How is olive oil tasting done?

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2. The power of scent

The scent is one of the determining factors with oil as its intensity and complexity are synonymous with quality. To appreciate the aroma in its entirety we should follow some simple steps. After pouring the sample in the glass, we should cover it with a napkin or glass lid. Next, we should lightly rub the bottom of the glass to heat the oil and intensify the scent of the sample (for just a few seconds). When uncovering it, we should take in the aroma with slow, deep breaths. Our sense of smell begins to pick out all the nuances: fruit, almond, walnut, spice, tomato, or even fresh cut grass can come to mind. The more intense and varied the aroma is, the more indicative it is of the oil’s quality.
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3. The complexity of the flavour

For an oil to be considered virgin, it must be natural olive juice, and for it to be extra virgin, it has to be judged by a panel of experts. There are hundreds of distinct varieties that meet this requirement. To sense how fruity each variety is – the characteristic aroma and flavour – we should breathe in its scent and, around thirty seconds later, take a small sip of the sample. The oil must be distributed through the whole mouth to sense not only its flavour but its texture as well. It’s important that it hits the tongue and the throat to stimulate our senses as much as possible. Sweet, sour, spicy… cross our palate in distinct proportions. A trick to intensify the senses is to breathe a little air between our teeth while tasting each oil. Before trying a new sample, we should eat a piece of apple and drink water or eat some bread to eliminate all traces of flavour.

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