The Truth in a Drop: How to Identify Real EVOO

Busting myths, understanding polyphenols, and the art of tasting. A guide by Philia Kitchen Lab.

The Evolution of Quality. We notice that, year after year, there is a clear improvement in the cultivation and milling processes. At Philia Winery & Kitchen Lab, we believe we contribute to this evolution through our recommendations, helping people better understand the true quality of olive oil. Unfortunately, like many producers, most consumers do not fully realise the essence of olive oil. As a result, they are easily deceived regarding quality and preservation.

The Evolution of Quality We notice that every year there is a clear improvement in the cultivation and milling processes. At Philia Winery & Kitchen Lab, we want to believe that we contribute to this evolution through our recommendations, helping people better understand the true quality of olive oil. Unfortunately, like many producers, most consumers do not fully realize the essence of olive oil. As a result, they are easily deceived regarding quality and preservation.

The Sensory Test: Nose & Palate The quality of olive oil is revealed by smell and taste, not by color (which is why professional tasting glasses are blue). To test it like a pro:

1. Pour a small amount of olive oil into a wine glass.

2. Warm it with your hands to 20-27°C.

3. Swirl it slightly to coat the glass walls.

4. Inhale deeply.

The Nose: The aroma of a good olive oil must refer to freshness. You should smell fresh olives, citrus fruits, cut grass, artichoke, or tomato leaves. If the smell is heavy, greasy, or unpleasant, the oil is of low quality. The Mouth: Then, focus on the taste buds. We look for two key attributes:

• Bitterness: A typical taste of oils from green fruits. It results from phenolic substances (mainly Oleuropein). It should be perceptible but disappear gradually.

• Pungency (Spicy): A characteristic caustic sensation in the throat, typical of early harvest oils. This "burn" comes from Oleocanthal and Oleacein—two powerful anti-inflammatory compounds.

We suggest a new classification of EVOO based on its Phenolic Profile. That spicy kick isn't just a flavour; it's proof of the hard work done in the olive grove to preserve these health-protecting compounds.

Identifying Defects: The Negative Attributes If you are unsure how to identify real EVOO, you can start by learning to identify the wrong one. The defects are often more distinct than the virtues:

• Fusty / Musty: A smell like old clothes or mold. This comes from fruit stacked in piles, undergoing anaerobic fermentation or attacked by fungi during poor storage.

• Rancid: A stale, metallic taste caused by oxidation (exposure to air) or contact with unsuitable metals.

• Cooked / Burned: A result of overheating during the crushing process. At Philia, we never exceed 27°C (Cold Extraction). By controlling the temperature, we sacrifice production volume, but we gain organoleptic superiority.

• Grubby: A smell of worms, indicating the fruit was affected by the Dacus fly.

• Wood / Hay: Indicates dehydrated fruit or frost damage.

The Chemistry of Purity (Downloadable Evidence) Olive oil is a complex mixture of tri-, di-, and mono-glycerides. It is one of the best sources of fatty acids and natural antioxidants (polyphenols, tocopherols).

• 98%: Monounsaturated (oleic acid), polyunsaturated, and saturated fatty acids.

• 2% (The Magic): Phytosterols (β-sitosterol), hydrocarbons (squalene), and the crucial polyphenols.

For those who want to dive deeper into the strict European Regulations regarding chemical analysis, acidity limits, and sterol composition, we have attached the official EU Regulation document below. It is the technical bible that ensures what you eat is truly Extra Virgin.

[Download: Official Journal of the E.U. - Olive Oil Quality & Purity Regulation]

Olive Oil Quality & Purity E.U. pdf

Download PDF • 471KB

The 4 Pillars. Ultimately, the philosophy of high-quality olive oil can be summarised in four words: Faster, Colder, Darker, Cleaner. The faster we harvest, the colder we extract, the darker we store, and the cleaner we keep the process, the better the result in your bottle.