CÓMO saber si el ACEITE de oliva es VIRGEN EXTRA | Economía

EL PAÍS

25 Oct 201802:59

Summary

TLDRThe video script discusses the intricacies of olive oil tasting, emphasizing the importance of temperature and the absence of color vision for tasters. It highlights the assessment of fruity aromas and the crucial flavors of bitterness and pungency in determining the quality of extra virgin olive oil. The script also touches on the challenges of identifying the source of defects in oil that does not meet its category, whether it be the producer, transporter, or distributor.

Takeaways

👀 Tasters do not perceive color in olive oil tasting, focusing on the temperature and sensory experience.
🌡️ The optimal tasting temperature for olive oil is around 27 to 29 degrees Celsius, sometimes up to 31 degrees, to avoid detection by the tasters.
📋 Tasters use a tasting sheet to evaluate the oil's characteristics, including its fruity level and aroma.
🍇 The aroma of high-quality olive oil should be reminiscent of fresh olives, indicating a good fruity level.
🔢 The fruity level is rated on a scale, typically from 0 to 56 or 76, which helps in the classification of the oil.
👄 Tasters take a consistent amount of oil into their mouth to evaluate its taste and aftertaste.
👅 The mouthfeel of the oil is crucial, as it should be perceived under the tongue, on the tongue, and the upper part of the mouth.
😖 Bitterness and pungency are important flavors to assess in olive oil, and their levels contribute to the oil's classification.
🏅 Extra virgin olive oil is classified as such if it has a high fruity level, a pungency level above 0, and a defect level below 0.
⚠️ A slight defect in the oil can disqualify it from being classified as extra virgin, indicating a problem in the production or handling process.
🔍 Identifying the responsible party for a misclassified oil can be difficult, as it could be the producer, transporter, storage manager, or distributor.

Q & A

What is the purpose of having the tasters not see the color of the oil during the tasting process?
-The purpose is to ensure that the tasters' judgment is not influenced by the color of the oil, allowing them to focus solely on the sensory qualities of the oil.
What is the ideal temperature range for tasting olive oil?
-The ideal temperature range for tasting olive oil is approximately 27 to 29 degrees Celsius, which can go up to 21 degrees Celsius.
Why is it important for the tasters to have a structured tasting sheet?
-A structured tasting sheet helps tasters systematically evaluate the oil's characteristics, including fruitiness, bitterness, and spiciness, ensuring a consistent and objective assessment.
What does 'fruitado' refer to in the context of olive oil tasting?
-'Fruitado' refers to the fruitiness level of the olive oil, which is an important sensory attribute that contributes to the overall quality and flavor profile of the oil.
What is the significance of the aroma of fresh olives in evaluating olive oil?
-The aroma of fresh olives is a desirable characteristic in olive oil, indicating the oil's freshness and quality. It is a sensory cue that helps tasters assess the oil's authenticity and quality.
How does the amount of oil placed in the mouth by the taster affect the tasting process?
-The taster places a consistent amount of oil in their mouth to ensure a uniform evaluation. This allows them to perceive the oil's flavors and sensations equally across the tongue and under the tongue.
What are the two key flavors to look for when tasting olive oil?
-The two key flavors to look for when tasting olive oil are bitterness and spiciness, which are important indicators of the oil's quality and maturity.
What criteria must be met for an olive oil to be classified as extra virgin?
-For an olive oil to be classified as extra virgin, it must have a fruitiness level above 0.2 and a spiciness level above 0, with the defect level below 0.
What happens if an olive oil is found to have a slight defect during the tasting process?
-If a slight defect is detected, the oil may not pass the panel's evaluation. The responsibility for the defect could lie with the producer, transporter, storage manager, or distributor, and identifying the responsible party can be challenging.
Why is it difficult to determine who is responsible when an olive oil does not meet its category standards?
-It is difficult because the defect could have been introduced at various stages, such as during production, transportation, storage, or distribution, making it hard to pinpoint a single responsible party.
How does the physical and chemical evaluation of olive oil contribute to its classification?
-The physical and chemical evaluation helps identify any defects that may not be apparent through sensory analysis alone. If a defect is detected, it can affect the oil's classification and determine whether it can be labeled as extra virgin.

Outlines

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🍷 The Art of Olive Oil Tasting

This paragraph discusses the process of olive oil tasting, emphasizing the importance of temperature control and the absence of color vision in tasters. It explains the criteria for evaluating the fruitiness level of the oil, which is crucial for determining its quality. Tasters must also assess the oil's bitterness and pungency, which are key flavors in extra virgin olive oil. The paragraph outlines the standards for classifying an oil as extra virgin, highlighting the significance of detecting any defects that could disqualify it from this category.

