Workshop tasting olive oil

Olive Oil Workshop

The groveProductionEVOO – characteristicsSensory analysisTasting experienceFraude/SelectionFoodpairingHealth

Index

THE TREE

Family name: Olea europaeaArmenia, 6000 years agoCultivars / Varieties: +/- 1500 Self-sterile/ Self- fertile

VARIETIES

Italy: Bosana, Coratina, Frantoio, Leccino, Maurino, SarganoGreece: Corfolia, Kalamata, Koroneiki, VanaloliaSpain: Arbequina, Manzanilla, Picual, HoijblancaPortugal: Cobrançosa, Madural, Verdeal, GalegaCroatia: Buža, Istarska bjelica, Rosulja, Vodnjanska crnicaFrance: Araban, Blancal, Lucques, Oliviere, Pignole, Rouget

Monovariety: pressed of 1 varietyBlends: Mix van varieties (after pressing)

https://en.wikipedia.org/wiki/List_of_olive_cultivars

• Color?• How many olives per flower?• How many kilos olives per tree?• How much oil per olive?

THE FRUIT

• young: Green• Ripe: Black/Purple• 50/60 flowers → 1 olive• Olive weighs 1-14 grams• 10-20% oil (yield) • On 1 tree: 0-800 kilos??• Approx 1-2 liter on 10 kilo olives

THE GROVE

• Milking (handpicking) (100 kg per day)• Mechanical stick ( 400- 900 kg per day)

PRODUCTION - HARVEST

• Shaker (10-15 sec per tree)• Super Intensive: ( a lot!)

PRODUCTION - HARVEST

PRODUCTION - TRANSPORT

• Within 24 hours• Ventilation• Wash & Deleaf

NOT THIS:

PRODUCTION EXTRACTION

Oldskool: Modern

There is nothing romantic about modern press. We need as less contact as possible with air to avoid the natural process of fertilization and solely extract the juice (oil).

PRODUCTION EXTRACTION

FILTER - NO FILTER?

”IT DEPENDS” on chemical and sensory profiles, quality of the initial oil, type of filter system and storage conditions.

PRODUCTIE - STORAGE

Oldskool: Now:

When oil is stored in open tanks or other Wanneer de olie in open vaten of andere oxidizing conditions the most valuable oxidants will ‘sacrifice” themselves to protect the

oil. That's why producers store their oil in dark stainless steel tanks away from air. ( done with nitrogen or argon )

EVOO CHARACTERISTICS

Kwaliteit:

• 30% Rijpheid van de olijf• 20% Variëteit van de olijf• 5% Moment oogsten & oogsttijd• 5% Transport & opslag olijven• 30% extractie proces• 10% olie opslag

Definition Virgine Olive Oil:

… oils obtained from the fruit of the olive tree solely by mechanical or other physical means under conditions, particularly thermal conditions, that do not lead to alterations in the oil, and which have not undergone any treatment other than washing, decantation, centrifugation and filtration.

EVOO CHARACTERISTICS

TRADE STANDARD APPLYING TO OLIVE OILS AND OLIVE-POMACE OILShttp://www.internationaloliveoil.org/estaticos/view/222-standards?lang=en_US

EVOO CHARACTERISTICSNu: IOOC• Acidity ≤ 0.8• Peroxide index ≤20• Extinctioncoëfficiënt UV ΔK ≤0.01• Sensory Profile Me=0 Me≥1• Concentration Tocoferol (vitamine E) • Concentration Polyphenols• Oxidation resistance• Fatty acids • Bitterness• Alkylesters

Toen: Rome 470 B.C.Oleum ex albis ulivisoil from green olivesOleum Virideoil from almost black olives Oleum Maturumoil from too ripe black olivesOleum Caducumoil from olives picked of the groundOleum Cibariumoil from by worms eaten olives for the slaves

EVOO CHARACTERISTICS

“Color means nothing on quality”1. Cultivar of olive2. Harvest timing (green or ripe)3. Exposure UV light, discolouration over time

SENSORY ANALYSIS

DEFECTS The main reasons for defects are the presence of "volatile particles" produced by "ripe fruits", oxidation of the unsaturated fatty acids, and / or attack by fungi and bacteria.

FustyMouldyMuddy-sedimentWiney/vinegaryRancidMetallic

TASTING EXPERIENCE

“An appreciation of high quality oil is a matter of culture. ”

TASTING EXPERIENCE

Aroma of EVOO is formed by volatile particles

Aldehydes - C6 aldehydes:● Hexanal.● 3(Z)-Hexenal.● 2(E)-Hexenal

Alcohol:● Hexanol● 3(Z)-Hexanol● 2(E)-Hexanol

Aromatic and flavor componentsAcetyl esters:

● Hexyl acetate.● 3(Z)-Hexenyl acetate

FOODPAIRINGLight & Fruity oils: Delicate dishes

Medium sharp & bitter: Pasta’s, soups & salads

Intensive oils: Grilled, smoked food, fruits

FRAUDE/SELECTIONHow do you buy wine?

• Marketing, packaging, price?• Tasting sessions• Books, reviews (Flos Olei)

5 TIPS:• Dark packaging / cover• Harvest date• Type variety/blend• Look where it comes from• Google it!

HEALTHMediterranean Diet

Increase HDL (good cholesterol)Decrease LDL (bad cholesterol)CancerDiabetesOxidative stressArtritisBloodpressureOsteoporoseAltzheimer……

HEALTH

OBRIGADA/ THANKS/ DANK

MARIJE PASSOS+31 614409024marije@2passos.com

https://instagram.com/evoosommelier https://www.facebook.com/evoosommelier

https://instagram.com/marijepassos https://www.facebook.com/passeite