There鈥檚 never been so much interest in high-quality extra virgin olive oil. Why?
Written by Curtis Cord, Founder of Olive Oil Times and Executive Director of ICC鈥檚 Olive Oil Sommelier Certification program
Two reasons: First, there are the health benefits revealed in a never-ending stream of research that credits components in EVOO with helping us live longer, healthier lives.
And, there鈥檚 the taste. Extra virgin olive oil is an unprocessed fruit juice that reflects its terroir much like wine, and chefs around the world are only beginning to discover how to use different olive varieties to elevate their dishes to heights they never imagined.
But something else that has come to the forefront is the importance of choosing a high-quality olive oil to get the full advantage of these benefits. There鈥檚 a huge difference between a really great olive oil and one pretending to be. Mislabeled and substandard oils are a major concern for people who are responsible for making choices in this category.
Luckily for us, there are more excellent olive oils, from more regions, than ever before. At this year鈥檚 New York International Olive Oil Competition (an annual event that was launched at the ICC five years ago) there were 910 entries from 27 countries 鈥 and more winners than in past editions.
That鈥檚 great news for those of us who care a lot about what we eat and seek the best quality, especially in products as important as extra virgin olive oil.
But, there鈥檚 a problem. The only way to really know if an olive oil is good or not is to learn how to taste it. Most people can鈥檛 tell a high-quality olive oil that deserves the investment from an old, rancid one that shouldn鈥檛 be on the store shelves, to begin with.
In fact, we鈥檝e been eating poor-quality olive oil for so long that a recent study found most people actually chose a rancid oil that has virtually none of the touted health benefits, over a fresh, healthful one simply because they didn鈥檛 know what they should be looking for and selected the one that seemed more familiar to them.
So what does good extra virgin olive oil taste like?
First of all, it can鈥檛 reveal what we call 鈥渄efects鈥 in olive oil sensory assessment. Some of the most common are rancidity (basically spoiled fruit, like a banana that has turned black), fustiness (when the olives have undergone advanced fermentation often by sitting around before they were milled) and muddy (that results from unclean milling equipment).
There are also what are called the 鈥減ositive characteristics of olive oil鈥 鈥 fruitiness, bitterness, and pungency 鈥 that are indicators of fresh, healthy fruit and careful processing. Trained tasters look for oils that exhibit a nice balance of the three.
To recognize defects and positive attributes take time and practice, but with so much at stake, more chefs, producers, food buyers, foodies and others are finding it well worth the effort to know how to assess the quality of this vital food for themselves, their families and the companies they represent.
The Olive Oil Program at the International Culinary Center brings the world鈥檚 foremost olive oil experts and educators to the New York and California campuses in a comprehensive series of courses spanning production, quality management, and advanced sensory assessment.
There has never been a greater need to foster a deeper understanding of this important food among today鈥檚 culinary leaders.
This blog post was originally published by the International Culinary Center (ICC), founded as The French Culinary Institute (FCI). In 2020, ICE and ICC came together on one strong and dynamic national platform at ICE's campuses in New York City and Los Angeles. Explore your culinary education where the legacy lives on.
