Introduction to Olive Oil Sensory Assessment

Presented by the Olive Oil Time Education Lab

If you are a producer, a buyer, or simply a consumer interested in this product, you will surely have your reasons for loving olive oil. In fact, over the last 25 years, there has been significant growth associated with this product.

At its core, there are two main reasons why the world loves this fat so much: its health benefits and how wonderful it tastes. But olive oil is not the same as extra virgin olive oil—and that's the whole point behind olive oil sensory assessment.

Why Sensory Assessment Matters

In this video, we are going to explore:

• What "extra virgin olive oil" really means
• Why it is important to learn how to taste olive oil
• How to taste it properly
• How to recognize the negative and positive characteristics of an olive oil

Have you ever wondered if the oil you are buying is really extra virgin? This is the question that thousands of people are asking themselves right now in front of the supermarket shelf. Many times, the answer is no.

As you may know, olive oil is one of the three most adulterated and fraudulent food businesses in the industry. And this is only because just a few people understand the nature of this product.

Understanding Olive Oil

Olive oil is not a condiment, not a commodity, and for sure, it's not just a fat.

Domaine de Cugis extra virgin olive oil is the natural, pure, and amazing juice of the olives—with no chemical or heat additions of any kind. It’s a true miracle of nature.

A recent study by the North American Olive Oil Association showed that one of every three Americans don’t know—or are not sure—that olive oil comes from the olive. When it comes to understanding what "extra virgin" means, the situation is much worse. And this is everywhere, not only in the USA.

What Makes Extra Virgin So Special?

Olive oil is the fat with the best composition of fatty acids. It has higher levels of monounsaturated fats and a very low amount of saturated fat. But the true superpower of olive oil lies in its phenols.

If the cultivation, harvest, extraction, and storage process is handled correctly, we can preserve these phenols. Plus, we get all those volatile compounds that give the oil its pleasant fruitiness.

According to the International Olive Oil Council

Virgin olive oils are obtained exclusively from the olive fruit through mechanical means, with no additives.

If the fruit is carefully harvested only a few hours before extraction and the entire process is smooth, you can achieve the best quality: extra virgin olive oil.

When there are problems like lack of cleanliness or delays, the resulting oils are classified as virgin or lampante.

The word lampante comes from “lamp” because in ancient civilizations, these oils were used to burn lamps. In terms of quality, it lags far behind, needing refining to make it edible.

Chemical and Organoleptic Tests

To be labeled extra virgin, an oil must pass strict chemical and organoleptic (sensory) tests.

Chemical Parameters

• Free Acidity

Olive oil is made up of fatty acid chains, which break when the fruit suffers damage, fungi, or fermentation during harvest. Free acidity measures the percentage of fatty acids in a free state and reflects the condition of the fruit at extraction.Foran oil to be extra virgin, its free acidity must be under 0.8%.

• Peroxide Value

This measures oxidation, which begins the moment the fruit is picked. For extra virgin olive oil, it must not exceed a value of 20.

These two parameters can only be analyzed in a laboratory. Human senses can’t detect them.

But our senses can detect small compounds responsible for aroma and flavor—even in tiny amounts. These are undetectable by chemical tests.

Organoleptic Evaluation

A certified tasting panel evaluates:

• Fruitiness (must be above 0)
• Absence of defects (must be zero)

So extra virgin olive oil is the only product in the world that requires both chemical and sensory evaluations before being labeled as such.

Why Learning to Taste Matters

Learning how to taste helps you:

• Confirm you're getting the real thing
• Understand and enjoy the diversity of olive oil flavors
• Select the right oil for different recipes
• Improve production if you’re a producer
• Develop new blends for different markets

We taste not just to classify, but to fully appreciate this gift of nature.

The Tasting Process

Tasting Glass

This is one of the official blue glasses used for tasting. The blue color hides the oil’s actual color so we don’t associate green with freshness.

Environment

Choose a:

• Quiet, bright room
• Place with no strong smells
• Environment free of perfumes, soaps, coffee, smoke, or spicy food

Keep glasses clean and bottles sealed until use. Store oils away from light and heat.

Steps to Taste

1. Pour ~15 ml of oil into the glass.
2. Cover the glass with your other hand to retain aromas.
3. Warm the oil to ~28°C using your hands.
4. Swirl gently to coat the walls.
5. Smell immediately—this is your first impression.

You should detect fruitiness—fresh olive, grass, herbs, tomato, apple, banana, almond, etc.

Avoid defects like vinegar, acetone, wax, cheese, salami, etc.

Sip and Evaluate

Take a small sip and:

• Distribute it throughout your mouth
• Gently aspirate air to release aromas
• Detect bitterness (sides of the tongue) and pungency (after swallowing)

These indicate the presence of polyphenols—powerful antioxidants and anti-inflammatory agents found only in extra virgin olive oil.

After the Tasting

Determine if the oil meets extra virgin standards. Explore its unique characteristics. In official tastings, notes are recorded on a tasting sheet. A panel leader compiles the data to classify the oil.

