HOW A HIGH QUALITY EXTRA
VIRGIN OLIVE OIL IS RECOGNIZED?

If you are not an olive oil tasting expert or laboratory employee, it will not be easy for you to understand whether the oil you taste is a natural extra virgin olive oil.

Organoleptically;

When you smell natural extra virgin olive oil, if the smell is like newly cut grass, green almond, almond, green apple, green branch of tomatoes, green banana peel, artichoke, green peas, if it smells like perfume and this smell makes you happy and doesn’t disturb you;

When you take a sip of extra virgin olive oil and pass it to your tongue and palate, if you taste a sourness and bitterness of almond or unripe green olive or apple seed at the side regions of your tongue;

If you have a burning feeling in your throat like black pepper bitterness and this bitterness do not go down to your alimentary canal, you have found the right extra virgin olive oil.

However;

If you are disturbed by bad and heavy smell of the product you purchased;

If it is too sweet or bitter when you sip the olive oil (the bitterness you will perceive is the bitterness of green olive when you eat it by picking up from a tree or the bitterness of almond or apricot seed);

If you have a burning feeling going down in your alimentary canal and if have an epigastric burning after meals, the product you purchased might not be extra virgin olive oil.

You may report suspicious products by calling the food line (174) within the scope of food safety. Natural extra virgin olive oil refers to chemical and organoleptic values of the oil made of olive fruit that complies with food codex criteria. The processing methods such as stone-crusher or grinder, leaking from sack, slipping from pressing machine do not influence its nature of being extra virgin olive oil. It is not possible to determine its quality by looking at the color of the oil.

If Natural Extra Virgin Olive Oil you purchased has passed chemical and organoleptic analysis and fits your palatal delight, you may have found the best olive oil.

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