Tips for Tasting Olive Oils

Tips for Tasting Olive Oils

With the increased popularity of olive oil, there are many opportunities to taste this product.

Flavors in olive oil are determined by a wide range of factors including the type of olive (varietal), ripeness at harvest, growing conditions (climate, soil type), crop maintenance (irrigation, pest control), handling of fruit from tree to mill, and the milling process itself. For example, oil made from predominantly unripe (green) olives contain flavors described as grassy, artichoke, or tomato leaf, whereas riper olives tend to yield softer flavors often described as buttery, floral, or tropical.

Here are some tips for tasting olive oils.

• Pour a small amount of olive oil in a cup, cover it with one hand, and warm it up in the palm of your other hand to help release the oil’s aromas and flavors. 
• Sip and let the oil coat your mouth and tongue. Let it linger a few seconds on your palate.
• Pay attention to the “finish” which is the lasting essence of oil in your mouth and throat. It may be buttery, fruity, peppery, or bitter.