Olive Oil Tasting at the Pantheon Institute!

The last extra-curricular activity that we organized for the Spring2011 students at the Pantheon Institute was an extra-virgin olive oil tasting.

We contacted a real expert in the field, Mr. Luca Mattioli, who came to the Pantheon office on Thursday afternoon to teach the students how to taste olive oil and how to distinguish a good product from a bad one.

Mr. Mattioli started his lesson with a little general information about olive oil: he said that “like wine, virgin olive oil has distinct flavors and signs of the territory of origin. Italy, having its head in central Europe, its feet in the Mediterranean and its belly somewhere in between, is blessed with a varied climate. Volcanic rock, marine salt, truffles and mushrooms, herbs and spices, fruit and vegetables, all join in with the help of father Sun to create the many different flavors of olive oils”.

This is why it is essential to discover how to taste the differences between olive oils and how to recognize their main qualities (i.e. sweetness, fruitiness, smoothness, softness…) and their main defects (i.e. rancidity, weakness, dryness…).

As for wines, also the tasting of extra-virgin olive oils entails the use of three of our sensory systems: vision, olfaction and taste.

Obviously, as Mr. Mattioli explained, the mouth tasting is the “classical and most complete method to value an olive oil and finally draw a conclusion after the visual and flavor tests”. The olive oil sommelier also gave our students some suggestions on how to match olive oils that are produced in different regions of Italy with the appropriate food.

We hope that our students enjoyed this experience and we will certainly organize this interesting activity again in the future!