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<pre>Thanks to Hans for the tasting info. I'm talking really
concretely though - how is it tasted - in a cup? on a
piece of nice bread? What quantity is tasted, etc?

Thanks in advance, Nico

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<pre>Good morning, Nico

OK, lets then consider a more detailed approach to tasting:

As usual, the primary function of a particular tasting would be established.
(pleasure, QC, marketing, consumer info etc)
Lets assume QC fields:
To avoid side tracking by its colour, oil is presented in tinted glasses
with capacity of roughly 1/8ltr (filled with approx. 3-4 table spoons of
oil).
Tasting temp.is around 27 degC,
Covered with a glass lid (clock?), the oil is swirled around to free its
aromatic properties - similar to wine tasting, but with that lid on.
First impressions through deep smelling, then tasting in tiny sips.
Bread or slices of apples are used to neutralise your taste buds in between.
Bear in mind, that the odour of faulty or strongly scented oil lingers in
your nose for considerable time (an hour, or so).
Tasting is a skill, developed by constant tasting exercises over a couple of
months.
Tasting kits are used by professional panels to hone their correlation
figures. Try the EU office (IOOC) in Madrid for those tasting kits, if you
are really want to get that deeply involved (You might need some patience!)
They contain a variety of different oils / intensities / faults in order to
establish some guidance.
Very little literature seems to be available on that subject, compared to
wine tasting.
Simple exercises, like the triangle, help you to develop your nose. (Let
somebody pour 2+1 oils in three glasses behind your back and you work/sniff
out the single one)
Since I do all this for a hobby, I can afford to fiddle around with the
design of a tasting form, based on those ten items mentioned in my previous
mail and want to extend them to include more sub headings of aromas and
possible types of olives used in the oil.
Of course, for QC sake, sensoric tasting ought to be complemented with
chemical analyses in order to establish relevant data on the oil, but this
is another story.
Does this bit help you?

Regards, Hans

-------Original Message-------

From: OliveOil@yahoogroups.com
Date: Friday, December 13, 2002 06:48:06
To: OliveOil@yahoogroups.com
Subject: [OliveOil] even more basic...

Thanks to Hans for the tasting info. I'm talking really
concretely though - how is it tasted - in a cup? on a
piece of nice bread? What quantity is tasted, etc?

Thanks in advance, Nico

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<pre>The right way to taste the oil is in a blue "glass" (a special glass used by
the professional taster).

Antonella






>From: "Nico Peruzzi, Ph.D." <nperuzzi@...>
>Reply-To: OliveOil@yahoogroups.com
>To: OliveOil@yahoogroups.com
>Subject: [OliveOil] even more basic...
>Date: Thu, 12 Dec 2002 16:38:22 -0800 (PST)
>
>Thanks to Hans for the tasting info. I'm talking really
>concretely though - how is it tasted - in a cup? on a
>piece of nice bread? What quantity is tasted, etc?
>
>Thanks in advance, Nico
>
>_________________________________________________ _
>Do you Yahoo!?
>Yahoo! Mail Plus - Powerful. Affordable. Sign up now.
>http://mailplus.yahoo.com
>


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</pre>
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