5 Steps of Tasting Olive Oil
1. Pour 2-3 Tbsp of olive oil into your chosen tasting glass. If available, we recommend a tulip tasting glass as this concentrates the aromas wonderfully.
2. Place the glass in the palm of your hand while covering the top with your other hand. Swirl it gently. This warms the oil to release the aromas and traps them in the glass.
3. Raise the glass to your nose, lift your hand slightly, and smell the olive oil. These aromas should give you a sense of how fresh the olive oil is.
4. Taste the olive oil by taking a small sip. It should coat your entire tongue prior to moving on to the last step.
5. Finally, with the olive oil still in your mouth, purse your lips and inhale gently through your mouth to aerate and release the full flavor of the olive oil. If the peppery finish makes you cough, that is a sign of an olive oil with a high polyphenol count!
From the Experts
Aroma + Taste = Flavor
Flavor is made up of both smell and taste. If you were to hold your nose while tasting, the flavors of the olive oil would be much less noticeable. The most complex flavors in olive oil can only be discovered by using both of your senses.
Look for Bright, Fresh Flavors
Low-quality olive oil can taste stale and tired. Olive oil can be strong or mild, fruity or herbaceous, but it should always taste fresh. If your olive oil isn’t quite tasting as fresh as you would like, this may be a sign to get yourself a new bottle to ensure you are using only the freshest, most delicious ingredients.
Taste First
Taste your olive oil before cooking with it to be aware of its unique flavors and how they will complement your meal. Your olive oil may be robust and powerful like our Organic Extra Virgin Olive Oil, have a milder tone like our Extra Virgin Cooking Olive Oil, or have notes of stronger flavors as seen in our Agrumato Method olive oils. Each has their own merits, though you should be aware of what you are putting into your dish to ensure it’s exactly what you are looking for.
Storage
Store olive oil in a cool, dark, dry place away from heat, light, and moisture. These are the enemies of olive oil, and will degrade the oil faster. Never store your olive oil close to your stove or window to ensure the highest quality, longest shelf life.
