Olive Oil Booklet
This twenty one page booklet, originally commissioned in 1993 by the then EEC and updated in 2002 and 2012, has again been thoroughly revised and a new edition published for 2016.
Contents
Introduction
Attributes and Diversity in Olive Oil
What is Olive Oil?
Where Olive Oil Comes From
Healthy Attributes
Quality and Flavour
Soils and Climate
Varieties and Cultivation Techniques
Harvest
Processing
EU Regulations and Definitions
Mandatory Regulation
Chemical and Organoleptic Testing
Voluntary Regulations
First Principles of Tasting Olive Oil
The Senses
A Tasting Vocabulary
How to Taste Olive Oil
Basic Tasting techniques
Styles of Oil and What to look for
The Mechanics of a Tasting
The Oils
Tasting Sheets |