On November 13, The American University of Rome hosted a distinctive event celebrating one of Italy's most iconic culinary treasures: Extra Virgin Olive Oil (EVOO). Led by Professor Arianna Consolandi, the olive oil lecture & tasting session offered students an in-depth exploration of the diversity, health benefits, and sensory intricacies of EVOO.
Professor Consolandi began the session with an engaging presentation on the health benefits of EVOO, highlighting its unique chemical composition. Studies have consistently shown that EVOO contributes to a healthy diet, owing to its antioxidant properties and anti-inflammatory compounds.
Ninety-nine percent of EVOO comprises fats, primarily oleic ( a monounsaturated fat that makes up 71% of the total oil content and is considered a good fat). Studies suggest that oleic acid reduces inflammation and oxidative stress and may even have beneficial effects on genes linked to cancer. Research also suggests that oleic acid can reduce levels of certain inflammatory markers, such as C-reactive protein (CRP).
Olive oil is also loaded with powerful antioxidants that are biologically active. These may help reduce your risk of chronic diseases that affect your cardiovascular and central nervous system. These bioactive compounds, such as polyphenols, squalene, lignans, phenyl-ethyl alcohols, and secoiridoids, promote “successful aging” by being able to virtually modulate features of the aging process.
The stages of the EVOO production process are crucial to maintaining the chemical integrity of these molecules. Therefore, the olive-crushing (Malaxing) phase is carried out mechanically, and the extraction happens at a controlled temperature (around 25-30° C) without using chemical substances. Malaxing is a critical phase in olive oil extraction. During the malaxing phase, the olive paste is subjected to a slow, continuous kneading aimed at breaking off the emulsions formed during the crushing process and facilitating adequate coalescence. It is necessary to heat the olive paste at a carefully monitored temperature during malaxation to diminish the viscosity of the product and to stimulate its enzymic activity, therefore increasing the extraction yields. This operation facilitates high extraction yields by helping tiny oil droplets to coalesce. These can be separated subsequently using a decanter centrifuge. The malaxing process determines the balance between the quality and the quantity of the oil extracted by varying a range of parameters (time, temperature, and atmosphere in contact with the olive paste), as the olive paste is gradually heated and the enzymes within are activated. All this must be done without affecting the biochemical structure of the olive paste, as this would affect the flavor, shelflife, and nutritional properties of the oil.
The AUR tasting experience for students featured olive oils from three renowned Italian regions: Liguria, Tuscany, and Puglia, each showcasing its unique flavor profile. Students learned the technical method of tasting EVOO, which involves a comprehensive visual, olfactory, and gustatory evaluation.
Interestingly, the visual assessment—often overemphasized by casual consumers—plays a minimal role in determining quality. To avoid bias, the oils were served in neutral white glass cups. The olfactory aspect, however, was central to the experience. Students inhaled the aromas before and after warming the oil in covered cups, allowing them to appreciate the complex bouquet of scents unlocked by heat.
The gustatory assessment revealed the defining characteristics of high-quality EVOO. Guided by Professor Consolandi, students discovered that exceptional EVOO should present a harmonious balance of fruitiness, bitterness, and spiciness. Through a specialized tasting technique—taking quick, decisive sips of air—participants experienced the oil's flavor intensification. They also learned about the roles of Oleuropein, which is responsible for the bitter notes, and Oleocanthal, which produces the throat-prickling sensation. Remarkably, the stronger the prickling sensation, the higher the oil's quality.
This immersive experience provided students with a deeper appreciation of Italy's culinary heritage and a chance to engage with the art and science behind one of the nation's staple food products.
Nina Adams, Graduate Student Assistant, contributed to this article.