1. Intro
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Olive Oil Sommelier
Certificate Program
Network
Home Studios 2
Password
home8734
Olive Oil Times
Founding editor-in-chief
NYIOOC World Olive Oil Competition
Founder, President
Olive Oil Times Education Lab
Director
What is an olive oil sommelier?
Why Olive Oil?
HEALTH
Phenolic compounds in plants are good sources of natural antioxidants.
(and around 30 others)
Inflammatory diseases include allergy, asthma, autoimmune diseases, coeliac disease, glomerulonephritis, hepatitis, inflammatory bowel disease, preperfusion injury and transplant rejection.
A Culinary Wonder
A Cultural Phenomenon
Kirkpinar
Who Eats Olive Oil?
Americans Consume about one liter per year
Brits consume about twice that much
In Italy and Spain, it's over 12 liters/year
Greeks consumer
25 liters per year
Too bad many more don't.
...and some think they are when they're not
Spain
Italy
Greece
Tunisia
Turkey
Portugal
France
Croatia
Slovenia
Europe
Albania
Bosnia and Herzegovina
Montenegro
North Macedonia
Serbia
Kosovo
Cyprus
Bulgaria
Romania
Malta
San Marino
Africa
Algeria
Egypt
Ethiopia
Kenya
Libya
Morocco
South Africa
Asia/Middle East
China
Georgia
India
Iran
Iraq
Israel
Jordan
Lebanon
Oman
Pakistan
Palestine
Saudi Arabia
Syria
United Arab Emirates
Uzbekistan
United States
Brazil
New Zealand
Peru
Uruguay
Mexico
Guatemala
Honduras
EVOO is fruit juice
Drupes
Unrefined
Everything else is refined
Terroir
OLIVE CULTIVARS
ARBEQUINA
PICUAL
FRANTOIO
KORONEIKI
CORATINA
Geographic Indications
PDO (DOP)
AOC
PGI
Quality Seals
Olive Oil Producers
3 Million +
How is Olive Oil Made?
Cleaning
Crushing
Maceration
Pressing
Almazara Del Pilar
200 tons/day
Production Costs
UNREFINED
extra virgin
virgin
REFINED
olive oil
olive pomace oil
Light
Extra Light
Pure
First Cold Pressed
Olive Pomace
Extra Virgin
Olive Oil Quality
Sometimes the extra virgin
we buy is not extra virgin
IOC
Enforcement
The EU requires one test per 1,000 mt
Canadian inspectors send 80–100 samples
for analysis annually
The USDA (United States Department of Agriculture) enforces olive oil standards through its Agricultural Marketing Service (AMS).
The AMS may take enforcement action, such as detaining or condemning the product or requiring corrective actions by the manufacturer or importer. In some cases, fines may be imposed or legal action may be taken against the manufacturer or importer.
Consumer Uncertainty
Factors That Affect Quality
terroir
cultivar
weather
harvest time
harvest methods
production methods
hygiene
storage
packaging
transport conditions
freshness
Freshness
Enemies of Fresh Olive Oil
Air, Light, Heat, Time
all of which will affect how an
olive oil smells and tastes
and trained tasters can detect the defects that arise when quality degrades
How Should Good Olive Oil Taste?
FRESH
FRUITY
BITTER
Every good
olive oil is...
FRUITY
BITTER
PUNGENT
Great olive oil also has to have...
BALANCE
HARMONY
PERSISTENCE
DEFECTS
OLIVE OIL
RANCID
WINEY / VINEGARY
MUDDY SEDIMENT
Text
Cooking with olive oil
The Dreaded Smoke Point
COOKING OIL SMOKING POINTS
COCONUT 350°F
GRAPESEED 392°F
CANOLA 400°F
EXTRA VIRGIN OLIVE 405°F
VIRGIN OLIVE 420°F
PEANUT 450°F
SUNFLOWER 450°F
CORN 450°F
OLIVE-POMACE 460°F
EXTRA LIGHT/REFINED 468°F
Choosing
HOW MUCH SHOULD I PAY FOR GOOD OLIVE OIL?
$329
$279
$209
$28
$28
$28
There's only one way to know if an olive oil is good.
oot.ms/sustain
Juan Ignacio
