The Ultimate Guide to Olive Oil Tasting: Tips and Techniques

Do you want to taste olive oil like a pro?  Olive Oil Experts (yes, they do exist!) have the job of helping farmers detect defective oil, work with importers to select the best oils and judge at EVOO competitions.  To become an olive oil sommelier, you must go through extensive courses for accreditation.  Now, you are probably thinking, “I don’t need to go that far! I just want the basics of olive oil tasting.” Well, we have you covered....  

Follow these simple steps and start tasting your favorite olive oil like a pro ….

1. Pour two tablespoons (20 milliliters) into a tasting vessel.  It’s best if you cannot see through the glass as the color of the olive oil may unconsciously affect your judgment. If you only have a wine glass that is fine!  Hold the glass in your left hand and cover the top with your right. This will warm up the olive oil, causing it to release more aromas.
2. Gently swirl the glass around in order to coat the sides of the glass and further release aromas. Notice the viscosity (or lack thereof) of the oil? 
3. Raise the glass to your nose and remove your hand that is covering it. Smell the olive oil’s aromas with your nose, and make a note of what it smells like. Is it bitter? fruity? Pungent? Does it smell like bananas or possibly artichokes?
4. Take a small sip of your oil while inhaling slowly through your mouth. This will heighten the flavor even more. A slurping sound means you’re doing it right!  Make sure to sip enough oil to fully coat your tongue. Let the oil sit for just a moment, note any flavors as you noted the aromas in the previous step.  
5. Close your mouth and breathe out through your nose to activate your retro-nasal perception. Because your mouth and nose connect together, this will open up new aromas and flavors.
6. Swallow the oil, pay close attention to what the sensations you feel on the way down.  A pepper kick can be felt in the throat, similar to what chilis create when you eat them. That pungent, sharp feeling is actually caused by the antioxidant-rich polyphenols found in high quality olive oils. In certain olive oils, the pungency can actually be strong enough to trigger the coughing reflex. You may also notice some bitterness, which is a common note in olive oils, especially those made from younger, greener olives. Finally, look out for fruity notes, which also includes vegetable, fruit and herb tastes. The intersection of these three elements — pungency, bitterness and fruitiness – is what gives each olive oil its distinctive taste. 
7. Clear out your palate with some water or lemon water.  Or if you want to go like a real pro, cleanse your palate with some slices of Granny Smith apples, which is the traditional palate cleanser during professional olive oil tastings.
8. You are ready to move onto your next olive oil.

There you go, you professional olive oil taster.  You can now impress, or possibly annoy,  your friends with your new olive oil tasting acumen. Have fun tasting and remember - The Best Olive Oil is the Freshest Olive Oil!