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Workshop tasting olive oil
This document summarizes information about olive oil, including the types of olive trees and varieties grown around the world. It discusses the production process from harvesting olives to extracting the oil. Key olive oil characteristics like acidity and sensory profiles are explained. The document also covers olive oil tasting experiences, food pairing tips, quality standards, potential health benefits, and common defects to watch for.
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Workshop tasting olive oil
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- 2. The grove Production EVOO –characteristics Sensory analysis Tasting experience Fraude/Selection Foodpairing Health Index
- 3. THE TREE Family name:Olea europaea Armenia, 6000 years ago Cultivars / Varieties: +/- 1500 Self-sterile/ Self- fertile
- 4. VARIETIES Italy: Bosana, Coratina,Frantoio, Leccino, Maurino, Sargano Greece: Corfolia, Kalamata, Koroneiki, Vanalolia Spain: Arbequina, Manzanilla, Picual, Hoijblanca Portugal: Cobrançosa, Madural, Verdeal, Galega Croatia: Buža, Istarska bjelica, Rosulja, Vodnjanska crnica France: Araban, Blancal, Lucques, Oliviere, Pignole, Rouget Monovariety: pressed of 1 variety Blends: Mix van varieties (after pressing) https://en.wikipedia.org/wiki/List_of_olive_cultivars
- 5. • Color? • Howmany olives per flower? • How many kilos olives per tree? • How much oil per olive? THE FRUIT • young: Green • Ripe: Black/Purple • 50/60 flowers → 1 olive • Olive weighs 1-14 grams • 10-20% oil (yield) • On 1 tree: 0-800 kilos?? • Approx 1-2 liter on 10 kilo olives
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- 7. • Milking (handpicking)(100 kg per day) • Mechanical stick ( 400- 900 kg per day) PRODUCTION - HARVEST
- 8. • Shaker (10-15sec per tree) • Super Intensive: ( a lot!) PRODUCTION - HARVEST
- 9. PRODUCTION - TRANSPORT •Within 24 hours • Ventilation • Wash & Deleaf
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- 11. PRODUCTION EXTRACTION Oldskool: Modern Thereis nothing romantic about modern press. We need as less contact as possible with air to avoid the natural process of fertilization and solely extract the juice (oil).
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- 13. FILTER - NOFILTER? ”IT DEPENDS” on chemical and sensory profiles, quality of the initial oil, type of filter system and storage conditions.
- 14. PRODUCTIE - STORAGE Oldskool:Now : When oil is stored in open tanks or other Wanneer de olie in open vaten of andere oxidizing conditions the most valuable oxidants will ‘sacrifice” themselves to protect the oil. That's why producers store their oil in dark stainless steel tanks away from air. ( done with nitrogen or argon )
- 15. EVOO CHARACTERISTICS Kwaliteit: • 30%Rijpheid van de olijf • 20% Variëteit van de olijf • 5% Moment oogsten & oogsttijd • 5% Transport & opslag olijven • 30% extractie proces • 10% olie opslag Definition Virgine Olive Oil: … oils obtained from the fruit of the olive tree solely by mechanical or other physical means under conditions, particularly thermal conditions, that do not lead to alterations in the oil, and which have not undergone any treatment other than washing, decantation, centrifugation and filtration.
- 16. EVOO CHARACTERISTICS TRADE STANDARDAPPLYING TO OLIVE OILS AND OLIVE-POMACE OILS http://www.internationaloliveoil.org/estaticos/view/222-standards?lang=en_US
- 17. EVOO CHARACTERISTICS Nu: IOOC •Acidity ≤ 0.8 • Peroxide index ≤20 • Extinctioncoëfficiënt UV ΔK ≤0.01 • Sensory Profile Me=0 Me≥1 • Concentration Tocoferol (vitamine E) • Concentration Polyphenols • Oxidation resistance • Fatty acids • Bitterness • Alkylesters Toen: Rome 470 B.C. Oleum ex albis ulivis oil from green olives Oleum Viride oil from almost black olives Oleum Maturum oil from too ripe black olives Oleum Caducum oil from olives picked of the ground Oleum Cibarium oil from by worms eaten olives for the slaves
- 18. EVOO CHARACTERISTICS “Color meansnothing on quality” 1. Cultivar of olive 2. Harvest timing (green or ripe) 3. Exposure UV light, discolouration over time
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- 20. DEFECTS The main reasonsfor defects are the presence of "volatile particles" produced by "ripe fruits", oxidation of the unsaturated fatty acids, and / or attack by fungi and bacteria. Fusty Mouldy Muddy-sediment Winey/vinegary Rancid Metallic
- 21. TASTING EXPERIENCE “An appreciationof high quality oil is a matter of culture. ”
- 22. TASTING EXPERIENCE Aroma ofEVOO is formed by volatile particles Aldehydes - C6 aldehydes: ● Hexanal. ● 3(Z)-Hexenal. ● 2(E)-Hexenal Alcohol: ● Hexanol ● 3(Z)-Hexanol ● 2(E)-Hexanol Aromatic and flavor components Acetyl esters: ● Hexyl acetate. ● 3(Z)-Hexenyl acetate
- 23. FOODPAIRING Light & Fruityoils: Delicate dishes Medium sharp & bitter: Pasta’s, soups & salads Intensive oils: Grilled, smoked food, fruits
- 24. FRAUDE/SELECTION How do youbuy wine? • Marketing, packaging, price? • Tasting sessions • Books, reviews (Flos Olei) 5 TIPS: • Dark packaging / cover • Harvest date • Type variety/blend • Look where it comes from • Google it!
- 25. HEALTH Mediterranean Diet Increase HDL(good cholesterol) Decrease LDL (bad cholesterol) Cancer Diabetes Oxidative stress Artritis Bloodpressure Osteoporose Altzheimer ……
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- 27. OBRIGADA/ THANKS/ DANK MARIJEPASSOS +31 614409024 marije@2passos.com https://instagram.com/evoosommelier https://www.facebook.com/evoosommelier https://instagram.com/marijepassos https://www.facebook.com/passeite