How to taste olive oil?
Extra Virgin Olive Oil (EVOO) is one of the most prestigious products of Spanish gastronomy. Not only is it delicious, but it also has numerous health benefits, which is why more and more people are becoming lovers of this product, often referred to as "liquid gold".
As you can see by browsing our website, there are many different types of EVOO, each with its own unique properties and characteristics. This has led to a rise in olive oil tastings.
In fact, although both are of high quality, for example, the differences between Picual EVOO and Frantoio EVOO are very significant, but you might not have noticed them or found them difficult to detect.
For this reason, we are going to show you how to taste olive oil like a professional, so you can differentiate between the various types of EVOO and, most importantly, recognize a high-quality extra virgin olive oil.
If you're an EVOO lover, learning how to taste olive oil will allow you to enjoy it with all five senses.
How to Perform an Extra Virgin Olive Oil Tasting Step by Step
The first thing you need to know is that to taste olive oil like a pro, you should use an opaque glass that prevents you from seeing the color of the oil, as sight does not provide definitive information and can be misleading during a professional tasting.
Also, every olive oil tasting should include a piece of bread and water to cleanse the palate before tasting another EVOO. It's also recommended that the oil be at a temperature of about 28ºC, to ensure proper evaporation of its aromatic compounds.
Now, let's see how to taste olive oil step by step like an expert.
1 - Olfactory Phase
The olfactory phase is probably the most important and decisive when tasting olive oil, even more so than the tasting phase itself.
To capture all the concentrated aromas, you need to warm the glass with your hands so the oil reaches 28ºC, which, as mentioned earlier, is the ideal temperature.
Then, tilt the glass slightly and cover it for a few seconds to concentrate all the aromas contained in the oil.
Finally, after removing your hand, inhale deeply while focusing, so that it's easier to recognize the different aromas such as ripe olive, apple, grass, or tomato plant, among other common scents.
2 - Gustatory Phase
After the olfactory phase, we move on to the gustatory phase, where we taste the oil and assess both the intensity of its flavor and the sensations it produces in our mouth.
You should ensure that the oil is distributed slowly throughout your mouth while you inhale, as this will help bring together the senses of taste and smell.
Typically, sweet flavors are detected at the front of the tongue, while bitter, green, and/or spicy flavors are noticed at the back of the palate.
3 - Tactile Phase
You might not have known this, but when tasting extra virgin olive oil, there is also a tactile phase, during which the consistency and texture of the oil are evaluated to determine if it is watery, dense, or smooth. This depends on the amount of oleic acid the EVOO contains, which is the healthiest monounsaturated fat and varies depending on the type of olive used to produce the oil.
4 - Visual Phase
Although this phase is not part of professional tastings, at Olivarte, we believe the color of the oil is also very important. The color can range from intense green to golden yellow, with the former being more characteristic of herbaceous, bitter oils, and the latter of sweeter, riper oils.
At this point, the cleaner and brighter the oil, the higher its quality, as a cloudier, darker appearance indicates defects.
5 - Final Evaluation
Finally, you need to make a final assessment of the oil after all the sensations experienced during the previous four phases to determine if it is fruity, harmonious, or unbalanced, and most importantly, whether it has provided you with a good experience, which is ultimately the most important aspect of an olive oil.