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Topic: Oil Tasters

	Get a taste of the full olive oil experience
		Tasters put a tablespoon of olive oil in a little vase-like container that Grappolini invented and warm it in the palms of their hands (like warming cognac).
		Only four olive oils are tasted in one session, starting with an olive oil with the lowest intensity of aromas and working up to the oil with the highest intensity of aromas.
		An olive oil taster looks for gentle, harmonic and spicy tastes and aromas, consistency and color, which can range from brilliant green to dark green, depending on how ripe the fruit was when the olives were pressed.
	www.post-gazette.com /food/19991226oliveoil3.asp (405 words)

	Strat's Place - Daniel Rogov - Israel - Olives and Olive Oil - More Than You Need to Know?
		Each taster should have a separate small plastic cup with a sample of each oil, and tasters should be supplied with as many teaspoons as there are oils to be tasted.
		When buying oil, keep in mind that there are no firm rules about which oil to use with particular foods or in specific dishes, but one should keep in mind each oil will bring out different aspects of the food and every oil can change the overall style of a dish.
		A salad dressed with a light, sweet oil will, for example, taste quite different than one that is dressed with a peppery one and, while it may add charm to a heavy roast beef to brown it in a heavy oil, the same oil will overwhelm the flavor of a delicate veal steak.
	www.stratsplace.com /rogov/israel/olives_olive_oil.html (2797 words)

	Liguriafoods - Get to know Olive Oil
		According to recent studies olive oil favors the maturing of the central nervous system and the ability of the organism to defend itself from the attack of the oxidant agents that are responsible of many physiological and pathological processes such as ageing, inflammation, haemolysis e cancerogenesis.
		These latter ones are insipid oils that can be treated chemically and mixed with the small quantities of extra virgin oil in order to improve their taste and color.
		Oil is made up of 80% of monounsaturated acid fats that resist to oxidation more than the polyunsaturated and contribute in keeping high the level of HDL (the "good" cholesterol) and low the level of LDL (the "bad" cholesterol).
	www.liguriafoods.it /prodotti/eng/prodotti/conoscere_olio.htm (658 words)

	Chefwalter\olio
		Oil was also used to fuel torches and lamps, experiencing a great boom in 18th-century Europe, when the population began to use brighter light, for longer periods.
		Oil bought by the gallon should be transferred to smaller bottles, which are corked well and opened one at a time.
		Olive oil as a natural medicine: it's often recommended for burns (oil on the affected area followed by a light coating of flour) and many a midnight earache has been alleviated by a few drops of warm olive oil in the ear canal.
	www.chefwalter.com /WP-Olive-oil-news.htm (3323 words)

	The Tasting of the New Oils
		One by one, each cup of oil was warmed, smelled and finally tasted using bread cubes, notes were made, and palates were cleansed with mineral water and a slice of green apple before the next sampling.
		What becomes most evident in an oil tasting is that there are different oils for different foods, and that oils are indeed organic: they will change their color, flavor and potency over time.
		An aggressive oil now may be best suited as a condiment, as with bread, but a few months later may be mellow enough to serve with vegetables or salad without overpowering them.
	www.globalgourmet.com /food/egg/egg0397/newoils.html (723 words)

	Chapters 8 & 9
		The result of the autoxidation of fats and oils is the development of objectionable flavors and odors characteristic of the condition known as "oxidative rancidity." Some fats resist this change to a remarkable extent while others are more susceptible depending on the degree of unsaturation, the presence of antioxidants, and other factors.
		However, for foods in which a fat or oil is not the predominant ingredient (e.g., baked products or snack foods) and for which a manufacturer may wish to substitute one oil for another depending on commodity prices and availability, the manufacturer is permitted to list the alternative oils that may be present.
		This is because under the usual conditions of handling (e.g., the oil is not reused for cooking) and storage, the linolenic acid naturally present in the oil is not highly susceptible to oxidation which might produce undesirable odors and flavors in the oil.
	www.iseo.org /ffo_8-9.htm (3634 words)

