STERING A M OF
TA S T I N G by Donna MacPherson
At 35,000 feet above sea level, I sit pondering at what point
I decided to dedicate myself to developing a sense of taste for
S
olive oil. Another one of my life's journeys is about to begin.
ince purchasing Golden Isles Olive Oil in October, I have learned so much, and one thing is for sure: Extra Virgin Olive Oil plays a key role in our longevity and health when included in our daily diet. I wanted to learn more. A beautiful spring day awaited me as I landed at Lake Garda. A large beautiful lake located in Northern Italy, it is a popular holiday location known for its Extra Virgin Olive Oil. The International Olive Oil Academy course I’m taking will be held on a beautiful terrace, right on the lake’s shore with panoramic views of the lake. The atmosphere is suitably fitting to the occasion. Historically there has been a flourishing and famous tradition of olive oil production on the shores of Lake Garda and you can feel the pride in the air. Thanks to the ideal micro-climatic conditions of this lake, olive groves flourish. The oils from this region 30
ELEGANT ISLAND LIVING
are renowned for their lightness and delicacy. As I soon learn, this style of oil goes well with freshwater fish from the lake as well as traditional country dishes of meat and polenta. Pairing the perfect extra virgin olive oil for each dish is an art. Shortly after dinner we gathered as a group for the first time to meet and review the program for the week. Farmers, producers, nutritionists, hotel owners, shop owners, food bloggers and importers all came together from different parts of the world with one common goal, to learn all we could about the benefits and the qualities of this liquid gold. We came from homes and businesses in Denmark, Spain, Italy, USA, Canada, Turkey, Lithuania, the UK, Australia, France, and Ireland. One thing was clear, that we all understood the importance and value olive oil has on your health. Our diversity set the tone for a very interesting program which would allow us to become tasting experts.
The official quality and grade of olive oil are determined by chemical analysis. The analysis, taken at the time of crush, measures the polyphenol, oleic acids, free fatty acids, etc. The chemical analysis must be done by a certified independent laboratory. The sensorial analysis is done by an independent official panel, which is typically made up of eight certified olive oil tasting experts, each of whose skill is required to be evaluated annually. A member of the International Olive Oil Council is required to be present to verify that the tasting has been done correctly. Olive oil tastings are called sensorial analysis because, in addition to tasting the olive oil, the senses of smell and touch are also utilized. Sensorial analysis allows us to define the complexity and finesse of the oil. This is one of the most important aspects of olive oil classification and value determination. Determining the complex aroma and taste of oil cannot be (continues)
