Tasting Notes

The Big Olive’ produces the Premium Extra Virgin Olive Oil at The Big Olive Processing Plant straight from the juice of the olive harvested from its fields within very few hours i.e. within 24 hours, to produce the highest quality with the most amount of anti-oxidants and preserving the great health benefits associated with the freshness which is maintained in the nectar to produce an acidity truly well below the 0.8% acidity and in most cases below 0.5% and with some cases as low as 0.2%.

The aroma and constitution is maintained in stainless steel vats at the factory within meters of the unique ‘Senolia’ processing machine.

Each of the nectar that the olives produce are kept separate in designated stainless steel vats after extraction at a stable temperature

The Blending process of Extra Virgin Olive Oil is an exciting adventure every year as we produce the characteristics required for the markets and cuisines around the world. We believe Extra Virgin Olive Oil is about blending different varieties to enhance their flavors and produce different blends to compliment and enhance different dishes.

The Big Olive boasts some 17 different varieties in its orchards which means we can create the most sophisticated blend to the most discerning palate and any cuisine companion.

The Big Olive’ produces the Premium Extra Virgin Olive Oil at The Big Olive Processing Plant straight from the juice of the olive harvested from its fields within very few hours i.e. within 24 hours, to produce the highest quality with the most amount of anti-oxidants and preserving the great health benefits associated with the freshness which is maintained in the nectar to produce an acidity truly well below the 0.8% acidity and in most cases below 0.5% and with some cases as low as 0.2%.

The aroma and constitution is maintained in stainless steel vats at the factory within meters of the unique ‘Senolia’ processing machine.

Each of the nectar that the olives produce are kept separate in designated stainless steel vats after extraction at a stable temperature

The Blending process of Extra Virgin Olive Oil is an exciting adventure every year as we produce the characteristics required for the markets and cuisines around the world. We believe Extra Virgin Olive Oil is about blending different varieties to enhance their flavors and produce different blends to compliment and enhance different dishes.

The Big Olive boasts some 17 different varieties in its orchards which means we can create the most sophisticated blend to the most discerning palate and any cuisine companion.

Becoming the Olive
Oil tasting Expert

Becoming the Olive Oil tasting Expert

Olive oil is a natural product; a real “fruit juice” compared with the vast majority of vegetable oils which are extracted from ground oily seeds and therefore need the help of solvents

Quality olive oil is an oily juice obtained from olives in perfect ripe conditions from a healthy olive tree. The oil is obtained from fresh fruit and any handling or treatment that alters the chemical properties of its components must be avoided, both during extraction and storage.

It is important to differentiate between “oil varieties” and “oil quality”. Two different olive tree families produce different olive oil varieties, each one with a different colour, aroma and flavour, but both can have the same quality, because quality depends on a combination of factors, such as climate, the type of soil, the care taken during the production process, storage, etc.

An oil’s quality is defined by the following criteria, among others:
Quality parameters
Sensory analysis

Olive oil is a natural product; a real “fruit juice” compared with the vast majority of vegetable oils which are extracted from ground oily seeds and therefore need the help of solvents.

Quality olive oil is an oily juice obtained from olives in perfect ripe conditions from a healthy olive tree. The oil is obtained from fresh fruit and any handling or treatment that alters the chemical properties of its components must be avoided, both during extraction and storage.

It is important to differentiate between “oil varieties” and “oil quality”. Two different olive tree families produce different olive oil varieties, each one with a different colour, aroma and flavour, but both can have the same quality, because quality depends on a combination of factors, such as climate, the type of soil, the care taken during the production process, storage, etc.

An oil’s quality is defined by the following criteria, among others:
Quality parameters
Sensory analysis

Our Quality

Our Quality

The degree of acidity – quantity of fatty acids expressed as oleic acid. This is a result of, among others, the bad condition of the fruit, bad handling or bad storage. The degree of acidity of an oil IS NOT RELATED TO THE FLAVOUR
peroxide index This determines the initial oxidation of the oil and the deterioration of the natural antioxidants, such as tocopherols and polyphenols, may have suffered.
ultraviolet absorbency This is used to detect any oil’s abnormal component.

Sensory analysis
organoleptic characteristics (sensations sense organs can detect, mainly related to smell and taste) They are defined by experts by tasting.

Each type of tree, depending on the producing area, has a different variety of fruit and therefore produces an oil with different chemical and organoleptic properties. And within the same variety, different oils are produced depending on factors such as microclimate, the type of soil, altitude…etc.

Tasting is therefore necessary to appreciate the character and personality of the olive oil. Tasting tells you the characteristic aroma and flavour of each oil. It is important to realise that THE COLOUR DOES NOT REFLECT THE QUALITY, which is why professional tasters use a dark blue glass so that they are not influenced by the colour.

