How to recognise quality extra virgin olive oil?

Today in almost every store you can find a wide range of extra virgin olive oils. Unfortunately, most of them have no positive impact on our health. In order to be high quality, extra virgin olive oil must have a low level of free fatty acids, and a high level of polyphenols. The amount of these characteristics is determined by a chemical analysis in laboratories, but it is possible to learn how to recognise some of it with our own senses – we call it the sensory analysis of olive oil.

Sensory analysis

Sensory analysis is based on the recognition of the smells and tastes that distinguish premium olive oils from other types of olive oil. According to the International Olive Council, the three most important positive characteristics of quality oils are:

• Fruity smell
  
• Piquancy
  
• Bitter taste

Premium extra virgin olive oils will have a fresh scent, often a variety of aromas such as mowed grass, olive leaves, almonds, green apples or tomatoes and even bananas. In contrast, in some olive oils we will find smells reminiscent of vinegar, staleness, rancidness and the like. The taste of extra virgin olive oils is bitter and spicy, but the bitterness and spiciness significantly differ according to the olive variety.

How to recognise different scents?

First of all, only quality extra virgin olive oil has a composition that is considered medicinal. The basics of distinguishing between quality oils and those from supermarkets can be learned in The House of Istrian Olive Oil in Pula, and especially how oil affects human health. Many studies have shown that Mediterranean diet and extra virgin olive oil in its centre, help prevent many diseases.

Quality Istrian extra virgin olive oil

Many Istrian oils can be labeled as top quality, and some of the most awarded can be found in the House of Istrian Olive oil shop. They can be monovarietal, derived from a single variety of olive, or a blend, where several varieties are combined to achieve a balance of taste and richness of scents.