	Olives and olive trees in Provence - Provence web
		Choosing an olive oil is similar to choosing a wine; it must be tasted first.
		Oils from the Alpes de Haute Provence region have the reputation for being strong, with a a bold green colouring.
		Oil from Nice is very mild with a delicate fruitiness and pale green robe or colour.
	www.provenceweb.fr /e/mag/terroir/olives/huile.htm (191 words)

	guichett - 31991R2568 - (Site not responding. Last check: 2007-10-14)
		Oils, the characteristics of which comply with those set out in points 1, 2 and 3 of Annex I to this Regulation, shall be deemed to be virgin olive oil within the meaning of point 1 (a), (b) and (c) of the Annex to Regulation No 136/66/EEC.
		Oil, the characteristics of which comply with those set out in point 4 of Annex I to this Regulation, shall be deemed to be lampante virgin olive oil within the meaning of point 1 (d) of the Annex to Regulation N° 136/66/EEC.
		Oil, the characteristics of which comply with those set out in point 5 of Annex I to this Regulation, shall be deemed to be refined olive oil within the meaning of point 2 of the Annex to Regulation N° 136/66/EEC.
	europa.eu.int /smartapi/cgi/sga_doc?smartapi!celexapi!prod!CELEXnumdoc&lg=EN&numdoc=31991R2568&model=guichett (12441 words)

	California Olive Oil News - October 2002
		Oils used were The California Olive Ranch, for the Arbequina Olive Oil, Brando’s Bella Italia for the Coratine Olive Oil, and McEvoy for the Tuscany blend.
		At the Chrism mass olive oil blessed by the bishop, "chrism", is used in the ceremony.
		Olive oil was used to anoint the early kings of the Greeks and Jews.
	www.oliveoilsource.com /newsletter/olivenews5-10.htm (3636 words)

	California walnut oil cracks Hall of Fame
		The walnut oil started showing up in local markets about two years ago, coinciding with a surge of interest in foods containing walnuts because of their healthy omega-3 fatty acids.
		Another chef thought the oil tasted as though the walnuts were "a little overroasted," but he still thought it was very good and gave it a near-perfect score.
		The oils made from roasted nuts tended to have stronger flavors; the rest were more neutral, though most still had some walnut taste.
	www.sfgate.com /cgi-bin/article.cgi?file=/chronicle/archive/2005/06/08/FDGKHD42221.DTL&type=printable (501 words)

	Italian Tasting (Site not responding. Last check: 2007-10-14)
		Tasters were asked to taste the wine on its own and then with food and to assess how well each wine coped with various dishes.
		A mixture of seafood in a dressing of lemon juice, olive oil and sliced spring onions.
		It was a deep ruby, russety red colour and the nose was wonderfully fruity with a cocktail of summer fruits ("summer pudding" according to one taster), elderberries and plums.
	bssv01.lancs.ac.uk /ADS/Italian.htm (2765 words)

	Olive Oil Gift - Olive Oil Explained
		Mediterranean oils carry the natural flavors of the olives, and these are considered true gourmet oils.
		One surprising thing about these oils is the desirability of a bitter taste that, when it hits the back of the throat, causes the taster to cough.
		Other oils are referred to as having a fruity or peppery flavor, but the terms “flat” and “smooth” are not complementary to the oil’s flavor.
	www.oliveoilgift.com /oliveoil.html (297 words)

	California Olive Oil News - June 2003 (Site not responding. Last check: 2007-10-14)
		Pumpkin seed oil, avocado oil, borage and camellia oil; it used to be that a choice of oil for cooking was simple.
		The food is placed into the hot oil and the natural sugars caramelize and proteins denature into a thin shell which protects the food from soaking up the oil.
		One website for macadamia nut oil puts their oil at the top of the list with a smoke point of 410 degrees F. On their chart olive oil comes in at a measly 190 degrees F. Avocado oil sites say their oil has the highest smoke point and claim nut oils are terrible for frying.
	www.oliveoilsource.com /newsletter/olivenews6-11.htm (2749 words)

	Olive Oil Info (Site not responding. Last check: 2007-10-14)
		This phenomenon was attributed to the large consumption of olive oil, which is made up of 77% monounsaturated fats, considered to be the "good" fats.
		In addition, olive oil is rich in antioxidising properties that prevent the hardening of arteries.
		The oil must not be heated during the process of extraction (cold pressed) and its acidity gradient must be less than 1.1%.
	www.gustoro.com /ad/OliveOilInfo/oliveoilinfo.html (405 words)