An olive oil’s aroma is appreciated by, gently heating the glass and breathing in the fragrance several times to compare it with a vegetable aroma (grass, fruit, etc.). As far as flavour is concerned, a few drops are enough to notice the oil’s sweetness. An acid flavour is detected towards the Centre of the tongue and when the oil is in contact with the palate. Bitterness or a peppery flavour is noticed at the back of the mouth. Tasters normally pour a little oil onto the tip of their tongue, and then, by breathing in slowly and continuously, the oil covers the whole palate and then goes back towards the throat.

The degree of acidity – quantity of fatty acids expressed as oleic acid. This is a result of, among others, the bad condition of the fruit, bad handling or bad storage. The degree of acidity of an oil IS NOT RELATED TO THE FLAVOUR
peroxide index This determines the initial oxidation of the oil and the deterioration of the natural antioxidants, such as tocopherols and polyphenols, may have suffered.
ultraviolet absorbency This is used to detect any oil’s abnormal component.

Sensory analysis
organoleptic characteristics (sensations sense organs can detect, mainly related to smell and taste) They are defined by experts by tasting.

Each type of tree, depending on the producing area, has a different variety of fruit and therefore produces an oil with different chemical and organoleptic properties. And within the same variety, different oils are produced depending on factors such as microclimate, the type of soil, altitude…etc.

Tasting is therefore necessary to appreciate the character and personality of the olive oil. Tasting tells you the characteristic aroma and flavour of each oil. It is important to realise that THE COLOUR DOES NOT REFLECT THE QUALITY, which is why professional tasters use a dark blue glass so that they are not influenced by the colour.

An olive oil’s aroma is appreciated by, gently heating the glass and breathing in the fragrance several times to compare it with a vegetable aroma (grass, fruit, etc.). As far as flavour is concerned, a few drops are enough to notice the oil’s sweetness. An acid flavour is detected towards the Centre of the tongue and when the oil is in contact with the palate. Bitterness or a peppery flavour is noticed at the back of the mouth. Tasters normally pour a little oil onto the tip of their tongue, and then, by breathing in slowly and continuously, the oil covers the whole palate and then goes back towards the throat.

Tasting Descriptions
Of Olive Oil

Tasting Descriptions of Olive Oil

Among the attributes that can define an oil are, for example:

Almondy: There can be two types: the typical fresh almond one or the dry healthy almond one. It is appreciated as an aftertaste when the oil stays in contact with the tongue or the palate and it is associated with sweet oils with a mild aroma.

Bitter: This is a characteristic flavour of oil obtained from green olives: it can be more or less pleasant, depending on its intensity.

Mild: This is neither a negative nor a positive attribute of the oil whose organoleptic characteristics are very weak, as its aromatic components have been lost.

Sweet: This is a gentle and pleasant flavour of the oil, which is not exactly sugary, but the bitter, astringent or peppery attributes do not predominate.

Fruity: It reminds us, of the aroma and flavour of healthy fresh fruit picked when it is just ripe.

Ripe fruit: This recalls olive oil obtained from ripe fruit and generally has a mild aroma and sweet taste.

Grassy: Aroma and flavour characteristic of some oils that remind us of cut grass.

Green leaves: Aroma and flavour of oil obtained from over-green olives or which has been ground mixed with leaves and stalks.

Apple: Aroma and flavour of olive oil that reminds us of apples.

Among the attributes that can define an oil are, for example:

Almondy: There can be two types: the typical fresh almond one or the dry healthy almond one. It is appreciated as an aftertaste when the oil stays in contact with the tongue or the palate and it is associated with sweet oils with a mild aroma.

Bitter: This is a characteristic flavour of oil obtained from green olives: it can be more or less pleasant, depending on its intensity.

Mild: This is neither a negative nor a positive attribute of the oil whose organoleptic characteristics are very weak, as its aromatic components have been lost.

Sweet: This is a gentle and pleasant flavour of the oil, which is not exactly sugary, but the bitter, astringent or peppery attributes do not predominate.

Fruity: It reminds us, of the aroma and flavour of healthy fresh fruit picked when it is just ripe.

Ripe fruit: This recalls olive oil obtained from ripe fruit and generally has a mild aroma and sweet taste.

Grassy: Aroma and flavour characteristic of some oils that remind us of cut grass.

Green leaves: Aroma and flavour of oil obtained from over-green olives or which has been ground mixed with leaves and stalks.

Apple: Aroma and flavour of olive oil that reminds us of apples.

77 Big Olive Grove, Dukes Highway
Tailem Bend  SA  5260

Phone: 08 8572 3000
Fax: 08 8572 4300
Email: bigolive@bigolive.com.au

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