Definition: olives

It is not decisive in terms of quality and could distract the taster. Like wine, the taster first smells the oil, then keeps it in the mouth long enough, as some attributes only appear after 30 seconds. The taster looks for negative characteristics, but also positive factors such as fruitiness, bitterness and pungency. A tasting panel is made up of 8 to 12 experts who have developed their sensory skills to such an extent that they can accurately distinguish the different qualities of oil by smell alone. The members of the same panel are able to harmonise their approaches to such an extent that, during a blind tasting, their conclusions are practically identical. If the panel discovers an impure aroma, the oil is not entitled to the "extra virgin" designation.

Even the best olive oil loses quality if it is not handled correctly. A bottle in use should not be exposed unnecessarily to air or light. The bottle should be closed immediately after use. As with wine, olive oil from the same source can vary from one vintage to another.