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<pre>I know i drive people mad at times however I have to ask the same question -
how can you tell what the oil will be like in 12 months time?? It seems to
me that by assessing it at the time of "judging" the results can only be
based on that test at that time. I would be really interested to hear
further on this from perhaps European judges/panels/sources etc.
kind regards
John Bishop
----- Original Message -----
From: "Gareth Renowden" <gareth@renowden.co.nz>
To: <OliveOil@yahoogroups.com>
Sent: Saturday, March 10, 2001 2:38 PM
Subject: Re: [OliveOil] Heating oils for sensory evaluation


> 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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</pre>
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