How to store, try and match the oil

How to store oil

The extra virgin olive oil is part of our daily life: it is unthinkable not to have oil in the kitchen …! It’s part of our diet as bread and milk. It ‘important, however, that the oil is of good quality.

In fact, the used oil and rancid harms to the high content of free radicals … so it is important to know … keep away from light and heat sources.

Wary of transparent glass containers and plastic materials.

How taste the oil

Not necessarily have to be an expert to figure out if a virgin olive oil is a good oil. Following some simple rules and repeating the tasting several times you can ‘be able to tell the difference between a bad oil by one with the best quality.

To begin to approach the tasting

-Pour a little oil into a glass mat (the official one is a shot of blue glass)

-Take short in his hands and warm it slightly in the palm roteandolo. By atra hand hold plugged short so as not to miss the smells;

-Bring the glass to his nose and smell intensively. Simply smelling the oil we can tell if it looks good or if it is poor. The smell, more or less understood and maybe olive vegetable, fruit or herb will give us enough elements to be safe on the quality of the product

-Take a sip and keep the oil on the palate for a few seconds, letting a little air in the oral cavity to amplify the taste;

-Tasting. In the mouth the two tactile sensations that are emerging are bitter and spicy. They can be in balance or can dominate the other.

The bitter-spicy extra virgin olive oil is a value which takes an important value to the high content of polyphenols (antioxidants). Many consumers exchange this value for a defect associating the taste perceived a heavy oil or even worse acid.

The characteristic spicy-bitter aftertaste, is considered positive attribute by professional tasters, so do not worry if the oil is slightly bitter and spicy, will become an attribute that hardly will you do with less when you use mainly the raw oil for your dishes.

Always remember that the free acidity of the oil is not perceptible to the taste, because the free fatty acids of the oil are odorless and tasteless.