AN EXPERT HIGHLIGHTS THE VIRTUES OF GRANCANARIO OLIVE OIL.

The Cordovan biologist Annunciation Carpio Dueñas, one of the best national experts in oil tasting, has been invited by the Cabildo de Gran Canaria to teach a course on oil tasting within the training program of the Ministry of Agriculture.
The specialist in oil and sensory analysis, currently works in the laboratories of the Institute of Agrifood Quality of the Junta de Andalucía in Jaén.

Carpio has highlighted the characteristics of the oil that is made in Gran Canaria: “The special bioclimate of the island means that the oils produced, both of the common varieties (arbequino, Hojiblanca) like the ones in the country (verdial) be different, giving them a lot of softness and sweetness, and therefore, closer to the consumer”.

In addition, Carpio Dueñas has highlighted the fact that “the artisan character” with whom you work, both in the field and in the mills, is an important feature, since it gives the oils “a touch of quality difficult to maintain when industrialized”.

The biologist has pointed out the importance of having trained specialists to assess the quality of the oils and select the appropriate products that, within the analyzes necessary to determine the quality of virgin olive oil, the tasting of these is the fundamental parameter.

“Professionals must be made aware of the need to take maximum care of both the cultivation processes and the preparation of the products without losing their artisanal character., since it is one of the characteristics that makes Gran Canaria oil different”, the expert underlined.

The objective of the course is to train 25 Grancanarian experts for the first edition of the Insular Olive Oil Tasting, that the Cabildo will celebrate this year to promote the oil that is made on the island under the Gran Canaria Quality brand.

The course, that will be taught this week, is part of the training program carried out by the Agricultural Extension Service of the Cabildo de Gran Canaria.