Last Updated on March 10, 2024 by gregor
At an Olive Oil tasting event in Vienna, I had the chance to interview international Olive Oil expert Mrs Sonja Murauer.
Q: What makes a very good olive oil?
Normally, all “extra virgin olive oils” should be of high quality. But some olive oils are still scratchy, bitter, and not very harmonious in taste.
Q: How do you recognize a good olive oil?
Its fruitiness: This is reflected in the smell. If the olive oil smells of freshly harvested olive leaves and mown grass, it is of good quality.
Its spiciness: This is expressed in a peppery note on the back palate and in a slight “burning” when you swallow the olive oil.
The slight note of bitterness: This occurs at the back of the palate and tongue if you try the olive oil pure.
Q: How can I as a consumer recognize the quality of the oils?
When buying olive oil pay attention to the label “extra virgin olive oil” “cold-extracted or” cold-pressed “. These oils may be used at max. 27 degrees are pressed and thus still contain their valuable ingredients.
Pay attention to the origin declaration. The description, “bottled in” does not mean that it was also harvested and produced there. Often Italian-sounding names are used, and it is only a blend of various olive oils from the Mediterranean region.
Invest a few euros more in a good olive oil and see it as a health care.
Q: What does “extra virgin” mean?
Stands for extra virgin. For an oil to use the term extra virgin the following must apply (according to Regulation (EU) 29/2012): If the word “extra” is not included, it can be assumed that the oil has qualitative defects.
(Content of free FS <0.8% calculated as oleic acid), olive oil of first quality obtained directly from olives exclusively by mechanical means.
Q: How does a good extra virgin oil taste?
According to Regulation (EU) 2015/1833 Mostly a combination of the positive attributes of fruity, bitter, and spicy .. A good extra virgin olive oil determines the consumer by his own personal taste preference.
Q: Is there an influence of variety, harvest, pressing, and storage?
Each variety has its own individual design, depending on the climate, soil, etc. Medium-ripe olives are best suited for the production of olive oil. Crucial is the pressing process directly after the harvest to avoid oxidation and fermentation. Cold pressing of the olive oil: valuable aromas and ingredients are retained and then optimal storage (olive oil is very light and oxygen sensitive dark bottles)
(Bongartz, A, Evaluation Criteria of Extra Virgin Olive Oil DLG Test Food, 2007)
Q: How do you taste olive oil, and how do you taste the quality differences from mild, and balanced to clearly spicy and bitter?
Olive oil tasting is an art and can be compared to wine tasting because of its complexity.
It takes a lot of experience and continuous training to recognize all the taste details and nuances of the different olive oils. The tasting process usually takes place according to the specifications of the International Olive Oil Association (IOOC).
Put 2-3 tablespoons of olive oil in a small cup or in a wine glass….
First smell …
Cover the olive oil in the cup or glass with one hand and cover and swing with the other, warming it slightly. This allows the aroma to develop better. Lift the hand off the glass and smell the oil. The first impression is crucial. The aroma should be pleasant and e.g. reminiscent of freshly mown grass, fresh olives or hay.
The shades vary from green to golden yellow, but this is not a quality feature. Unfiltered or stored below 10 degrees may cause cloudiness. Decisive for the quality rating are only the smell and the taste.
The “potato test” with olive oil reveals more about the quality!
Are you still unsure if the olive oil is of high quality?
Cook potatoes (unpeeled), remove them from the pot, open the pan, and add extra virgin olive oil over the jacket potatoes.
Smell it first, as a good extra virgin olive oil will be pleasantly smelling of aromas like freshly mown grass or olives.
A deficient olive oil creates a strong, unpleasant odor.
How to check … the good qualities like “bitter, hot, fruity” and recognize flawed olive oil?
Q: Why do some olive oils taste bitter?
Depending on the variety of olives, mostly of very young yet unripe olives, the bitter taste may be stronger.
Q: What are the health benefits of olive oil, and what are polyphenols?
