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<pre>Gareth,
As one of the panelists that Carol mentioned I would add that the heating
of the oil is not at random at you may have accidentally inferred. The IOOC
specify a temperature which is 28 degC. The aim here is to ensure that all
oils are evaporating the same degree of aroma volatile compounds according
to their composition. Obviously, if one oil is hotter than another then you
can have a situation where the hotter oil may appear to be more fruity than
the cold oil even if they are of the same composition.

re judging - you compare wine with oil. I have experience in both and what
you say is correct. I would caution people, however, to remember that olive
oil declines in quality from the point that it is extracted. Wine does not
always do that, some "mature with age" like Penfold's 'Grange' in
Australia. For oil then, judging is aimed at forcasting the quality of the
oil in, say, 12 months time. Will it still be as good? As balanced? Will
there be any hint of rancidity or fustiness? Thus the bias is more towards
quality assurance than style I think.

re the panel - I understand that the convener, Richard Gawel, may be
preparing an article to go into 'The Olive Press' outlining the operational
details of the panel in Australia. This may provide further information for
you re tasting procedures.

Bob Barrett, Lecturer in Olive Production & Marketing


same At 02:28 PM 5/03/01 +1100, you wrote:
>Gareth,
>
>I have just read your email on tasting and would like to correct you on one
>point in particular. There are no IOOC accredited tasters. WE in Oz have a
>tasting panel which is going for IOOC accreditation but that is only the
>panel as a whole. We are just tasters on the panel. The accreditation is
>only good for 12 months when you have to be retested again.
>
>Also for the tasting your method is ok but usually the IOOC use blue glasses
>so the colour of the oil can not be seen. Regards, >Carol
=================================
> Good points, Brian. So let's suggest that Cuisine have two tasting
>panels -
>> one made up of "professionals" (and by that term, I mean people who know
>how
>> to taste oil properly - know the protocols and procedures - as with
>> wine-tasting, there is a very definite skill that has to be learnt), and
>one
>> made up of consumers, allowed to choose the oils they like. That would be
>> very interesting, and a lot more informative than the current article. It
>> could be that experienced tasters will prefer the more refined (peppery)
>> oils, while consumers will prefer milder flavours: in my experience in NZ,
>> however, so few people have tasted real fresh extra virgin olive oil that
>> they are blown away by the stuff before beginning to worry about nuances.
>> That will come later, when we have a more educated market.
[cut]
>> The oil should be presented for tasting in a small glass or plastic cup.
>You
>> cover the cup with one hand and cradle it in the other. Swirl the oil
>around
>> the glass: you're trying to warm it up to release the aroma components in
>> the oil. After a minute or two, take a deep sniff and recover the
>glass/cup
[cut]
>> wine-tasting, it can be done. Gareth Renowden, Limestone Hills, New
Zealand
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