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Oil sensory analysis

The four basic tastes are bitterness, sweetness, saltiness and sourness; the combination of these basic tastes gives us the infinite flavours which enable to distinguish one oil from another one.

Sensory analysis of oil is a more valuable guide to its quality than chemical or physical analysis. It may happen that oils with excellent chemical parameters have organoleptic defects (taste, aroma, fragrance) that can declass a product. Sensory analysis (tasting) of oil is still the best way to identify the organoleptic characteristics of virgin olive oils. Sensory analysis involves a sequence of three assessments:

  • Visual: the product is examined in terms of its color and tones under the light and chromatic effect.
  • Olfactory: this examines the fragrances emanated by an oil, whether primary (perceived immediately) or secondary (usually perceived as an aftertaste).
  • Gustatory: this evaluates the positive attributes of extra virgin olive oil in terms of fruity, bitter and spicy, and all the various sensations that the oil develops on the palate.

Honey muffins

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Soft pie crust

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Apple pie with olive oil

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CHEF’S ADVICE

Slowly heat the apricot jelly in a saucepan with 2 tablespoons of water until it comes to a boil. Turn the heat off and brush your pie with the jelly reduction: it will make your apples shiny. Let the pie cool completely before slicing it.