Tasting guide
How to taste olive oil.
Three gestures, one minute, no expertise. All you need is a small glass or a spoon, and a little attention.
01
Smell
Ten seconds
Warm the glass in your hands, cover it with the other and bring your nose to the opening. Breathe slowly. Look for cut grass, artichoke, green tomato, almond: the scents of a fresh oil.
02
Taste
One sip
Take a small sip and let the oil run over your whole tongue, drawing in a little air through your lips. The flavour opens up: sweetness first, then bitterness, then the rest.
03
Wait
A few seconds
Swallow and wait. After a moment a good oil tingles in the throat, sometimes it even makes you cough. It is not a flaw: it is the sign of a fresh, well-made oil.
What to look for
Three sensations to recognise.
Fruity
The scent of fresh olives, grass, tomato. The clearer it is, the younger the oil.
Bitter
A bitter note on the tongue, like rocket or raw artichoke. It is a quality, not a flaw.
Pungent
The peppery kick in the throat that comes afterwards. The stronger it is, the more intense the oil.
To taste well
Use a small, dark glass, with the oil at room temperature. Do not eat anything strong beforehand; between oils, a slice of green apple cleans the palate.
And now, which oil is right for you?
Answer ten questions about pairings and find out whether you need a delicate, medium or intense oil.