Reial Cercle Artístic. Oil tasting
- 18 November 2015
- Reial Cercle Artístic de Barcelona
Tasting of virgin olive oils from Catalonia
Francisco Sensat (Cofradía de la Mare de Déu de l’Olivera) and Mª Àngels Calvo (head of the official tasting panel of virgin olive oils from Catalonia)
Sensory analyses are routine operations of well-established validity in the description and evaluation of the organoleptic characteristics of food products, where they are typically used to monitor processes and results. In virgin olive oil, sensory analysis is fundamental and commercially decisive.
For oil tastings, the optimal working hours are in the morning, ideally between 10 and 12 o’clock.
Some specific terms in the oil-tasting vocabulary include the negatives musty / lees, mould / moisture, winey / vinegary and acid/sour and the positives fruity, bitter and spicy.
- Información: aroma, color