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Who is at odds with her beloved, he can not do a tasting. Because the tension prevents it right tasting.
How to Taste Olive Oil 
How to Taste Olive Oil Tasting olive oil is a professionally done job. It should be done seriously and requires a serious attitude. It also need a good education and experience. For many years involved in olive oil, taking part in production, over time people come experience, and they are improving.
Especially in European countries (eg Spain), tasting of olive oil is considered a professional and organized program course on the classification.
What Should Be Done Before The Tasting
How to Taste Olive Oil taster should not smoke for at least half an hour before tasting. If a taster of smoke after the last cigarette, he need to eat a piece of bread or an apple to smash mouth odor and taste of cigarettes.Before the tasting do not eat. Prior to tasting the stomach should be empty. Usual lunch must be completed for at least an hour before tasting
To correctly identify the smell of olive oil during the tasting, do not have to use perfume and scented soap. To determine the correct odor can be a cold or have any discomfort. Taster should not be under any or psychological pressure and tension. If a person has a problem, it can not conduct a tasting.
Sensory Evaluation Method Sensory evaluation method, published by the International Council of Olive Oil Natural olive oil is produced in accordan- ce with the method, which is determined by organoleptic evaluation.
Education of Taster Taste is determined by tongue. The main determines tongue-sensitive taste buds on a small tongue on the soft palate, in cavity of the throat at the rear and on the inside As you know, taste perception is very difficult, but the tongue can take four basic tastes-sweet, salty, bitter and sour tastes.
How to Taste Olive Oil sour sense spread across the surface of the tongue, but most weight is felt on the back of the tongue. Salty sense is defined on the front and the back of the tongue. Sweet sense is defined on the tip of your tongue, but extends to the end of the tongue and the walls of tongue
Feeling of pain is determined by the end of the tongue and in the back of the throat and mouth. To determine the taste olive oil tasters are trained to Definition 4 flavors that are found in olive oil, positive or negative results can serve as a good experience. People have received special training in sensory evaluation of olive oil called tasters. When sensory analysis applied sense of taste and smell, so you should consider the following factors as the ability to concentrate, prejudices and inclinations, habits, genetic structures and the ability to detect.
The Terms Used During the Tasting of Olive OilExperienced tasters determine the olive oil taste on both positive and negative classification using the terms. Some of them are listed below:
How to Taste Olive Oil
1. POUR.How to Taste Olive Oil First, pour a tablespoon or two of extra virgin olive oil into a stemless wineglass. The pros use special blue glasses that are intended to disguise the color of the oil, which says little about the flavor but might unconsciously affect judgment.
2. SWIRL.Cup the glass in your hands and swirl the oil gently to release aromas.
3. BREATHE. Stick your nose in the glass, and inhale deeply.
4. SLURP Slurp a mouthful of oil while inhaling noisily, just as your mother taught you not to eat soup. Drawing air in heightens the flavor. Then, breathe out through your nose.
5. SWALLOWSwallow while concentrating on the flavor.
6. THINK ABOUT ITConsider quietly carefully first the general categories (fruitiness, pungency, bitterness), and then expand from there. Write down your observations, and then compare with your fellow tasters.
7. CLEANSERefresh your palate between oils with a thin slice of Granny Smith apple or a cube of plain bread.
8. REPEAT!'Nuff said.
Negative Qualification
Almonds  Fresh scent of sweet butter
Bitter İn the warm state is classified as positive, more goes into the negative
Bitterness in the process of obtaining the oil for a long time remained warm
Mattresses smell of compressed bag during the olive press
Tasteless while waiting for the entire oil flavor is lost
Grease composition similar to diesel, kerosene and other substances
Rusty long contact with the metal
Ransid long stored and oxidized
Viny / acetic acid provides taste
Musty mildew smell of olives for a long time been stored or kept in poor conditions

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