How to bring the consumer closer to the culture of extra virgin olive oil? Educating him, communicating, in a simple way, avoiding technicalities, useful to professionals.
A narrative communication has an impact of greater interest, compared to one in which the consumer does not feel involved because the topics covered are unknown to him or too complex.
This in general, of course.
On the contrary, the curious consumer is attracted by the desire to learn because he knows that there lies the key to raising the level of knowledge in every area, including food and wine.
This consumer will certainly be interested in learning that extra virgin olive oil, like wine, has its own tasting rules:
- Pour a spoon into a glass, cover the end with one hand and swirl, holding tightly in the palm of the other, until the oil heats up, releasing the volatile aromas.
- Uncover and inhale with both nostrils (2 or 3 times). An extra virgin olive oil must be fruity, that is, remember the olive just picked.
- Once the olfactory analysis has been performed, sip a little oil and distribute it throughout the mouth, without swallowing it, but bringing it to the end of the tongue.
- Bring the tongue to the palate and proceed with a slow and gentle aspiration, trying to pass the air between the semi-open lips, so as to cause the aroma to evaporate.
- Savor for at least twenty seconds.
- Memorize the sensations, exhale through the nose and expel the oil.
1. Do not use perfumes or cosmetics whose odor persists at the time of the test;
2. Do not ingest any food before tasting (at least one hour before);
3. Do not smoke at least one hour before tasting;
The view can give us some information about the oil.
1. Pour two spoons into a glass, shake and try to evaluate the fluidity which, in EVOs, has a medium-low degree. High fluidity is typical of seed oils.
2. The colors of the EVO oil vary from light yellow to intense green. Responsible for the color are the natural pigments present in the oil, but it depends on the type of cultivar, the stage of ripeness of the olives to the harvest and the type of extraction.
Finally, it should be remembered that the acidity of the oil is not perceptible with tasting but only analytically (spiciness is not an index of acidity).
The bitter and spicy sensations are not defects but merits of EVO oil, as they are determined by the presence of polyphenols; the greater the quantity of these antioxidants, the greater the bitter and spicy sensation.