The olive and sommelier expert Pascual Ibáñez evaluated in October 2024 the quality of three Aove (extra virgin olive oil) that had previously bought in the Alcampo supermarket. But before starting with the tasting, in the text that accompanies the video published in his Instagram account, he wrote to feel “surprised” that “with so much olive oil that is made in Spain there is so little offer and presence in the supermarket”.
The brands he selected, Masters of Hojiblanca, Marqués de Griñón Duo and Virgen Gold, are well known by crude cooking lovers, since they are extra virgin olive oils with intense flavor. The intention was to test oil from different backgrounds, such as Andalusia and Toledo to demonstrate that not all oils in the linear of supermarkets are the same and that do not have the same quality.
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Once the tasting finished, he explained what he felt in his mouth (when he tried them) and the different nuances he appreciated when smelling him. According to their opinion, there is one of them that lowers the quality with respect to the other two and whose name reveals at the end of the video.
He chose three very different extra virgin olive oil brands
The Food Consultant went to the French chain where he selected three brands of extra virgin olive oil very different: teachers of Hojiblanca (Córdoba), Marqués de Griñón Duo (Toledo) and Virgen Gold (Jaén). As he explains before starting the tasting, the valuation was based on the aroma, color and taste.
Hojiblanca teacher: “It brings character without being excessive”
The first oil that tested, from Córdoba, differs by its color that is intense yellow with green reflections. “It is a mature oil, with a clean, fruity and soft aroma that evokes tomato leaf and a touch of tender artichoke.” About the taste, he explains that he has “a more mature taste, somewhat spread and with a slight medium itching and bitterness.
Marqués de Griñón Duo: “An excellent option for those who look for an oil full of flavor”
Of the Green Toledo Gold, began highlighting “its fruity, impeccable, intense component, with tones that remind of grass, grass of Parra and herbal.” About the taste, he says that it is “soft, with a sweet point and a pleasant unctuousness, itching and bitterness rather slight and a semi -intense gold color, aroma on mature with a certain oxidation and tones to olive, smoked.” Therefore, it is a recommended option for those who look for a perfect olive oil to consume raw, salads or cold dishes.
Virgin Gold: The one who liked the least
The third in the tasting, the Virgin Gold of Jaén, was the one that achieved fewer points by this expert. “I would not buy it,” he said when performing the final evaluation. “It shows a semi -intense gold color” and the aroma did not convince him too much since he explained that he was overwhelmed and with signs of oxidation.
The problem, he said, is that with this the quality and benefits that must be associated with an extra virgin olive oil of quality are lost.