Tasting olive oil is easier than it sounds, and once you have done it a few times you will never buy blindly again.
Professionals taste oil neat, without bread, so nothing gets in the way. You can do the same at home with a small glass.
The method
- Pour a tablespoon of oil into a small glass and cup it in your palm to warm it gently.
- Cover the top with your other hand, swirl, then lift your hand and inhale. Note the aromas — grass, tomato leaf, green apple, almond?
- Take a small sip and draw in a little air through your lips, spreading the oil across your tongue.
- Swallow, and pay attention to the finish at the back of your throat.
What to look for
- Fruity — the fresh smell and taste of good olives.
- Bitter — a clean, pleasant bitterness across the tongue.
- Peppery — a tickle or gentle cough as you swallow, a sign of freshness.
A little cough at the back of the throat is a good sign, not a fault.
Off notes to avoid
Musty, greasy, flat or wine-like flavours mean the oil is tired or poorly made. Fresh extra virgin should taste alive.
Curious about the category itself? See what makes extra virgin different.