Tasting Tips

Tasting olive oil is an art. Although it requires specific knowledge and a lot of practice, individual consumers can use basic knowledge to evaluate the quality of their olive oil. A good quality olive oil should have a fruity aroma, some bitterness in the taste and a pungent flavor.

 

Primary precautions

  1. Taste the oil in the morning.
  2. Don’t eat anything or have any foreign flavors in your mouth before tasting.
  3. Don’t have foreign smells on your hands or body such as perfumes or after shave.
  4. Taste the oil in a room free of any odors.
Primary Precautions

Olfactory analysis

  1. Pour a tablespoon of your olive oil into a small glass.
  2. Cover the glass with the palm of your hand and rotate it to soak all sides with the oil.
  3. Warm the sides of the glass with the palms of your hands to liberate the aromas.
  4. Bring the oil as closely as possible to your nose and inhale slowly and deeply 2 or 3 times in succession.
Olfactory Analysis

Gustative analysis

  1. Take a small sip and distribute the oil throughout the whole of the mouth cavity in order to obtain the most accurate perception. This step is very important as the perception of the four primary tastes (sweet, salty, acid and bitter) varies in intensity depending on the area of the tongue, palate and throat.
  2. With your lips semi-closed, inhale rapidly two or three times in succession to distribute the oil in your mouth. Memorize the flavors then spit the oil out. If necessary, repeat the tasting, but only after you’ve rinsed your mouth with clean water. It may help to chew a slice of apple between samples, obviously rinsing again. The stronger the flavor of the oil, the longer you’ll need to wait before the next tasting.
Gustative Analysis