How can you tell if an olive oil is good quality?
It’s true that many of the intricate indicators of olive oil can only be detected by experts, but there are two important characteristics which will help you distinguish a good olive oil from an average product: aroma and flavour.
Aroma: The first test for good quality olive oil is all about smell. The signature notes you are looking for are fruity fragrances and hints of vegetables and herbs. See if you can pick up on scents such as artichoke, tomato, aromatic herbs and almonds. In poor quality olive oils, there’ll be unpleasant fragrances such as fermented or bitter flavour scents.
Taste:As with aroma, you can expect a pungent fruitiness on the palate in good quality olive oil. It’s also good to note bitter and spicy tastes.
What does it mean if the oil tastes bitter, with a spicy flavour, and tingles your throat?
In nearly every olive oil made from high-quality fresh olives pressed immediately after harvesting, you can taste a slightly bitter, spicy flavour. This characteristic comes from the powerful natural antioxidants (polyphenols) found in olive oil. According to modern medicine, these antioxidants play an important role in the fight against the oxidation and ageing of the cells of the human body.
