OLIVE OIL TASTING

As the colour of olive oil is not an indication of quality, professionals use a small blue-tinted glass cup to remove colour bias. At home you can use a wine glass or even small cups.

Pour in the cup 15 ml equivalent to 1 tablespoon

Put your hands around and over the cup and slowly rotate it so the oil sticks to the sides. Warm it for 2 minutes to enhance the volatile aromatic components.

Smell the oil right away. Rotate the cup again and repeat to discover more olfactory notes. You may be surprised by the number of aromatic notes (fruity). Is it green, ripe…?

Sip enough oil to cover your tongue (3 ml approx.). Slowly inhale introducing air through your mouth (short and successive aspirations); close your mouth, exhale through your nose. Swallow up some oil and note the sensations in your throat.

What notes do you catch—Apple? Tomato? Olive leaves? Banana? Artichoke? Do you feel bitterness on your tongue? Pungency in the back of your throat?

You are now ready to assess the three positive attributes of a good extra virgin olive oil: fruitiness, bitterness, and pungency. Take notes of each sensation and the level of their complexity.

Cleanse your palate with water and slices of apple.