THE TASTE

Like wine, each olive oil has its own taste. Tasting olive oil is also very similar to wine tasting. Based on our own Empeltre olive oil, we explain how it works.

Use an average sized glass with a wide, slightly bulky bottom.

• Put a layer of olive oil in the glass.
• Hold the bottom of the glass in your palm and cover the top with the other hand.
• Slowly roll the oil through the glass to release the odor. Your hand also warms up the oil a little.

Step one of the tasting: smell!

• Hold the glass under your nose and smell with your eyes closed.
• For an initial taster, it will now mostly smell green, but you can encounter all sorts of fruits, grasses and even flowers.

The next step: Tasting.

• Take a straw of olive oil and let it go through your mouth. Meet the first sensation and pay attention to the mouth feeling and silky texture of this oil.
• Let some oxygen get into your mouth and pay attention to the basic characteristics; With the tip of your tongue you taste sweet, and with the sides bitter (but you will notice little of it with our soft olive oil).
• Now you can start with the almost infinite list of flavors. The more experience you get, the more you taste. Fruity, with almond and apple are the first characteristics of our Empeltre, but it is also slightly grassy and has a tone of green banana and kiwi. Furthermore, there are generally all kinds of flavors such as artichoke, tomato, walnut and paprika.
• An expert will now also assess the oil for any negative aspects such as: acidity, rancidity, mold and metal taste.

The final step is swallowing.

• Note, you're not done yet. A typical feature of olive oil is the "pepper", which you feel in your throat especially after swallowing. Our olive oil is less spicy than the average olive oil.
• With the aftertaste you can also judge the bitterness. In itself a common feature of olive oil, but our oil is not bitter at all, quite unique, as a whole.