Mindmap

Keywords

💡Tasting

Tasting, in the context of the video, refers to the sensory evaluation of olive oil by professional tasters. It is a crucial process to determine the quality and characteristics of the oil. The script mentions that tasters will not see the color of the oil, focusing solely on its taste and aroma. This is an essential part of the theme as it highlights the importance of sensory analysis in the olive oil industry.

💡Temperature

Temperature plays a significant role in the tasting process, as it can affect the perception of the oil's characteristics. The script specifies a range of approximately 27 to 29 degrees Celsius, which is the optimal temperature for tasting olive oil. This ensures that the tasters can accurately assess the oil's qualities without the influence of temperature variations.

💡Fruity

Fruity is a term used to describe one of the positive attributes of olive oil, indicating the presence of fresh and pleasant fruit flavors. The script mentions 'nivel de frutado' or 'fruity level' as a key criterion for classifying extra virgin olive oil. It is a fundamental concept in the video's theme, as it helps to differentiate the quality of olive oils.

💡Aroma

Aroma is a critical aspect of the tasting experience, as it contributes to the overall sensory profile of the olive oil. The script refers to the aroma of fresh olives, which is a desirable characteristic in high-quality oils. Aroma is a key concept in the video, as it is one of the sensory attributes that tasters evaluate.

💡Extra Virgin Olive Oil

Extra Virgin Olive Oil is the highest quality classification for olive oil, characterized by a specific set of sensory and chemical properties. The script discusses the criteria for classifying an oil as extra virgin, such as the levels of fruitiness, bitterness, and pungency. This is central to the video's theme, as it explains the standards that must be met for an oil to be considered extra virgin.

💡Bitterness

Bitterness is one of the key flavors in olive oil that tasters evaluate. The script mentions that bitterness, along with pungency, is an important characteristic to classify an oil as extra virgin. It is a significant concept in the video, as it helps to define the sensory profile of the oil.

💡Pungency

Pungency refers to the spicy or peppery sensation that occurs at the back of the throat when tasting olive oil. The script states that pungency, along with bitterness, is a positive attribute for classifying an oil as extra virgin. It is a vital concept in the video, as it contributes to the overall flavor profile of the oil.

💡Defect

A defect in the context of olive oil tasting refers to any undesirable sensory characteristic that can negatively impact the quality of the oil. The script discusses how a slight defect can lead to the oil being disqualified from being classified as extra virgin. This is an important concept in the video, as it highlights the strict standards for quality in the olive oil industry.

💡Producer

The producer is responsible for the initial creation of the olive oil. The script implies that if an oil does not meet its category standards, the producer may be held accountable. This concept is relevant to the video's theme, as it touches on the responsibility and quality control in the production process.

💡Distributor

A distributor is involved in the supply chain of olive oil, responsible for getting the product to the consumer. The script suggests that if there is an issue with the oil's quality, the distributor may also be implicated. This concept is important in the video, as it addresses the various stakeholders in the olive oil industry and their roles in maintaining quality.

💡Quality Control

Quality control is the process of ensuring that the olive oil meets the required standards before it reaches the consumer. The script discusses the difficulty in determining responsibility when an oil does not correspond to its category. This concept is central to the video's theme, as it emphasizes the importance of maintaining high-quality standards throughout the production and distribution process.

Highlights

Tasters will not have any vision of color, focusing only on the taste and aroma of the oil.

The oil is served at a specific temperature, approximately 27-29 degrees Celsius, to ensure it is not detected by the tasters.

Tasters will use a structured form to evaluate the oil's fruity level and other characteristics.

The oil's aroma should resemble a fresh olive, indicating a high level of fruitiness.

The tasters will assess the oil's mouthfeel, including the sensations under the tongue and on the tongue itself.

Bitterness and spiciness are two important flavors to classify an oil as extra virgin.

An oil is classified as extra virgin if it has a fruity level above the FBI standard and spiciness above 0, with defects below 0.

If a slight defect is detected, the oil may not pass the panel's evaluation.

Physical and chemical defects can lead to a failure in the panel's evaluation, affecting the oil's classification.

If the defect in the middle of the panel does not exceed two, the oil is still considered extra virgin.

Determining the responsible party for an oil that does not meet its category can be challenging.

The responsible party could be the producer, transporter, storage manager, or distributor.

The difficulty lies in identifying who committed the error when an oil does not correspond to its category.

Tasters must ensure they take the same amount of oil in their mouths for a consistent evaluation.

The objective is to perceive the oil's flavors and sensations throughout the mouth, not just under the tongue.

The evaluation process is meticulous, focusing on the oil's sensory attributes to determine its quality.

The transcript emphasizes the importance of sensory analysis in the classification of extra virgin olive oil.

Transcripts

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