What Makes a Great Basil Flavored Olive Oil?

Appearance: High quality basil flavored olive oil  should have a yellow oil appearance. Visible basil sediment is expected and should be vibrant green to communicate fresh versus dried basil. Aroma & Flavor: The aroma andflavor profiles should include a pronounced level of basilflavor notes, with the olive oil intensity lower to remain in the background. The basil flavor should be easily identifiable and the olive oil flavor should be clean and simple – not muddled. A high quality basil olive oil will have sweet, fresh basil notes present. Basic Taste: Thetaste profile will include a slight bitter intensity from the olives. A slight sweetness may also be present from the fresh, basil notes. Texture: The texture of the olive oil should have some viscosity.  There should also be a lingering intensity of olive oil and basil in the aftertaste.  Application: In application, the intensity of the olive oil and basil notes should remain discernible when eaten with mixed greens and on chicken. As in the flavor profile, the olive oil intensity should remain lower than the other notes. View Star Garlic Cooking Oil Winner View Star Soy & Ginger Cooking Oil Winner View Star Chili Pepper Cooking Oil Winner

Tasting terms

  • appearance

    The visual quality of a food. Used to organize attributes such as color and consistency of size, it is one of the five dimensions used to evaluate food. The other dimensions are aroma, texture, flavor and taste. Example: The appearance of green olives includes attributes such as color (pale to dark) and consistency of size (inconsistent to consistent).

  • aroma

    The smell that emanates from food. Along with appearance, texture, flavor and taste, aroma is one of the five dimensions used to evaluate a product. Example: Brownies should have an aroma that includes chocolate as well as egg, toasty and sweet notes.

  • flavor

    A combination of a food's basic taste and its accompanying aroma, flavor is the distinctive taste of a food or ingredient while it is in the mouth. Along with aroma, appearance, texture and taste, flavor is one of the five dimensions considered by ChefsBest Master Tasters. Example: Chocolate chip cookies should have a moderate chocolate flavor accompanied by a slightly lower level of complex dough flavor that includes egg, flour, vanilla and brown sugar notes.

  • sweet

    One of the basic tastes; often considered pleasing while exhibiting characteristics of sugar. Example: Honey, ripe fruits and syrup all have a pronounced sweet component.

  • taste profile

    The expected levels of each basic taste in any given food; defines the overall taste balance. Example: The taste profile of baking chocolate is led by bitterness that is balanced by a low amount of sweetness.

  • bitter intensity

    The measurement of perceived bitterness in a particular food. Example: Brewed coffee sometimes has a strong bitter intensity.

  • texture

    A dimension used to organize attributes like mouthfeel, graininess and initial bite, it is one of the five dimensions used by ChefsBest Master Tasters to evaluate food. Example: Glazed popcorn will have a crunch texture. The texture of milk chocolate should be creamy and smooth.

  • aftertaste

    The taste remaining in the mouth after eating or drinking; sometimes associated with unpleasant flavors or bitterness. Example: Some diet sweeteners contain notes of bitterness.