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Olive Oil Greek Sommeliers Assosiation

Olive Olive Presentation MW Santorini
by

Greek Sommelier

on 9 June 2013

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Transcript of Olive Oil Greek Sommeliers Assosiation

Greek Extra Virgin
Olive Oil
The Mediterranean is the historic home of the olive where it has been and continues to be an important part of life for 6000 years. Throughout the Greek history, the olive was a symbol of wealth, fame and peace. It played a fundamental role in culture, the arts, trade, technology and the economy. A HISTORY OF 6.000 YEARS!
Olive oil was a basic staple in daily life with the olive and its oil being a major part of Mediterranean diet & especially Cretan cuisine. Olive oil was used in both cooked and uncooked dishes. Different meats were always generously oiled before and after cooking. The ancient Greeks invented the salad dressing which was comprised of extra virgin olive oil, vinegar, sea salt and honey. Olive Oil in Ancient Greece Olive Oil is THE ULTIMATE super food •Olive oil, especially extra virgin, contains tyrosol phenolic compounds such as oleuropein and oleocanthal. These compounds are responsible for its bitter, and pungent taste. Oleocanthal, oleurpein, and its derivative hydroxytyrosol are nature’s most powerful anti-oxidants.
•Together with vitamin E and carotenoids, they play a vital role fighting against cancer, inflammation, coronary artery disease, degenerative nerve diseases, diabetes…etc. Some Figures 85% EVOO
>90% EVOO CRETE
190.000.000 lt exported
Greeks -> more than 24 liters/person/year 16 P.D.O & 11P.G.I
140.000.000 olive trees in Greece
400.000.000 lt olive oil production/year Koroneiki
The King Variety
Cultivated: Crete, Peloponnese
Fruit intensity: medium to strong
Bitter & Pungent intensity: medium+
Pungent > Bitter
Aromas: fresh cut grass, tomato leaf, artichoke, green apple, almonds Athinoelia
in antioxidants
Cultivated: Crete, Peloponnese
Fruit intensity: medium to strong
Bitter & Pungent intensity: medium
Pungent ~ Bitter
Aromas: herbal & floral notes, tomato leaf, artichoke, green apple, butter Manaki
mild
Cultivated: Peloponnese, Sterea Ellada
Fruit intensity: medium
Bitter & Pungent intensity: light
Pungent ~ Bitter
Aromas: green apple, citrus, tomato Kolovi
Great complexity
Cultivated: Lesvos, Chios
Fruit intensity: medium to strong
Bitter & Pungent intensity: medium to strong
Pungent > Bitter
Aromas: fresh cut grass, green tea, tomato, green pepper Koutsourelia
Fruit in predominance
Cultivated: Peloponnese, Sterea Ellada
Fruit intensity: medium to strong
Bitter & Pungent intensity: light
Pungent ~ Bitter
Aromas: under research Kolireiki
in revival
Cultivated: Northern Pelopennese
Fruit intensity: medium
Bitter & Pungent intensity: light
Pungent ~ Bitter
Aromas: ripe tomato, herbal notes, almonds main varieties the natural process to produce the EVOO 1.
Place the tasting glass or cup in the palm of one hand closing your hand around it to cup it. This will assist in warming the oil slightly (ideally 28ºC to 30ºC). Place your other palm over the top of the glass or cup to create a seal. Rotate the tasting glass gently to warm the oil and release aromas. This should only take 10-15 seconds. 2.
Remove your hand from the top of
the tasting glass or cup and take an initial sniff to get an immediate first impression.
Take a deeper smell to
confirm your first impressions.
Think about the intensity of the aroma/s 3.
Carefully take a small sip and roll it around your mouth so that it coats every area.
Through clenched teeth draw two or three breaths of air over your mouth. This is called "aspiration" and this will allow the oil be sprayed right to the back of your throat and assist in determining the oils. Use the Olive Oil Aroma & Taste Characteristics table to help you define the oils taste*. *Extra Virgin Grade Olive Oil will vary in the
degrees of fruitiness, bitterness and
pungency. Consider the presence, intensity
and balance of these three elements in each
sample and make notes if you like. 4.
You can swallow the oil or spit it out into a disposable container. As the oil
moves to the back of your tongue and throat it may leave a throat
catching or pungent sensation. This may be defined as a positive attribute such as peppery or chilli and should be expected in fresh Extra Virgin Olive Oils that are either robust or moderate in style.You can cleanse your palate between samples with a slice of green apple making sure to leanse with a sip of water or mineral water before continuing to the next sample.

Enjoy! Let' s Taste ! fruit pungent bitter balanced intensity olive oil education typical characteristics taste tree discover terroir and whether there are any negative or positive attributes that you can define.
Use the Olive Oil Aroma & Taste Characteristics table to assist you. rancid
musty
fusty
muddy thank you! future tasting paths knowledge Greek Sommeliers Association
Full transcript