|
|
 |
|
|
|
|
|
|
|
Did you ever imagine that there are professional oil-tasters, just like wine-tasters? The "ritual" is best undertaken in the morning on an empty stomach, without traces of perfumes or smoke on your body. The oil is filled into a glass and heated to body temperature by the heat of the hand. The first -but least important,- characteristic examined is the color and clarity, followed by an olfactory probe of the oil's aroma, which could reveal traces of mold, overheating, sourness.  Lastly, there is the taste test, which will determine if the oil is "fruity", "has almond-like undertones", "is mature", "sweet", "fresh", "lively" or "rounded". If the oil's attributes are positive. If not, unpleasant words like "bitter", "rancid", "oxidized" and "moldy" begin to fly! Between one oil probe and the other, the tester will eat a piece of apple or a bit of unseasoned bread to clear the palate.
|
| 
|
