s suggestions, as they make prize winning olive oil, the Gleasons planted an orchard comprising of 50% Leccino, 25%Frantoio,15% Maurino and 10% Pendolino.
Their first [...]
There are hundreds of varieties of olive trees all over the world, some new and some which can be over a thousand years old. These olive trees can be nearly identical with slight variations, while others may be completely different, producing different-sized fruit with different flavors. Not only do varietals look physically different, but the [...]
This extra virgin olive oil comes from an historic property located in a remote area on the eastern slopes of the Napa Valley. In 1992, Bonnie Storm armed with a dream of producing great olive oil, purchased this 130-year-old cattle and dairy ranch. This area, known as Pope [...]
Harris Ranch Napa Valley’s handcrafted olive oil, wildflower honey, and Cabernet Sauvignon grapes all stem from the rich terroir that has nourished wild blackberries, wild mushrooms, walnut trees, and fig trees for over a century. Gingy and Jody worked diligently to rekindle a dormant grove of old Mission olive trees thought [...]
Lila Jaeger, the founder of the company that produces Jaeger Family EVOO, was single-handedly responsible for its re-emergence in the early 1990’s. When Lila first discovered 100-year-old abandoned olive trees at her Rutherford Hill Winery in the Napa Valley, she set out to learn about olive oil production. With a pioneering spirit, she lovingly restored [...]
Marvin Martin’s passion for olive oil began in 1981, while attending the University of California at Davis. While at Davis, he worked as a chef at a grocery store called Corti brothers, which specialized in importing olive oil, and became intrigued by all of the oils he was working with. After graduating, Martin worked at [...]
Round Pond began importing and planting its carefully selected olive trees in 1998. Today, their olive orchards span 12 acres, for a total of 2,200 trees, some over 100 years old. These estate-grown olive trees produce rich and fragrant extra virgin olive oils. Offering an array of flavors, from the Tuscan-style [...]
Epstein Estate
Harvested from Manzanillo and Mission olives grown in the western hills of Napa, this olive oil is sensational. The early harvest and production of this olive oil makes it fruity, with a nice peppery finish.
Hornberger
This olives grown at the Hornberger Estate on West Zinfandel Lane are blended together to produce a mere [...]