Secondary plant compounds, antioxidants, help the body regulate blood lipid levels, but only from a certain amount. Polyphenols taste slightly bitter and spicy and protect the oil from spoiling.
Olivenöl: Die Polyphenole sind gesund für Herz und Kreislauf
Q: What is the best way to store olive oil?
Keep away from heat and keep dry, do not expose to direct sunlight. At temperatures <8 °, the oil may become cloudy. The haze disappears again at room temperature.
Q: How long does olive oil last?
From bottling to the 0.5 L GAEA bottle in about 1.5 years
After opening the bottle, the olive oil should be stored dark and used up within 2-3 months.
Q: What is the best way to enjoy olive oil?
Tasty recipes can be found at http://gaea.gr/en/#/rezepte
Q: What distinguishes the Greek GAEA olive oil in particular?
- 100% natural olive oil from Greece
- GAEA puts olive oils on the shelves CO2 neutral, is committed to the efficient use of drinking water, and is committed to sustainable production
- The olives are harvested by hand, harvested and cold-pressed within a few hours at a maximum of 27 degrees
- Fresh, aromatic, and harmonious thanks to its low acidity
Mrs Murauer, thanks for your valuable time. In cooperation with GAEA Olive Oil
Frequently Asked Questions about Buying and Using Good Olive Oil
1. What should I look for when buying high-quality olive oil?
When buying high-quality olive oil, look for labels that indicate the oil’s origin, preferably single-sourced from a reputable region. Check for a harvest date to ensure freshness, and opt for extra virgin olive oil for the highest quality. Certifications from recognized authorities can also signify quality and authenticity.
2. How can I tell if olive oil is of good quality?
Good quality olive oil should have a fresh, fruity aroma, with possible hints of grass, apple, or almonds, depending on the variety. It might taste slightly peppery or bitter, indications of the presence of beneficial antioxidants. A taste test, if possible, can be the best indicator of quality.
3. Is there a difference between cooking olive oil and finishing olive oil?
Yes, there is a distinction. Cooking olive oil, often labeled as “pure” or “light” olive oil, is refined and has a higher smoke point, making it suitable for cooking at higher temperatures. Finishing olive oil, typically extra virgin olive oil, is used for drizzling over dishes, salads, and for dipping to enhance flavor without cooking.
4. How should I store olive oil to maintain its quality?
Store olive oil in a cool, dark place away from light and heat, which can degrade its quality over time. Ideally, use an opaque bottle to protect it from light. Ensure the bottle is tightly sealed to prevent oxidation. Avoid storing it near the stove or in a sunny spot.
5. Can I reuse olive oil after frying?
While you can technically reuse olive oil after frying, it’s not recommended to do so more than once or twice. Repeated heating can break down the oil, forming harmful compounds and affecting its taste and nutritional value. Always strain it to remove food particles and store it properly between uses.
6. What is the shelf life of olive oil, and how can I tell if it has gone bad?
Olive oil typically has a shelf life of 18 to 24 months from bottling, provided it’s stored correctly. You can tell if olive oil has gone bad if it smells musty, moldy, or like fermented fruit, rather than fresh and fruity. The taste might also be noticeably off. Using rancid olive oil can ruin the flavor of your dishes.
7. Are there any health benefits to using olive oil?
Extra virgin olive oil is rich in monounsaturated fats, antioxidants, and anti-inflammatory compounds, making it a heart-healthy choice. It’s been associated with benefits such as reduced risk of heart disease, improved cholesterol levels, and even anti-cancer properties according to some studies.
8. How can I incorporate olive oil into my diet beyond just cooking?
Olive oil can be used in various ways beyond cooking. Try it as a dressing for salads, a dip for bread, or a finishing oil to drizzle over cooked dishes, vegetables, or pasta. You can also incorporate it into homemade mayonnaise, pesto, or marinades to add flavor and nutritional benefits to your meals.
Photo credits: PhilippLiparski
