Tasting extra virgin olive oil is an original experience that involves all our senses. You don’t necessarily have to be an expert to evaluate the qualities of a good extra virgin olive oil. Just practice a little. Let’s see together how a sensory analysis of the oil is performed and what strengths and weaknesses we can perceive in evaluating an Evo Oil.
To carry out the tasting, the oil is poured into a small glass, usually made of glass, sometimes dark so as not to influence the judgment through the color of the product. The small glass should be held in the palm of one hand and rotated with the aim of heating the oil inside. At the same time, the other hand rests on the opening like a lid to prevent odors from dispersing. It is important to warm the oil with your hand to allow it to release all the aromas and scents.
Then follows the olfactory phase. Removing the hand from above the opening, the oil is sniffed looking for specific characteristics (intensity of the fruit, if greener or riper, but also possible defects such as sludge, heat, rancidness or mould).
After the olfactory phase we move on to the gustatory phase. In this phase a sip of oil is swirled inside the mouth for 10 seconds in order to reach all the taste buds. Subsequently, with semi-open lips, a small amount of air is inhaled from the mouth (stripping). This makes it possible to examine the most complex aromas to interpret, which are perceived in the oral cavity by retro-olfactory receptors.
Now you are ready to taste a real extra virgin olive oil!