Welcome to the second edition of our series on recognizing extra virgin olive oil!
Today, we want to talk about the three qualities that define an EVOO:
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Fruity → It should have a flavor that clearly reminds you of the fruit it comes from, namely olives.
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Bitter → A bitter aftertaste is a sign of freshness and richness in polyphenols.
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Pungent → A slight peppery bite in the throat? Excellent! It indicates an oil rich in antioxidants.
But when can we say that an oil is not extra virgin olive oil?
If it has a defective smell or taste, showing characteristics such as rancidity, staleness, or mold…
The aspects described above are not just simple tips—they are used in the organoleptic assessment, the panel test, conducted by experts. This test ensures that the oil has no defects and meets all the characteristics of authentic extra virgin olive oil.