Notes on olive oil & taste
Series
3 parts
The acidity figure printed on an extra virgin olive oil label is not a measure of sour taste — it is a chemical indicator of free fatty acid content that reflects the condition of the fruit before and after pressing.
OLEA Editorial
Every EVOO tasting note circles back to the same three words. Here is how IOC sensory panels actually use them — and why all three must be present for a oil to hold its extra virgin status.
OLEA Editorial
Acidity alone does not determine olive oil quality. When an IOC sensory panel detects a defect at tasting, even an oil below 0.8% acidity can be downgraded from extra virgin status.
OLEA Editorial