How to recognize an extra virgin olive oil quality

Recognizing an olive oil means knowing how to choose and value it. The origin does not mean quality, because an olive oil is good when subject to a careful selection of the cultivars

Olive oil tasting is the sensory evaluation of olive oil to determine its quality and its attributes. The main factors evaluated in olive oil tasting are aroma, flavor, and mouthfeel. Olive oil tasters use a standardized procedure to objectively evaluate the oil, which involves sniffing and tasting small amounts of oil in a specifically designed glass. The sensory evaluation is part of the requirements for the definition of the commercial categories of virgin olive oil. The “introduction to tasting” masterclass will be conducted by a trained expert. At the end of the event, the participants will be possibly able to recognize the positive attributes of an olive oil, as well as the negative attributes, which can be the result of poor processing methods or incorrect storage, and lead to the downgrade of the oil (e.g. extra-virgin to virgin).

Where: JRC Clubhouse, Via Esperia, 21027 Ispra (VA)
When: Friday 3 March 2023 at 18.00, Sala Ginestre (ground floor)
Contact: