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How to taste extra virgin olive oil

Tasting extra virgin olive oil is a true ritual, following very precise steps. Through the senses, you can appreciate its unique aromas, colors , and nuances . Just as with wine, there is also a professional sommelier for extra virgin olive oil . Some training courses (such as the one offered by the National Organization of Olive Oil Tasters) allow you to pursue a career as a professional taster; but for those who wish to hone their amateur extra virgin olive oil tasting skills , there are some simple tips and procedures you can follow. THE GLASS SUITABLE FOR TASTING: First of all, you should opt for a tulip-shaped glass ( preferably blown glass) to facilitate the analysis of aromas and flavors. The flat base of this particular glass, in addition to preventing it from tipping over, makes it easier to rotate during the tasting phase , furthermore its narrow mouth is able to convey more substances that the taster can smell. However, if a tulip glass is unavailable, a simple glass or plastic cup may suffice. FIRST STAGE OF THE EXTRA VIRGIN OLIVE OIL TASTING OBSERVE THE COLOR After pouring two teaspoons of extra virgin olive oil into the glass, it's a good idea to focus on the oil's color . Generally, a good extra virgin olive oil will be greenish in color. However, color isn't a determining factor in assessing the quality of an olive oil. Color, in fact, depends on the variety of olives used and their degree of ripeness. The greenest oils generally come from Southern Italy and Tuscany, while those tending towards straw yellow are typical of the North. OBSERVE THE FLUIDITY Another thing the taster should pay attention to is the oil 's fluidity . To check, simply let the oil flow down the sides of the glass. A quality extra virgin olive oil will have a medium-low fluidity : the liquid will be dense and "compact." A higher fluidity could indicate a marked presence of polyunsaturated fatty acids; conversely, a low fluidity is easily attributable to a seed oil. The fluidity of the oil depends, generally speaking, on the type of olives pressed. OBSERVE THE CLARITY The clarity of the oil is another characteristic that shouldn't be underestimated during the initial tasting phase. A clear oil is the result of proper filtration; but this doesn't mean that a cloudy oil is necessarily of poor quality. A cloudy oil is an unfiltered oil, which contains It still contains particles of olives, parts of the stone, and some pulp; however, it could be a good oil (and it would be advisable to consume it quickly). SECOND PHASE OF THE EXTRA VIRGIN OLIVE OIL TASTING OLFACTORY ANALYSIS Before proceeding with the olfactory analysis of the oil, it's a good idea to slightly warm the liquid by swirling the glass. Simply swirl the glass in gentle circular motions with one hand and cover it with the other to preserve the oil's aromas . For optimal olfactory analysis, the oil should have reached a temperature of approximately 28°C (82°F). The olfactory analysis will consist of three deep inhalations and cannot last more than 30 seconds (the time limit beyond which we will no longer be able to clearly distinguish the aromas). At the end of this test, the characteristic aroma of freshly pressed olives should emerge first, followed by fresh aromas, herbaceous, vegetal, and floral notes (for example, a hint of almond, tomato, and artichoke), and, finally, a spicy note. A low-quality oil will have no particular scent, or may even give off a musty odor. READ ALSO: EVO Oil, everything you need to know about cold-pressing THIRD PHASE OF THE EXTRA VIRGIN OLIVE OIL TASTING TASTE ANALYSIS The actual tasting phase begins with a small sip of oil. The taster must hold the liquid in their mouth for a few seconds and then perform the stripping technique , that is, inhaling air through their mouth with clenched teeth to vaporize the oil and its aromas. This practice allows the liquid to adhere to the taste buds. Bitter , sweet , sour , salty , and spicy are the flavors the taster should perceive when swallowing. A predominantly fruity flavor will be indicative of typical Southern Italian aromas; a bitter taste, on the other hand, should be well-balanced with spiciness. The fresh, fruity notes of a good extra virgin olive oil will linger in the mouth even after swallowing. BUY OUR EXTRA VIRGIN OLIVE OIL