SELECT THE RIGHT GLASS
When considering the aromas and flavour sensations of oils, colour is not an indication of quality. Professionals use small blue tinted glasses to remove colour bias.
POUR A SAMPLE
Add 2 tablespoons of Extra Virgin Olive Oil to your tasting glass (you can use a wine glass, but small plastic cups are fine too and are easier to clean).
WARM THE GLASS
Warm the olive oil by cupping your hands around and over the top of the glass, and slowly rotate it so the the olive oil stick to the sides.
SMELL THE OLIVE OIL
Inhale the aromas. What can you smell? Is it green, ripe, fruity, nutty or earthy? Write down your initial perceptions to be able to compare the olive oils you taste.
TASTE THE OLIVE OIL
Sip enough olive oil so that the flavours fill your tongue. Inhale slowly to unleash the flavours in the olive oil. Close your mouth. Breathe through your nose. Swallow a bit of olive oil and write down the tastes/sensations in your throat. Note down the regions of your tongue where you can feel each sensation.
Fruity: It´s detected in the nose and mouth. It can be ripe or unripe
Sweet: tip of your tongue and in the mouth
Salt: upper edges of your tongue
Sour/acid: side of your tongue
Bitter: can be perceived on sides of your tongue
Pungency: detected on the throat
FEEL THE FLAVORS
What hints can you notice?—Citrus? Apple? Tomato? Nuts? Herbs? Spices? Can you savor the bitterness? Do you feel the pungency in the back of your throat?
WRITE DOWN YOUR THOUGHTS
Think about the level of complexity of each sensation. Are they all balanced? Does any of them dominate? Click on the link below to download our tasting sheet. You can use it to take notes.
CLEANSE & RESET YOUR PALATE
Cleans your palate before moving on to the next oil. There are great options such us Granny Smith apples, and you could also drink some sparkling or still water. Let your palate rest after tasting 15 types of olive oils in order not to affect your tasting skills.