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<pre>Dear Mike,
In my opinion the source of your oil degradation is
the air.
Olive oil loses its qualities trough oxidation, so one
should minimise the exposition of olive oil to air,
the containers should always be kept full and made of
a material that is impermeable to oxygen (which
plastic is not). Polyphenols are the main endogenous
barrier to the oxidation, they get oxidised instead of
the oil.
What happened with your oil was, keeping it in a large
half filled plastic container the volatile aromas
(small volatile molecules that are the first component
of OO flavour) got slowly lost in so many air, second
the polyphenols (the second component of OO flavour)
got oxidised, if you leave the oil in this conditions
for a few more months all the polyphenols will be lost
and the OO will no longer have any protection from
oxidation and you will end up with a Lamp ant OO
instead of a EVOO.
Regardes,
Joćo Correia
--- Mike Wilson <
mike.wilson@...> ha
scritto:
---------------------------------
Dear all,
I am after some comments on an olive oil I made this
year.
A couple of months ago this oil was featured in a
tasting of 2005 local
olive oils and it came out looking pretty good.
Aromatic, plenty of depth
and flavour. I had high hopes for the oil to win
medals at the shows. Then
last weekend the Hunter Olive Show was held and the
oil did not score well
at all. It had gone flat and boring. I have since
re-tasted it and I agree
with the judges - flat and boring. Not actually
faulty, but not at all
interesting. The oil was tested by the IOOC accredited
lab in Wagga Wagga
and came out fine as EVOO and no problems.
I have a number of theories that might be the cause of
this, and I'd be
grateful for any comments of anybody with similar
experience. The oil was
predominantly Frantoio with some Manzanillo, pressed
on a small Enorrosi
hammer mill without any additional heating and using
the traditional mat
press rather than a centrifuge for extraction. Picked
fairly ripe - probably
90% black - by hand, pressed the following day.
Options for what went wrongs are:
1. It is Frantoio, and this is what tends to happen to
this variety (the
comments of a very experienced grower)
2. The oil was left too long on its muddy lees (about
4 months)
3. The oil was stored with too much exposure to air
(60 litre plastic drum,
half empty for 4 months)
4. The oil was unfiltered and the vegetable matter has
contaminated the oil
5. The oil was stored next to table olives in brine
and this has affected
the flavours
6. The olives were picked too ripe and the polyphenol
level is too low for
stability
7. The sansa was malaxed too long and the oil
over-extracted somehow (we got
about 22%)
8. Something else
9. All of the above!
Many thanks,
Mike Wilson
Hunter Valley.
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</pre>
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