Olive Oil Tasting – How it’s Done!

O l i v e O i l T a s t i n g H o w i t s D o n e !


Tasting olive oil is a sensory experience that involves examining its appearance, aroma, flavor, and mouthfeel. Here’s a guide on how to taste olive oil:

  1. Choose a High-Quality Olive Oil: Start with a high-quality extra virgin olive oil (EVOO) for the best tasting experience. Look for oils that are fresh, made from healthy olives, and preferably cold-pressed.
  2. Use a Tasting Glass: Pour a small amount (about one tablespoon) of olive oil into a small tasting glass or cup. The glass should have a narrow opening and be tapered at the top to concentrate the aroma.
  3. Appearance: Hold the glass up to the light and examine the color and clarity of the olive oil. High-quality EVOOs typically have a vibrant green color, although the shade can vary depending on the variety of olives used and the ripeness of the fruit.
  4. Aroma: Swirl the olive oil in the glass to release its aroma. Then, bring the glass close to your nose and inhale deeply. Take note of the different aromas you detect, such as fruity, grassy, floral, nutty, or peppery notes.
  5. Flavor: Take a small sip of the olive oil and let it coat your tongue. Pay attention to the flavors that emerge, including fruity, bitter, and spicy notes. High-quality EVOOs often have a balance of fruitiness, bitterness, and pungency, with a complex and lingering finish.
  6. Mouthfeel: Notice the texture and mouthfeel of the olive oil as you swish it around in your mouth. Is it smooth and velvety, or does it feel oily or greasy? High-quality EVOOs should have a clean and pleasant mouthfeel, with no greasiness or unpleasant aftertaste.
  7. Finish: After swallowing the olive oil, pay attention to the lingering flavors and sensations that remain in your mouth. A well-made EVOO should leave a pleasant and lingering finish, with no off-flavors or rancidity.
  8. Consideration of Acidity: While acidity is not typically perceived directly in the taste of olive oil, it is an essential component for quality. Generally, lower acidity levels indicate better quality. However, it’s essential to note that acidity alone doesn’t determine the overall flavor profile of olive oil.
  9. Compare and Contrast: If tasting multiple olive oils, compare and contrast their aromas, flavors, and characteristics. Note any differences in fruitiness, bitterness, and pungency, as well as any unique or standout qualities.
  10. Cleanse Palate: Between tastings, cleanse your palate with water or a neutral palate cleanser, such as apple slices or plain crackers, to remove any lingering flavors and prepare for the next tasting.

By following these steps, you can fully appreciate the complexity and nuances of different olive oils and develop your palate for tasting and enjoying this versatile and flavorful culinary ingredient.

We offer wine & olive oil tasting tours on our estate. For more information send us an email on events@mariarosawineestate.com.