how to taste olive oil

Olive Oil Sensory Evaluation

The sensory evaluation of olive oil is based primarily on two senses: smell (orthonasal perception) and taste combined with retronasal perception.

Step 1: Olfactory Evaluation

Pour approximately 15 ml of olive oil into a dark blue tasting glass (or another opaque glass if an official tasting glass is unavailable). Cover the glass with a watch glass or lid and hold it with one hand while gently warming it with the palm of the other hand until the oil reaches approximately 28°C, the standard temperature for sensory evaluation. After warming the sample for about 30 seconds, remove the cover and inhale deeply and slowly, attempting to identify the aromatic profile of the oil.

Evaluate the intensity of fruitiness, using a scale from 1 to 10:

• 1–3: Low fruitiness 
• 4–6: Medium fruitiness 
• 7–10: Intense fruitiness 

At this stage, assess whether the fruitiness is predominantly:

• Green fruitiness, characterized by aromas reminiscent of green banana, freshly cut grass, tomato leaf, artichoke, green almond or green apple. 
• Ripe fruitiness, characterized by aromas reminiscent of ripe banana, tropical fruits, ripe apple or mature nuts. 

The perception distance of aromas can provide an indication of aromatic intensity:

• If aromas are perceived before the glass reaches the nose, the oil generally exhibits high aromatic intensity. 
• If aromas are perceived only when the glass is close to the nose, the intensity is moderate. 
• If the nose must be inserted deeply into the glass to perceive aromas, the fruitiness is usually weak. 

However, this observation is only indicative and should not replace the formal sensory score.

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Step 2: Gustatory and Retronasal Evaluation

Before tasting, rinse the mouth with water to eliminate residual flavours. Take a small sip of olive oil (approximately 3 ml) and distribute it throughout the oral cavity so that it comes into contact with the tongue, palate and cheeks. Perform the strippaggio technique by inhaling small amounts of air through the teeth while the oil remains in the mouth. This emulsifies the oil and releases volatile compounds toward the retronasal cavity, significantly enhancing aroma perception.

Evaluate:

• Bitterness, perceived mainly on the sides and back of the tongue. 
• Pungency, perceived as a peppery sensation in the throat. 
• Sweetness or smoothness, perceived mainly at the front of the tongue. 
• The persistence and complexity of aromatic notes perceived retronasally. 

Typical positive sensory descriptors include:

The balance between fruitiness, bitterness and pungency is one of the most important indicators of quality in extra virgin olive oil.

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Practical Training Tip

For beginners in sensory evaluation, a useful exercise is to heat neutral foods such as boiled potatoes, bread or rice and add a small amount of olive oil immediately before tasting. The warmth enhances the release of volatile compounds and facilitates aroma recognition.

Nevertheless, systematic training with reference standards and repeated tasting sessions is essential for developing a reliable sensory memory.