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

Summary

The 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.