COURSE FOR VIRGIN OLIVE OIL TASTERS – PANEL TRAINING
In addition to the instrumental analyses to define an “Extra Virgin” oil, there is the Panel Test, an analysis of a sensory nature in which man is the protagonist. This technique consists of the use of highly specialized people trained in recognizing the characteristics, both positive and negative, found in the product obtained from the pressing of olives. This qualitative recognition, carried out through inhalation and subsequent tasting by the tasters, makes it possible to pass judgment on the oil under examination by recognizing its typical scents, aromas and flavors.
It seemed like a dream in the drawer, but instead, thanks to the helpfulness and insight of Alfio Lo Conte, who made his premises and his time available, to the perseverance of the two agronomists Ivan Rizzitelli and Francesco Castelluccio, who patiently followed us throughout the educational journey, and to our teachers Antonello Paduano and Maria Luisa Ambrosino, whose professionalism and interest shown during the explanations, a great interest was born in us students for everything that revolves aroundolive oil and its organoleptic properties.
In this way, we “would-be tasters” have peeped into a new reality that has allowed us to appreciate even more the gold on our tables: we certainly now pay attention to smelling the scent of the oil, without being fooled only by its appearance or color. We are able to recognize if there are defects such as reheating, sludge, avvinato or rancid (in fact, many of us did not know the meaning of these terms to describe an oil!) and to be able to say that an oil “is not extra virgin.”
The most beautiful part of the course, as far as I am concerned, was the education inoil tasting, which made one olfactively appreciate the presence of fruity scents, more or less intense, and only later on the presence of aromatic substances that solicit the taste buds during tasting: I would call it an explosion of tastes, to which, before this experience, I was not paying attention. Now, in an oil, I can tell the difference between a green fruitiness of leaf or grass, the presence of substances reminiscent of bitter vegetables, such as artichoke and chicory, the hint of almond or tomato, the spicy sensation that persists and makes one appreciate the food tasted even more.
Confident to continue our journey to become true “extra virgin olive oil tasters” I again thank all the staff who followed us in training!!!
A fascinated pupil
Dr. Antonietta Mazzeo
Alfio Lo Conte
Tecnico ed esperto degli oli extravergini di oliva, iscritto nell’Elenco Nazionale sezione Campania.
Maestro di frantoio con diploma, conseguito presso International Extravirgin Agency.
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