There are also tastings for:

• Competitions (evaluating harmony, complexity, etc.)
• Descriptive profiling
• Evolution over time

Final Thoughts

There are many reasons to taste olive oil. The most important one?Just start.

Then, keep practicing. Try oils from different cultivars, harvest times, and origins. Visit producers. Build your sensory library of aromas and flavors. That’s how we become better tasters.

Blog Sources: https://domainedecugis.wordpress.com/2025/04/22/introduction-to-olive-oil-sensory-assessment/

Why Choosing Authentic Olive Oil Matters: A Guide to Real Quality

When it comes to cooking oils, few offer the taste, versatility, and health benefits of olive oil. Whether you're drizzling it over a fresh salad, using it to sauté vegetables, or incorporating it into dressings and marinades, olive oil has earned its place as a kitchen essential. But with so many brands and varieties on the market, how can you be sure you're getting the real deal?

The olive oil industry has been under scrutiny for years due to widespread mislabeling. Products claiming to be "extra virgin" are often anything but. To truly reap the health benefits and flavor of olive oil, it's essential to know what to look for—and what to avoid.

The Importance of Quality in Olive Oil

Not all olive oils are created equal. The highest grade, extra virgin, is made from the first pressing of olives and is cold-extracted without the use of chemicals or excessive heat. This process preserves the oil's natural antioxidants, polyphenols, and rich flavor. However, many products on the shelf do not meet these standards, despite being labeled otherwise.

Poor-quality olive oils can be diluted with cheaper oils or refined using heat and chemicals, stripping away beneficial compounds and altering the taste. This is not only misleading but also robs you of the health benefits that come with using authentic olive oil.

How to Identify Real Extra Virgin Olive Oil

Spotting real extra virgin olive oil takes a little know-how, but once you learn the signs, it becomes easier to make informed decisions:

• Harvest Date:

Always check the label for a harvest date. Fresher is better—olive oil begins to degrade over time.

• Dark Glass Bottle:

Exposure to light can deteriorate olive oil quality. Look for oils packaged in dark glass or tins.

• Origin Transparency:

Genuine products will clearly list the country of origin and sometimes even the specific farm or region.

• Certification Seals:

Certifications from organizations such as the IOC (International Olive Council) or local regulatory bodies can be a sign of authenticity.

Health Benefits of Real Olive Oil

Using real olive oil by Domaine de Cugis in your daily diet can offer numerous health benefits. Rich in monounsaturated fats and antioxidants, it helps reduce inflammation, supports heart health, and may even protect against chronic conditions like type 2 diabetes and certain cancers. Furthermore, studies show that people who regularly consume high-quality olive oil as part of a balanced diet experience improved cognitive function and lower levels of bad cholesterol.

For these reasons, nutritionists and chefs alike often recommend incorporating olive oil into meals—not just for its health benefits, but also for the depth of flavor it adds.

Cooking with Confidence

One of the biggest myths about olive oil is that it shouldn't be used for cooking. While it's true that heating can reduce some of its antioxidant content, real extra virgin olive oil still retains many of its beneficial compounds even when heated. It has a smoke point of around 375°F (190°C), making it suitable for most everyday cooking methods, including roasting, sautéing, and even light frying.

Incorporating it into your cooking routine doesn't just make your meals healthier—it elevates their taste. The robust, fruity, or peppery notes that come from authentic olive oil can complement a wide range of dishes.

Why Price Isn’t Everything

It might be tempting to grab the cheapest bottle on the shelf, but price often reflects quality when it comes to olive oil. While you don’t have to buy the most expensive option, investing in a mid-range bottle with proper certifications and origin labeling usually means better quality and authenticity. Remember, a little goes a long way with olive oil. You don’t need to use a lot to enjoy its benefits, so one good bottle can last quite a while.

Frequently Asked Questions (FAQ)

Q: What’s the difference between regular olive oil and extra virgin olive oil?

A: Extra virgin olive oil is made from the first cold-pressing of fresh olives and contains no chemicals or heat processing. Regular olive oil, often labeled simply as “pure” or “light,” has usually been refined and lacks the rich nutrients and flavor of extra virgin oil.

Q: How can I test olive oil at home to see if it’s real?

A: While home tests aren’t always conclusive, you can refrigerate your olive oil to see if it solidifies—this may indicate higher monounsaturated fat content. However, the most reliable way is to check the label for harvest date, origin, and certifications.

Q: Does olive oil expire?

A: Yes, olive oil has a shelf life. Even real extra virgin olive oil should ideally be consumed within 18 to 24 months from the harvest date. Once opened, it’s best used within 6 months.

Q: Can I cook with extra virgin olive oil?

A: Absolutely! While some antioxidants may be lost with high heat, real olive oil remains stable and nutritious for most cooking methods, especially at moderate temperatures.

Choosing quality over convenience is key when it comes to olive oil. By learning to identify authentic products and understanding how to use them, you not only enhance your meals but also support your long-term health. Make the switch to the real thing—you’ll taste and feel the difference.

