Notes on olive oil & taste
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7 articles
Behind every bottle of olive oil sit three measurable sustainability indicators — organic certification standards, carbon footprint figures, and water consumption data. Knowing how to read them turns a label logo from a marketing symbol into a genuine purchasing signal.
OLEA Editorial
Oil pressed in Spain reaches American supermarket shelves in bottles labeled Italy — a journey that reveals the layered re-export structure sitting between producer nations and end consumers. This guide traces that flow using IOC trade data.
OLEA Editorial
Tunisia has reclaimed its position as the world's second-largest EVOO producer and is steadily expanding single-cultivar labelling — a shift that is reframing a country long associated with anonymous bulk supply.
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
Acidity and polyphenol numbers set the baseline, but the IOC's six-point sensory evaluation is where an EVOO's personality actually shows. This guide walks through every criterion—color, aroma, taste, pepperiness, balance, and finish—across ORO CELESTE's Ojiblanca, Sibarita, and Picual expressions.
OLEA Editorial
The International Olive Council's official sensory evaluation framework defines a precise vocabulary for tasting extra virgin olive oil — from fruity, bitter and pungent to rancid and musty. This guide walks through every key term, what causes it, and how to recognize it in the glass.
OLEA Editorial