{"id":7211,"date":"2026-08-12T11:37:12","date_gmt":"2026-08-12T09:37:12","guid":{"rendered":"https:\/\/www.suertealta.es\/blog\/extra-virgin-olive-oil-tasting-with-gino-celletti\/"},"modified":"2026-10-08T12:16:50","modified_gmt":"2026-10-08T10:16:50","slug":"extra-virgin-olive-oil-tasting-with-gino-celletti","status":"publish","type":"post","link":"https:\/\/www.suertealta.es\/en\/blog\/extra-virgin-olive-oil-tasting-with-gino-celletti\/","title":{"rendered":"Extra Virgin Olive Oil Tasting with Gino Celletti"},"content":{"rendered":"<div id=\"bsf_rt_marker\"><\/div>\n<p class=\"cita-intro wp-block-paragraph\"><em>We have just received Gino Celletti&#8217;s book <em>Monocultivar Olive Oil Top 2021<\/em>. His contribution to extra virgin olive oil tasting is fascinating: he tackles crucial topics from a creative and innovative angle. <\/em><\/p>\n\n<div class=\"wp-block-group articulo-callout is-layout-constrained wp-block-group-is-layout-constrained\">\n<h4 class=\"wp-block-heading\">KEY FACT<\/h4>\n\n\n\n<p class=\"wp-block-paragraph\">The acidity of an olive oil can never be detected in the mouth: oleic acid is insoluble in water and can only be measured in a laboratory.<\/p>\n<\/div>\n\n<p class=\"wp-block-paragraph\">Here we gather some of the key points Gino Celletti highlights about EVOO tasting.<\/p>\n\n<h2 class=\"wp-block-heading\">7 ideas from Gino Celletti on <em>EVOO<\/em> tasting<\/h2>\n\n<ol class=\"wp-block-list\">\n<li><strong>Coffee, strawberry or mint flavors do not exist<\/strong>: they are perceived through smell, not taste. We should say that something \u201csmells\u201d of mint, not that it \u201ctastes\u201d of mint. <\/li>\n\n\n\n<li><strong>EVOO must have aroma; if it has no smell, it cannot be sold<\/strong>: an oil with no aroma is \u201clampante\u201d: either it is refined (it lost its aromas during processing) or it is simply not olive oil.<\/li>\n\n\n\n<li><strong>A \u201cgood\u201d oil should be pungent, the more the better<\/strong>: pungency comes from polyphenols: the more pungent, the more antioxidants.<\/li>\n\n\n\n<li><strong>If it is not pungent, it may be a scam<\/strong>: a lack of pungency suggests it does not come from olives or that it has been \u201cwashed\u201d.<\/li>\n\n\n\n<li><strong>If the oil is bitter, be grateful<\/strong>: bitterness is not a defect but an added value (as with white or red wine); it comes from oleuropein, which is also present in raw olives.<\/li>\n\n\n\n<li><strong>A green color does not mean quality<\/strong>: it can be achieved artificially by adding beta-carotene to a seed oil; only tasting (pungency, bitterness, aroma) confirms whether it is a genuine EVOO.<\/li>\n\n\n\n<li><strong>Acidity cannot be detected in the mouth<\/strong>: oleic acid is insoluble in water and its molecules are larger than the receptors on the tongue; acidity can only be measured in a laboratory.<\/li>\n<\/ol>\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n<figure class=\"wp-block-image size-full\"><img fetchpriority=\"high\" decoding=\"async\" width=\"930\" height=\"622\" src=\"https:\/\/www.suertealta.es\/wp-content\/uploads\/2026\/08\/image-20.png\" alt=\"\" class=\"wp-image-3507\" srcset=\"https:\/\/www.suertealta.es\/wp-content\/uploads\/2026\/08\/image-20.png 930w, https:\/\/www.suertealta.es\/wp-content\/uploads\/2026\/08\/image-20-300x201.png 300w, https:\/\/www.suertealta.es\/wp-content\/uploads\/2026\/08\/image-20-768x514.png 768w, https:\/\/www.suertealta.es\/wp-content\/uploads\/2026\/08\/image-20-600x401.png 600w\" sizes=\"(max-width: 930px) 100vw, 930px\" \/><\/figure>\n\n<h2 class=\"wp-block-heading\">Frequently asked questions about <em>EVOO<\/em> tasting<\/h2>\n\n<ol class=\"wp-block-list\">\n<li><strong>Why should a good EVOO be pungent and bitter?<\/strong> Because both sensations indicate a high content of polyphenols, the oil\u2019s natural antioxidants.<\/li>\n\n\n\n<li><strong>Can you tell the acidity of an oil by tasting it?<\/strong> No: acidity can only be determined in a laboratory, never by taste.<\/li>\n\n\n\n<li><strong>Is an intense green color a sign of a good EVOO?<\/strong> Not necessarily: it can be achieved artificially; what is reliable is the aroma, pungency and bitterness.<\/li>\n\n\n\n<li><strong>Why is an intense green color not a reliable indicator of quality?<\/strong> Because it can be achieved artificially by adding beta-carotene to a seed oil; only tasting (aroma, pungency, bitterness) confirms whether it is a genuine EVOO.<\/li>\n<\/ol>\n\n    <div class=\"xs_social_share_widget xs_share_url after_content \t\tmain_content  wslu-style-1 wslu-share-box-shaped wslu-fill-colored wslu-none wslu-share-horizontal wslu-theme-font-no wslu-main_content\">\n\n\t\t\n        <ul>\n\t\t\t        <\/ul>\n    <\/div> \n","protected":false},"excerpt":{"rendered":"<p>Seven thought-provoking ideas from Gino Celletti on how to truly taste an EVOO, and how to tell a genuine one from a fraud.<\/p>\n","protected":false},"author":3,"featured_media":7213,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_joinchat":[],"footnotes":""},"categories":[526,515],"tags":[594,574,517,528],"class_list":["post-7211","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-evoo","category-varieties","tag-expoliva","tag-history","tag-picual","tag-quality"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v28.5 (Yoast SEO v28.5) - 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