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<pre>Hello every one,

Just few more comments on that interesting subject of tasting, which I hope
you still all remember as it has been on chatting two weeks ago:
Ø In fact it takes more than “few seconds” to warm the oil through holding
the tasting cup in your palm. “Few minutes” would be more adequate so that
the oil be allowed to get the body warmth and reach maybe 30-32 degrees c.
At this temperature the light ends will volatile carrying the aroma of the
oil with them and therefore the lid should be kept tightly closed until
quickly removed and the tester nose immediately catching deeply these light
alcoholic and esters carriers to get the feel of the aroma.
(Off the track sentence: Imagine what really happens with large processors
proudly heating their paste to only 34 deg. c.)
Ø As Guido Costa said inhaling through your teeth for such a very short time
would not really oxidize the oil. The reason behind such procedure is a bit
rather complicated.
Human senses function integrally together in a fantastic harmony and
therefore deaf people are generally dumb or at least have speaking problems.
If your eyes catch a red burning steel rod being heated by a torch, you will
never touch it. Connected to our issue, when you come back home hungry and
smell the aroma of your favorite dish coming from the kitchen you sense it
right away in your tasting buds although you have not had it yet in your
mouth and often your mouth saliva and your stomach enzymes get activated.
The motivator of such senses is in fact your smelling buds, of course
through the magnificent signaling apparatus (the brain).

Inhaling through your teeth brings the aroma esters to your nose smelling
buds and when these are simultaneously activated with your tasting buds you
get that unmistakable feeling of the organoleptic characteristics of the oil
being tasted. To verify this, try to do it without following the specified
procedure and you will come up with totally different results. We all do not
enjoy the food and find it tasteless when we catch a cold or even worse a
flu where our nose is running and can not properly smell.

Connected with this subject, I have spoken to a guy who was professionally a
perfume tester and he has told me that in this profession their working life
is very short because their smelling organs reach to a stage where it is
almost completely destroyed. Now that he has got to that stage, he cannot
practically enjoy his food.

Hope these information whether olives or otherwise be of interest. Nice
meeting you all every now and then. We might meet shortly on the
adaptability of Egyptian varieties to some local climatic conditions.

Mohamed


Dear Guido,

Would you be kind enough and mail me a copy of your lecture on the
organoleptic assessment of evoo.
How is Carlo doing; some of his audience at the olive school in New Norcia
wrote to me that he was great. We have met in Zimbabwe in a session
organized by Wedza Olive Growers Association and only the two of us had a
very long pleasant dinner talking only about olives. I showed him a video
film of olive trees planted in marble like rocks and three years old trees
yielding an average 52 kgs. This was demonstrated through picking of certain
trees reopresenting the majority in the grove and weightening the harvested
fruits. He promised to visit and I am still waiting.

Mohamed

PS: the reason I am not so often on the chat line is that I normally spend
quite some time at my grove, where I have a very old bad functioning
wireless phone system. A phone conversation of 5 minutes could be
interrupted 3 to 5 times and therefore I cannot connect my computer to the
Internet. When I come back to my resident in Cairo (110 km from the grove),
I find my electronic mailbox flooded with mail, and not mentioning my
private mail you all know the consequences of being a member of this group.
By the time I finish reading this and that it is then just about time to go
to the grove for another hitch.

Some might wonder why should not I drive daily back and forth to the grove,
as it is not that far? The answer to this is that the best time to closely
watch your trees is at dawn time and sunset and somewhere in between.

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