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<pre>on 8/3/01 3:49 PM, Bob Barrett at bob.barrett@adelaide.edu.au wrote:

> 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.

Absolutely. Tasting as defined by the IOOC is about detecting
faults/assuring quality: but the same technique will allow a producer (or
critic) to understand all the flavour components at work in the oil, and
that may affect work in the grove as well as marketing blurb. On the subject
of oil ageing: the taster is shooting at a moving target. The taste of an
oil changes with time from harvest. As an interesting aside, a local Barnea
producer tells me that the oil, bland immediately after pressing, develops
more flavour after a month or two.

> 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.

Thanks for that. I look forward to reading it.
--
Gareth Renowden, Limestone Hills, New Zealand
Words, olives and truffles
Office +64 (0)3 355 9552 Home +64 (0)3 314 9921
Mobile 025 790 070
"And when I find my trousers, I'll find my feet" (Viv Stanshall)
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