{"id":8439,"date":"2026-08-12T11:37:12","date_gmt":"2026-08-12T09:37:12","guid":{"rendered":"https:\/\/www.suertealta.es\/blog\/degustation-dhuile-dolive-vierge-extra-par-gino-celletti\/"},"modified":"2026-10-23T13:38:02","modified_gmt":"2026-10-23T11:38:02","slug":"degustation-dhuile-dolive-vierge-extra-par-gino-celletti","status":"publish","type":"post","link":"https:\/\/www.suertealta.es\/fr\/blog\/degustation-dhuile-dolive-vierge-extra-par-gino-celletti\/","title":{"rendered":"D\u00e9gustation d\u2019huile d\u2019olive vierge extra par Gino Celletti"},"content":{"rendered":"
<\/div>\n

Nous venons de recevoir le livre Monocultivar Olive Oil Top 2021 de Gino Celletti. Son apport \u00e0 la d\u00e9gustation de l\u2019huile d\u2019olive vierge extra est tr\u00e8s int\u00e9ressant : il aborde des sujets essentiels sous un angle cr\u00e9atif et novateur.<\/em><\/p>\n\n

\n

CHIFFRE CL\u00c9<\/h4>\n\n\n\n

L\u2019acidit\u00e9 d\u2019une huile d\u2019olive ne peut jamais \u00eatre d\u00e9tect\u00e9e en bouche : l\u2019acide ol\u00e9ique est insoluble dans l\u2019eau et ne se mesure qu\u2019en laboratoire.<\/p>\n<\/div>\n\n

Voici quelques-uns des points que souligne Gino Celletti sur la d\u00e9gustation d\u2019HOVE.<\/p>\n\n

7 id\u00e9es de Gino Celletti sur la d\u00e9gustation d\u2019HOVE<\/em><\/h2>\n\n
    \n
  1. Les saveurs de caf\u00e9, de fraise ou de menthe n\u2019existent pas<\/strong> : elles sont per\u00e7ues par l\u2019odorat, et non par le go\u00fbt. Il faudrait dire que quelque chose \u00ab sent \u00bb la menthe, et non qu\u2019il \u00ab a le go\u00fbt \u00bb de menthe.<\/li>\n\n\n\n
  2. L\u2019HOVE doit avoir une odeur ; si elle ne sent rien, elle ne peut pas \u00eatre vendue<\/strong> : une huile sans ar\u00f4me est \u00ab lampante \u00bb : soit elle est raffin\u00e9e (elle a perdu ses ar\u00f4mes au cours du processus), soit ce n\u2019est tout simplement pas de l\u2019huile d\u2019olive.<\/li>\n\n\n\n
  3. La \u00ab bonne \u00bb huile doit piquer, et plus elle pique, mieux c\u2019est<\/strong> : le piquant provient des polyph\u00e9nols : plus il y a de piquant, plus il y a d\u2019antioxydants.<\/li>\n\n\n\n
  4. Si elle ne pique pas, il peut s\u2019agir d\u2019une arnaque<\/strong> : l\u2019absence de piquant sugg\u00e8re qu\u2019elle ne provient pas d\u2019olives ou qu\u2019elle a \u00e9t\u00e9 \u00ab lav\u00e9e \u00bb.<\/li>\n\n\n\n
  5. Si l\u2019huile est am\u00e8re, r\u00e9jouissez-vous<\/strong> : l\u2019amertume n\u2019est pas un d\u00e9faut, mais une valeur ajout\u00e9e (comme pour le vin blanc ou le vin rouge) ; elle provient de l\u2019oleurop\u00e9ine, \u00e9galement pr\u00e9sente dans l\u2019olive crue.<\/li>\n\n\n\n
  6. La couleur verte n\u2019est pas un gage de qualit\u00e9<\/strong> : elle peut \u00eatre obtenue artificiellement en ajoutant des b\u00eata-carot\u00e8nes \u00e0 une huile de graines ; seule la d\u00e9gustation (piquant, amertume, ar\u00f4me) permet de confirmer qu\u2019il s\u2019agit d\u2019une v\u00e9ritable HOVE.<\/li>\n\n\n\n
  7. L\u2019acidit\u00e9 ne se d\u00e9tecte pas en bouche<\/strong> : l\u2019acide ol\u00e9ique est insoluble dans l\u2019eau et ses dimensions mol\u00e9culaires sont sup\u00e9rieures \u00e0 celles des r\u00e9cepteurs de la langue ; l\u2019acidit\u00e9 ne peut \u00eatre mesur\u00e9e qu\u2019en laboratoire.<\/li>\n<\/ol>\n\n

