GREECE- Olive Oil Tasting

Renowned worldwide, extra-virgin olive oils in Greece are of the highest quality, reflecting Greece’s rich heritage, history, culture, and vibrant, exquisite Mediterranean cuisine. Greece is among the top three countries in olive oil production, with a substantial portion of its output being classified as extra-virgin.  Greek cuisine is characterized by fresh and flavorful dishes, with olive oil as its essential component, complemented by grains, vegetables, fruits, fish, and other dairy products, such as yogurt and meat. Greeks are the world’s highest per capita consumers of olive oil, reflecting the significant role olive oil plays in their diet, cooking, religious ceremonies, and even skin care products.

Cultural Significance- Olive oil has been deeply embedded in Greek culture from ancient times to the present day. It’s used in

Greek’s high-quality olive oil is based on the following factors:

Production and Quality- For olive oil to be considered “extra virgin,” it must be produced in large quantities, with a high percentage being of the extra virgin variety.  Greece’s geographical location is along the coastline of the Mediterranean Sea, at the southern tip of the Balkan Peninsula. Its eastern, western, and southern coasts border the Aegean Sea, the Ionian Sea, and the Mediterranean Sea. The location offers unique climate conditions, and traditional cold-pressed production methods contribute to the high quality of Greek olive oil. 

Varieties-With more than 150 different olive varieties, including Halkidiki, Manaki, and Amfissa, two of the most famous varieties are Kalamata and Koroneiki. 

Sensory experience

Let your taste buds work. Taste and smell trigger memories, recollections, past experiences, and emotions due to the brain’s neurological pathways, which link sensory and memory information, often accompanied by the associated emotions. 

Tastes:

Fruity refers to the aroma of fresh, undamaged olive fruit in the oil.

Bitterness is often the primary flavor component of fresh olives.

Pungency refers to the tactile sensation in the throat that indicates the aroma and flavor of oil.

Olive Oil Tasting

Just like wine tasting, olive oil tasting is considered an art and a science.  

Professional tasters use specially made blue glasses to concentrate the oil’s aroma. The blue color ensures that the tasters aren’t influenced by the oil’s color, which is not an indicator of quality or flavor profile. Warming the oil in your hand to an optimal tasting temperature of 82°F and evaluating it in an odor-free environment are essential steps in the tasting process.  

Gently swirl the glass around to observe the viscosity of the oils. It is essential to coat the sides of the glass and further release aromas.

Smell the oil. Lift your palm and give the oil a good inhale to two through your nose. Olive oils sometimes have a grassy, fresh, peppery, or fruity scent.  

Take a small sip of the oil while inhaling, thoroughly coating your tongue to heighten the flavor. Then, take the time to swallow the oil, paying attention to its taste, pungency, and other sensations, as these are due to its antioxidant-rich polyphenol properties, which are found in high-quality olive oils.