1. The Glass

Blue-tinted glasses are preferred by professionals for tasting oil. Why blue? To keep them from focusing on color, which is not indicative of quality. At your tastings, you can use whatever colour glasses you like.

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2. Put some in your glass

Spoon a little oil gently into the glass.

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3. Swirl the glass in your hands

This is the time to draw out the aromas. Place your hands around and over the top of the glass. Swirl it gently so that the oil coats the sides.

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4. Breathe in the aromas

Stop and take your time detecting the nuances. Think about how it smells. Is it green? Ripe? Earthy? Fruity? Does it smell like nuts? Write down your initial impressions so you can compare the oils.

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5. Let the flavours cover your tongue?

Let it seduce you! Sip enough to appreciate the flavour and hold it on your tongue for a few seconds. Breathe in slowly to help release the flavours and avoid missing any aromas. Close your mouth and breathe out through your nose.

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6. What notes do you perceive?

Detect all the nuances. Apple? Tomato? Herbs? Bitterness? Nuts? Spices? Do you feel any bitterness on your tongue? Pungency in the back of your throat?

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7. Level of complexity

Concentrate on the sensations to detect more complex notes. Is it balanced? Does one aroma dominate all others? Write down the details so you can compare it with other olive oils.

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8. Try another oil

Cleanse your palate before trying the next olive oil. Sparkling water or apple slices work well.

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Positive Characteristics Extra Virgin Olive Oil Must Have