Discover the Best Extra Virgin Olive Oil for Your Cooking Needs

When it comes to enhancing the flavor of your dishes, the quality of the ingredients you use can make all the difference. Olive oil, in particular, is a staple in many kitchens around the world, praised not only for its rich, robust flavor but also for its numerous health benefits. Among the different types of olive oils available, best extra virgin olive oil stands out as the top choice for culinary enthusiasts. But what makes extra virgin olive oil so special, and why is it considered the best?

What is Extra Virgin Olive Oil?

Extra virgin olive oil (EVOO) is the highest grade of olive oil, and it is made from the first cold-pressing of olives, ensuring that no heat or chemicals are used during the extraction process. This preserves the natural flavors and nutrients that olives have to offer. The result is a premium product that not only tastes better but is also packed with healthy fats and antioxidants, making it an excellent addition to your daily diet.

Health Benefits of Extra Virgin Olive Oil

The health benefits of DOMAINE DE CUGIS - best extra virgin olive oil are well-documented and widely recognized. EVOO is known for its high content of monounsaturated fats, which are heart-healthy and help reduce inflammation in the body. It is also rich in antioxidants like vitamin E and polyphenols, which have anti-inflammatory and anti-aging properties. Regular consumption of high-quality olive oil can help protect against chronic diseases such as cardiovascular disease, type 2 diabetes, and even certain cancers.

Moreover, premium olive oil has been linked to improved digestion, enhanced brain function, and better skin health due to its anti-inflammatory effects. It also promotes weight loss by increasing feelings of fullness and reducing appetite, which makes it an excellent choice for anyone looking to maintain a healthy weight.

Choosing the Best Extra Virgin Olive Oil

Not all olive oils are created equal, and when you are shopping for the best extra virgin olive oil, it's essential to know what to look for. First, always check the label to ensure the oil is 100% extra virgin olive oil, as many oils on the market may contain a blend of lower-quality oils. Look for certifications from recognized authorities to ensure the oil is of the highest quality.

The color and aroma of the oil are also good indicators of its quality. Premium olive oils typically have a deep, greenish-golden hue and a fresh, fruity aroma. When tasting it, high-quality EVOO should have a rich, complex flavor with a slight bitterness and peppery finish. This bitterness comes from the natural antioxidants in the oil, which are beneficial to your health.

Another factor to consider is the country of origin. Olive oils from regions known for their olive cultivation, such as Spain, Italy, and Greece, are typically more reliable in terms of quality. It’s also important to check the harvest date; fresh olive oil is always better than older oils, as it loses flavor and health benefits over time.

How to Use Extra Virgin Olive Oil in Your Cooking

The versatility of best extra virgin olive oil makes it an essential ingredient in a variety of dishes. Whether you’re using it for sautéing vegetables, drizzling over salads, or adding it to pasta sauces, the options are endless. It can even be used in baking, where it adds a rich flavor to breads and cakes.

For salad dressings, simply combine premium olive oil with vinegar or lemon juice, salt, and pepper. The oil will act as the perfect base for creating a smooth, velvety dressing that enhances the flavors of your greens.

If you’re grilling or roasting meats, EVOO can be used to coat the meat, keeping it moist and flavorful. Its high smoke point (around 375-420°F) makes it suitable for high-heat cooking as well, unlike other oils that may degrade at higher temperatures.

Frequently Asked Questions

Q1: What makes extra virgin olive oil different from regular olive oil?

A1: Extra virgin olive oil is the highest quality olive oil available. It is made from the first cold pressing of olives without the use of heat or chemicals, preserving its natural flavors and nutrients. Regular olive oil, on the other hand, is often refined and may have a milder taste with fewer health benefits.

Q2: Can I cook with the best extra virgin olive oil?

A2: Yes, extra virgin olive oil is ideal for cooking, as it has a high smoke point and retains its flavor at medium-high heat. However, it’s best to avoid using it for deep frying, as extreme heat can degrade the oil’s taste and health properties.

Q3: How can I tell if my olive oil is of good quality?

A3: Look for a dark glass bottle, as light can degrade the oil. Check the harvest date on the label to ensure it is fresh, and taste the oil to see if it has a rich, slightly bitter flavor. A high-quality oil should also have a fresh, fruity aroma.

Q4: Can I use extra virgin olive oil in baking?

A4: Absolutely! Extra virgin olive oil can be used in baking recipes to replace butter or other oils, giving your baked goods a moist texture and a subtle, earthy flavor.

Conclusion

Incorporating best extra virgin olive oil into your daily meals not only enhances the flavor of your dishes but also provides numerous health benefits. By choosing a high-quality, premium olive oil, you are making a smart investment in your health and your culinary endeavors. Whether you use it in cooking, baking, or as a dressing, extra virgin olive oil is a versatile ingredient that will elevate your dishes to the next level. So next time you’re shopping for olive oil, be sure to choose the best to enjoy both its flavor and its wellness benefits.