All EOS blogs All Spain blogs  Start your own blog Start your own blog 

IAN & SPAIN

WELCOME TO MY BLOG. HAVING LIVED IN SPAIN FOR OVER TWENTY YEARS I HAVE TRULY MANAGED TO IMMERSE MYSELF IN THE LOCAL CULTURE AND FEEL TOTALLY INTEGRATED. I WILL BE WRITING ABOUT MY PASSION FOR SPANISH FOOD AND DRINK AS WELL AS ITS CULTURE, PEOPLE AND PLACES OF SPECIAL INTEREST. PLEASE FEEL FREE TO LEAVE A COMMENT.

WORLD OF OLIVE OIL - Olive Oil Tasting - Glossary- The Good!
Tuesday, October 16, 2012 @ 7:21 PM

As I promised in my last article here is a glossary of positive attributes that are associated with olive oil tasting followed by  a translation into plain english so everyone can enjoy and understand olive oil reviews!! 

 

POSITIVE NOTES : THE GOOD! TRANSLATION INTO PLAIN ENGLISH!
Harmonious balance among the oil’s characteristics with none overpowering the others
Herbaceous unripe olive fruit reminiscent of fresh green herbs
Round/Rotund a balanced, mouth-filling sensation of harmonious flavors
Spicy  aroma/flavour of seasonings such as cinnamon, allspice (but not herbs or pepper)
Sweet characteristic of mild oils
Woody indicative of olive varietals with large pits
Fruity refers to the aroma of fresh olive fruit, which is perceived through the nostrils and retro-nasally when the oil is in one’s mouth.
Bitter positive attribute because it is indicative of fresh olive fruit
Floral perfume/aroma of flowers
Forest fresh aroma reminiscent of forest floor, NOT dirty
Fresh good aroma, fruity, not oxidixed
Banana ripe banana fruit
Melon indicative of certain olive varietals
Pear indicative of certain olive varietals
Peach indicative of certain olive varietals
Ripely aroma/flavour of ripe olive fruit
Tomato/Tomato Leaf  indicative of certain olive varietals
Tropical indicative of ripe olive fruit with nuances of melon, mango, and coconut
Apple/Green Apple indicative of certain olive varietals
Artichoke  green flavour
Green Banana unripe banana fruit
Eucalyptus  aroma of specific olive varietals
Grass the aroma of fresh-cut (mowed) grass
Green/Greenly  aroma/flavour of unripe olives
Green Tea  characteristic of some unripe olive varieties
Hay/Straw dried grass flavour
Mint indicative of certain olive varietals
Wheatgrass:  strong flavour of some green olive fruit
Almond nutty (fresh not oxidized)
Walnut/Walnut Shell nutty (fresh not oxidized)
Astringent puckering sensation in mouth created by tannins; often associated with bitter, robust oils
Peppery stinging sensation in the throat which can force a cough (see pungent)
Pungent stinging sensation in the throat which can force a cough (see peppery)
Buttery creamy, smooth sensation on palate



Like 0




2 Comments


superd said:
Tuesday, January 19, 2021 @ 12:04 PM

Great articles. Im a big fan of Olive Oil, and also wasnt aware that Spain was a major producer, i always purchased from Greece.
Can you recommend any good Olive Oil brands, cold pressed obviously, and high in polyphenols :)
Thanks.


eos_ian said:
Tuesday, January 19, 2021 @ 12:44 PM

Hi! THANKS For reading! Of course I can recommend some brands. Here are some excellent brands:
Venta del Baron / Reserva Familiar Oro Bailén / Castillo de Canena / Rincón de la Subbética / Masia el Altet.

To get high polyphenols you will want the find oils from Picual or/and Hojiblanca varieties. All Extra virgin is cold pressed. If not , it can't be extra virgin. Regards. Ian


Leave a comment

You don't have to be registered to leave a comment but it's quicker and easier if you are (and you also can get notified by email when others comment on the post). Please Sign In or Register now.

Name *
   
Spam protection: 
 
Your comment * (HTML not allowed)
 
 
(Items marked * are required)



 

This site uses cookies. By continuing to browse you are agreeing to our use of cookies. More information here. x