“In Portugal, the term “Catador” is used to describe…“

THE CATADOR’S NOTES

In Portugal, the term “Catador” is used to describe an expert who, by tasting, can determine the sensory characteristics of an olive oil, like an oenologist for wine.

Subject to very strict conditions, organoleptic analysis is experimented in a tinted tasting glass, usually cobalt blue so that the colour of the oil does not influence the expert. The sensory analysis identifies and rates the intensity of the positive attributes of the olive oil (bitterness, spiciness and intensity of fruitiness), and the defects on a scale of 0 to 10 (off, mouldy, rancid, lees, etc.).
The “catador” assigns an intensity score on :

– BITTERNESS, the basic taste characteristic of oil obtained from green olives, when picked early or during ripening. The bitterness indicates a fresh fruit. However, some varieties can produce oils with a clear herbaceous aroma, without being bitter.

– ARDENCY or “pungency” is the tingling sensation that can be experienced when tasting an oil throughout the mouth, particularly in the throat. It is a quality similar to the burning sensation of certain spices. The ardency and bitterness constitute the structure of olive oil.

– FRUIT, is the set of volatile compounds perceived by the nose and mouth. The aromatic profile of an oil and the intensity of its aromas will depend on its quality, variety and the maturity of the fruit at the time of harvest. One of the characteristics of Extra Virgin Olive Oil is the presence and complexity of these aromas.

– The aromatic palette can be vegetable, floral, fruity, spicy, etc… The most present aromas are indicated in the notation (e.g. almond, cut grass, artichoke, apple, etc.).

The organoleptic analysis, in addition to the chemical analysis, enables the sample to be classified according to its category: Extra Virgin, Virgin, Lampante (unfit for consumption).

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