    <\/p>\n\n

    <\/p>\n\n

    \"\"<\/figure>\n\n

    Questions fr\u00e9quentes sur la d\u00e9gustation d\u2019HOVE<\/em><\/h2>\n\n
      \n
    1. Pourquoi une bonne HOVE doit-elle piquer et \u00eatre am\u00e8re ?<\/strong> Parce que ces deux sensations indiquent une forte teneur en polyph\u00e9nols, les antioxydants naturels de l\u2019huile.<\/li>\n\n\n\n
    2. Peut-on conna\u00eetre l\u2019acidit\u00e9 d\u2019une huile en la go\u00fbtant ?<\/strong> Non : l\u2019acidit\u00e9 ne se d\u00e9termine qu\u2019en laboratoire, jamais au palais.<\/li>\n\n\n\n
    3. Une couleur vert intense est-elle le signe d\u2019une bonne HOVE ?<\/strong> Pas n\u00e9cessairement : elle peut \u00eatre obtenue artificiellement ; ce qui est fiable, c\u2019est l\u2019ar\u00f4me, le piquant et l\u2019amertume.<\/li>\n\n\n\n
    4. Pourquoi une couleur vert intense n\u2019est-elle pas un indicateur fiable de qualit\u00e9 ?<\/strong> Parce qu\u2019elle peut \u00eatre obtenue artificiellement en ajoutant des b\u00eata-carot\u00e8nes \u00e0 une huile de graines ; seule la d\u00e9gustation (ar\u00f4me, piquant, amertume) permet de confirmer qu\u2019il s\u2019agit d\u2019une v\u00e9ritable HOVE.<\/li>\n<\/ol>\n\n
      \n\n\t\t\n
        \n\t\t\t <\/ul>\n <\/div> \n","protected":false},"excerpt":{"rendered":"

        Sept id\u00e9es provocatrices de Gino Celletti sur la mani\u00e8re de vraiment d\u00e9guster une HOVE, et de distinguer une huile authentique d\u2019une arnaque.<\/p>\n","protected":false},"author":3,"featured_media":8441,"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":[913,968],"tags":[976,942,947,963],"class_list":["post-8439","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-hove","category-varietes","tag-expoliva","tag-histoire","tag-picual","tag-qualite"],"acf":[],"yoast_head":"\nD\u00e9gustation d\u2019huile d\u2019olive vierge extra par Gino Celletti - Cortijo de Suerte Alta<\/title>\n<meta name=\"description\" content=\"Sept id\u00e9es provocatrices de Gino Celletti sur la mani\u00e8re de vraiment d\u00e9guster une HOVE, et de distinguer une huile authentique d\u2019une arnaque.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.suertealta.es\/fr\/blog\/degustation-dhuile-dolive-vierge-extra-par-gino-celletti\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"D\u00e9gustation d\u2019huile d\u2019olive vierge extra par Gino Celletti\" \/>\n<meta property=\"og:description\" content=\"Sept id\u00e9es provocatrices de Gino Celletti sur la mani\u00e8re de vraiment d\u00e9guster une HOVE, et de distinguer une huile authentique d\u2019une arnaque.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.suertealta.es\/fr\/blog\/degustation-dhuile-dolive-vierge-extra-par-gino-celletti\/\" \/>\n<meta property=\"og:site_name\" content=\"Cortijo de Suerte Alta\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/SuerteAlta\/\" \/>\n<meta property=\"article:published_time\" content=\"2026-08-12T09:37:12+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-10-23T11:38:02+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.suertealta.es\/wp-content\/uploads\/2026\/08\/Captura-de-pantalla-2026-08-19-144927.png\" \/>\n\t<meta property=\"og:image:width\" content=\"396\" \/>\n\t<meta property=\"og:image:height\" content=\"281\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/png\" \/>\n<meta name=\"author\" content=\"Suerte Alta\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"\u00c9crit par\" \/>\n\t<meta name=\"twitter:data1\" content=\"Suerte Alta\" \/>\n\t<meta name=\"twitter:label2\" content=\"Dur\u00e9e de lecture estim\u00e9e\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.suertealta.es\\\/fr\\\/blog\\\/degustation-dhuile-dolive-vierge-extra-par-gino-celletti\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.suertealta.es\\\/fr\\\/blog\\\/degustation-dhuile-dolive-vierge-extra-par-gino-celletti\\\/\"},\"author\":{\"name\":\"Suerte Alta\",\"@id\":\"https:\\\/\\\/www.suertealta.es\\\/fr\\\/#\\\/schema\\\/person\\\/ed3a184281a4903a143d1b5948eb1d9e\"},\"headline\":\"D\u00e9gustation d\u2019huile d\u2019olive vierge extra par Gino Celletti\",\"datePublished\":\"2026-08-12T09:37:12+00:00\",\"dateModified\":\"2026-10-23T11:38:02+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.suertealta.es\\\/fr\\\/blog\\\/degustation-dhuile-dolive-vierge-extra-par-gino-celletti\\\/\"},\"wordCount\":545,\"publisher\":{\"@id\":\"https:\\\/\\\/www.suertealta.es\\\/fr\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/www.suertealta.es\\\/fr\\\/blog\\\/degustation-dhuile-dolive-vierge-extra-par-gino-celletti\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.suertealta.es\\\/wp-content\\\/uploads\\\/2026\\\/08\\\/Captura-de-pantalla-2026-08-19-144927.png\",\"keywords\":[\"Expoliva\",\"Histoire\",\"Picual\",\"Qualit\u00e9\"],\"articleSection\":[\"HOVE\",\"Vari\u00e9t\u00e9s\"],\"inLanguage\":\"fr-FR\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.suertealta.es\\\/fr\\\/blog\\\/degustation-dhuile-dolive-vierge-extra-par-gino-celletti\\\/\",\"url\":\"https:\\\/\\\/www.suertealta.es\\\/fr\\\/blog\\\/degustation-dhuile-dolive-vierge-extra-par-gino-celletti\\\/\",\"name\":\"D\u00e9gustation d\u2019huile d\u2019olive vierge extra par Gino Celletti - 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