	Liquid gold / Tiny Spanish olive makes waves in California's olive oil industry
		He was certified as a taster by the international council and returned to establish the California council five years ago, training its 24 certifying tasters.
		The California Olive Oil Council is recognized by the IOOC to meet minimum requirements for olive oil.
		Tasters hold the glass to warm it to body temperature, smell it, then sip, swirl, suck in air and swallow.
	www.sfgate.com /cgi-bin/article.cgi?f=/c/a/2004/01/28/FDGTU4FQTA1.DTL (2430 words)

	Italian FoodExpo (Site not responding. Last check: 2007-10-14)
		The fat content is the same for all oils, therefore, as far as the caloric content is concerned, all oils provide the same quantity of energy, that is to say, in one sense, they are equally fattening.
		Usually the oil of a single lot is that of a single grower, or of one place of origin characterized by a particular cultivar.
		Among olive oils, any oil that has undergone no extraction processing other than the strictly physical-mechanical one, without using solvents or other chemical manipulation, and is not mixed with oils that are not from olives is designated "virgin olive oil".
	www.dna-solutions.com /rynko/italianfoodexpo/latest_news.htm (1820 words)

	Olive Tree - OliveOilGift.com
		Olive trees and the use of olive oil for anointing are mentioned time and again in the Bible and Koran, and in the texts of ancient civilizations around the Mediterranean Sea.
		Gourmet olive oils can either carry the oil’s natural flavor or be flavored with other things like herbs and peppers.
		The types of olive oils available in the typical American grocery store cannot be considered gourmet because they are blended specifically for the general taste desires of the larger public.
	www.oliveoilgift.com /olivetree.html (335 words)

	2005 L.A. County Fair - Wine Competition - Olive Oil Competition - September 9 - October 2 (Site not responding. Last check: 2007-10-14)
		She was one of the 9 experts who contributed to perform the method for the organoleptic assesment of virgin olive oil issued by the IOOC in 1987and revised in 1996; she is a component of the IOOC experts ecnical commision on the panel test of olive oil.
		At her Institute she is the panel leader for the organoleptic analysis of samples of virgin olive oil: the panel of SSOG has an agreement by the IOOC and by the National Service for accreditation.
		She teaches classes on California olive oil, is a member of the California Olive Oil Council and serves on the Master Taste Panel.
	www.fairplex.com /wine2005/oliveoiljudges.asp (2158 words)

	Catala Import & Export
		Travelling from town to town he would ladle out this precious olive oil just as his father had done and his grandfather before him.
		During the 1950's Establecimientos Felix Gasull was a key player in the world olive oil market as one of the major exporters of Spanish olive oil, shipping olive oil from Australia to New York, passing through London and Cape Town.
		Such is the quality of Gasull that until 1935 it was the olive oil of choice for the Kings of Spain.
	www.catalaimports.com (622 words)

	ChefTalk Cooking Forums - Papa explains his passion.
		I usually recommend to clients that they select a certain olive oil according to the particular use to which they will put it (such as used raw or in cooking) and also according to the richness, flavors and textures of the foods which will be enriched by the olive oil.
		My interest in contacting a Portuguese olive oil producer to request a sample of his oil was inspired by a description of the Tras-os-Montes olive oils that I had read in the newly published "Olive Oil, A Gourmet Guide" by Olivier Baussan and Jacques Chibois.
		I had also developed a taste for delicate Italian olive oils, but nothing had prepared me for the sensation that accompanied the experience of tasting that bottle of ROMEU olive oil that arrived one afternoon in our laboratory, as my wife and I refer to our kitchen.
	www.cheftalkcafe.com /forums/showthread.php?t=1610 (1156 words)

	Burning in the Mouth, Fire in the Belly
		There is a great deal of confusion about the effects of capsaicin on the tongue and taste buds, starting with the notion that men who can eat the hottest peppers are somehow more masculine or "macho." The real truth is that these men are not macho, they're nontasters.
		About 50 percent of the population are regular tasters, meaning that they have an average number of tastebuds per square centimeter on their tongue.
		Sometimes, of course, normal tasters and supertasters eat food which is simply too hot and the tongue and mouth can suffer blistering from contact dermatitis.
	www.fiery-foods.com /dave/taste9.html (1138 words)

