Sensory Analysis: What we think we like
Appearance: If Extra Virgin Olive Oil has been produced from green olives (and the best have) then immediately after pressing, your oil will be quite a vivid green colour. This drops back to a golden tone throughout the oil’s shelf life (around 18 months).
A cloudy appearance to your oil indicates that it hasn’t been filtered. This is fine if you are consuming the oil in the first couple of months of its life or close to the source, however unfiltered oils can become unstable if exposed to different temperatures as can happen during transit. For this reason, we ensure our oils have undergone a light filtration to ensure they are totally stable and you get the very best quality.
Taste: Bitterness and pungency in extra virgin olive oil are typically indicators of healthiness (especially antioxidants and anti-inflammatories). Fresh olives have a pleasant bitterness detected on your tongue, the pungency is a peppery sensation that you feel at the back of your mouth and in your throat and indicates a high nutrient content. Unfortunately, many have become accustomed to more mellow oils that don’t have any spice or fruitiness, that are golden and cloudy – but these are not actually quality indicators!