Before entering La Cultivada into competitions, I used to be a tasting judge at international EVOO competitions where we assessed the quality of olive juices.
We’d score EVOOs from across the Mediterranean — Greek, Spanish, Italian, French, Turkish, Tunisian, Montenegrin, Moroccan, Lebanese, Palestinian…
Sometimes we’d taste up to 700 oils in a single week!
It was the only time of year I wasn’t able to eat my usual breakfast of toast with olive oil because I was practically swimming in the stuff.
These competitions usually take place between February and March, so the oils were about five months old by then.
This experience really helped train my palate and gave me a deep understanding and knowledge of the organoleptic profile of a good EVOO.
At the same time, I started applying that knowledge to my own project, that is exploring and figuring out what a good EVOO meant here, in my homeland.
I learned that there’s no secret formula — no “Coca-Cola recipe” — and that the profile I initially wanted couldn’t be forced.
I wanted my oils to be bolder and more intense, but it wasn’t the case. In fact, they were incredibly balanced and that in itself was a great asset because they paired sensationally with all kinds of dishes.
Tasting oil on its own is one thing. But using it in the kitchen? That’s a whole different story.
Very intense oils can overwhelm a dish, so they’re not always as versatile.
In this pursuit of excellence, I came to see how extraordinary the oils from my land really are, and that the secret lies in a careful selection process.
That said, if any single part of the production process – cultivation, harvesting, extraction, selection and storage – isn’t handled with care, there’s no chance of producing award-winning oil.
Every region has its own character, and crafting a signature oil is a journey of discovery.
As the saying goes, “Olives are given by God, the oil is made by a Master.”
The terroir represents our uniqueness, and that’s how it should be. And by following clear, objective standards, we can turn those olives into true liquid gold.
What do we look for in a tasting panel?
Complexity, as in a wide range of aromas and flavours, along with overall balance and harmony.
And if the flavour lingers beautifully on the palate (a long aftertaste), then it’s a perfect ten.
Eventually, I had to stop participating as a judge so I could enter our own oils into competitions.
I couldn’t be handing out medals and be in the running for one!
But it was more than worth it. Year after year, we’ve brought home a solid collection of gold medals, confirming our place as true producers of Premium EVOO.
Elena Vecino
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