De smaken van extra vierge olijfolie

Talloze factoren beïnvloeden de smaken van extra vierge olijfolie.Het begrijpen van de basisprincipes kan tot bevredigende resultaten leiden.

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Naast de geografie hebben tientallen andere variabelen invloed op de smaakexpressie van een extra vierge olijfolie; klimaat, nabijheid van andere planten, landbouwtechnieken, verwerkingstechnologieën en opslagfaciliteiten hebben allemaal invloed op de smaak.

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EVOO-smaken begrijpen

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Hun werk wordt traditioneel gecoördineerd door een panelleider die de resultaten van de proeverijen samenvat en uiteindelijk de categorie van de olijfolie in kwestie bevestigt en of deze al dan niet de naam verdient extra vierge.

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Twee van de meest relevante kenmerken van hoogwaardige extra vierge olijfolie zijn de aanwezigheid en intensiteit van bitterheid en scherpte, die wijzen op de aanwezigheid van fenolverbindingen.

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[{"selector":"#anim-a002e738-a9ee-4baf-93b0-85b09cfd9b9c","keyframes":{"opacity":[0,1]},"delay":0,"duration":1600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-249cba5f-daaf-4ed0-a689-56b9fdfdb87b","keyframes":{"transform":["translate3d(0px, 184.26622%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":1600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-8d9a35ff-94d5-4dac-a0fc-6e87672b8a98","keyframes":{"opacity":[0,1]},"delay":200,"duration":2000,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] "Onze eerste missie is het registreren van de identiteitskaart van de extra vergine olijfolie, bevestigen dat deze vrij is van gebreken, het beoordelen van de aanwezigheid van fruitige tonen, die we ook kunnen omschrijven als groen of rijp, of op hun intensiteit, en het evalueren van de aanwezigheid van bitterheid en kruidigheid", zegt Simona Cognoli, oprichtster van Oleonauta en een professionele olijfolieproever. Lees meer

Aroma en smaak

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Gezien de groeiende hoeveelheid kennis over de gezondheidsvoordelen van polyfenolen, richten veel producenten zich nu op het maken van EVOO's met de hoogst mogelijke hoeveelheid van deze organische verbindingen.

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Hoe bekroonde olijfolie te maken in een tractor-oplegger

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De smaken van extra vierge olijfolie

Talloze factoren beïnvloeden de smaken van extra vierge olijfolie.Het begrijpen van de basisprincipes kan tot bevredigende resultaten leiden.

Naast de geografie hebben tientallen andere variabelen invloed op de smaakexpressie van een extra vierge olijfolie; klimaat, nabijheid van andere planten, landbouwtechnieken, verwerkingstechnologieën en opslagfaciliteiten hebben allemaal invloed op de smaak.

EVOO-smaken begrijpen

Hoewel iedereen extra vierge olijfolie en alle mogelijke smaken kan leren proeven en waarderen, worden ze ook beoordeeld door professionele proevers, meestal georganiseerd in panels.

Hun werk wordt traditioneel gecoördineerd door een panelleider die de resultaten van de proeverijen samenvat en uiteindelijk de categorie van de olijfolie in kwestie bevestigt en of deze al dan niet de naam verdient extra vierge.

Twee van de meest relevante kenmerken van hoogwaardige extra vierge olijfolie zijn de aanwezigheid en intensiteit van bitterheid en scherpte, die wijzen op de aanwezigheid van fenolverbindingen.

Aroma en smaak

Alle consumenten kunnen de stappen van olijfolieproevers en chef-koks volgen om extra vierge olijfolie te leren proeven en vergelijken, hun geuren te ontdekken en te experimenteren met het gebruik ervan als rauwe dressing of kookingrediënt.

Gezien de groeiende hoeveelheid kennis over de gezondheidsvoordelen van polyfenolen, richten veel producenten zich nu op het maken van EVOO's met de hoogst mogelijke hoeveelheid van deze organische verbindingen.

Er valt meer te proeven dan smaak

KLIK OP DE ONDERSTAANDE LINK OM HET VOLLEDIGE ARTIKEL TE LEZEN

Hoe bekroonde olijfolie te maken in een tractor-oplegger

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