How to conduct olive oil tasting:

Cleanse your palate with water or bite a piece of apple.
Pour about 15 ml of olive oil into an IOC* certified tasting vessel and cover with a lid.
Hold the cup with one hand for one minute to warm the sample while holding the glass lid with the other hand.
Tilt and slightly rotate the vessel to moisten the inner surface with the oil, releasing its aroma.
Take deep, short breaths to assess the intensity and complexity of the aroma (olfactory examination). Does it remind you of any herbs or fruits? Sense the fruitiness.
Drink about 3 ml of olive oil and spread the sample around your mouth, taking subsequent short breaths through your teeth. Exhale with a "slurp" to fully experience the complex aromatic compounds of the oil (retronasal olfaction). Taste the bitterness.
Swallow a small amount of the sample to detect any possible pungency in the back of the throat. Enjoy the spiciness.

Bitterness and pungency are positive qualities associated with the quality and healthy attributes of good olive oil.

Professional olive oil tasting

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