	Olive Oil Organic California Extra Virgin Olive Oil
		These oils have the diversity to be either the focal point of the dish or utilized to embellish the ingredients with which they are paired.
		Apollo Olive Oil is pleased to announce we are the recipients of two gold medals and one silver medal at the 2005 LA County Fair.
		The Olive oil is then expertly blended under the guidance of Edward Schulten one of only 30 Americans approved to taste Olive Oil by the COOC.
	www.apollooliveoil.com (522 words)

	Olive Oil's ABC - The Quality of Olive Oil - Tasting (Site not responding. Last check: 2007-10-14)
		Obviously a good taster must have significant experience and be able to distinguish between the subtle gradations of color, aroma and taste.
		Here one can learn how to judge and appreciate fabulous extra virgin olive oils and to discriminate between them and others that are sweet and fruity, imperfect with such characteristics as rancidity, winey, heated, mildewy, metallic; in sum, examples from the entire lexicon of tasting.
		The Panel Chairman must collect the forms from the tasters, draw up a table of results, calculate the arithmetic mean and the range of error, and compute the final score or have the test repeated in specified circumstances.
	www.oliocarli.com /htm/equal4.htm (633 words)

	TASTER'S CHOICE - Pressing Competition Among Olive Oils
		Food specialty stores are filled with rows and rows of olive oils in fancy bottles, most imported and nearly all carrying hefty price tags.
		Extra-virgin olive oil, from the first ``cold'' pressing of the olive, has the most flavor and least acidity, which also accounts for its cost.
		Safeway Select Verdi Olive Oil (17 ounces, $3 on special) placed last; three tasters felt the oil may have been rancid from the bottle being on the supermarket shelf too long.
	www.borges.es /ficheros/links/sf_chr.htm (513 words)

	2004 LA County Fair Olive Oil Winners
		The L.A. County Fair in cooperation with the California Olive Oil Council and their panel of tasters invited olive oil producers to participate in the 5th annual extra virgin olive oil competition.
		Half of these oils were submitted from California and the other half from the Mediteranian olive oil producing countries of Italy, Spain, Greece.
		Xavier Marques was born in Barcelona, Spain and is the director of NursTech, the California branch of the multinational Agromillora.
	www.cooc.com /la2004.htm (1031 words)

	Best of the best in the kitchen - Today, Weekend Edition - MSNBC.com
		It was in the cookie category, though, that tasters observed the most dramatic differences from brand to brand.
		Tasters tasted extra-virgin olive oil in its most pure and unadulterated state: raw, and were given the option of sampling the oil from a spoon or on neutral-flavored French bread.
		By and large, tasters felt that all 10 sauces were on the sweet side, but they responded especially negatively to sauces they considered too sweet, including all five listing high-fructose corn syrup first among their ingredients.
	www.msnbc.msn.com /id/3088150 (1546 words)

	Welcome to the MUSICMATCH Guide
		Oil City Symphony by Original New York Cast
		Oil in the Family (Fuel)/Oil in the Family (Crude) by Jan Akkerman
		Oil for the Lamps of China by The Listening Pool
	www.mmguide.musicmatch.com /search/nm.cgi?rightere=Oil (143 words)

	Oil Tasters: Reviews, Discography, Audio Clips, and more \|\|\| Music.com (Site not responding. Last check: 2007-10-14)
		Oil Tasters: Reviews, Discography, Audio Clips, and more
		The Oil Tasters were a trio from Milwaukee who played somewhat bizarre, cutting-edge jazz-rock, armed with saxophone, drums, bass, and organ.
		Perhaps more listenable than other bands of that sort, the Oil Tasters released a self-titled album on Thermidor in 1982.
	www.music.com /group/oil_tasters/1 (134 words)

	gladwell dot com - the ketchup conundrum
		It is also possible, however, that the rules of Howard Moskowitz, which apply to Grey Poupon and Prego spaghetti sauce and to olive oil and salad dressing and virtually everything else in the supermarket, don't apply to ketchup.
		He has seventeen trained tasters on his staff, and they work for academia and industry, answering the often difficult question of what a given substance tastes like.
		To aid in the rating process, the tasters surrounded themselves with little bowls of sweet and sour and salty solutions, and portions of Contadina tomato paste, Hunt's tomato sauce, and Campbell's tomato juice, all of which represent different concentrations of tomato-ness.
	www.gladwell.com /2004/2004_09_06_a_ketchup.html (4904 words)

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