Tasting Olive Oil

Picking a good extra-virgin olive oil is simple: Just taste some and choose the one that you like! If you want to pick among olive oils like the Italians do, however, here are some tasting tips. First of all, you must know that there are three distinct categories of extra-virgin olive oil and each of these is best suited to specific dishes and preparations. The categories are:

• Mild - Its light, buttery, sweet taste pairs perfectly with meat and carpaccio, broiled and grilled fish, raw, cooked or steamed vegetables, soups and pasta sauces. It’s also good with cheeses, and is especially good in dishes for children.
• Fruity - Has a slightly stronger and fruitier flavor that complements grilled meats, pastas or rice in relatively mild sauces, cooked vegetables and bruschetta. It pairs nicely with garlic sauces and mild cheeses as well.
• Fruity-Spicy - Its aggressive taste is ideal for accompanying rustic, traditional dishes like the panzanella, the Tuscan bread and tomato salad; ribollita, the Tuscan vegetable soup; and pasta e fagioli, or pasta with beans.

To distinguish these oils from one another, you should train your palate and your senses in more than one tasting session. As in all other types of organoleptic (color, aroma and flavor) assessments, like wine tasting, your olive oil tasting should be carried out in a controlled environment. Although it is fun to engage in a tasting with friends or family, it is best to perform it alone to avoid distractions, at least 1 hour after the last meal (but not when you’re hungry, because hunger can distort the senses).

Begin by purchasing a couple of expensive, excellent quality extra-virgin olive oils produced in different parts of Italy along with one of inexpensive brand to compare.

Tasting Steps

• Pour no more than 15 ml into a disposable cup and cover it, with a small plate or a piece of paper, until you are ready to taste.
• Hold the cup in your hands to warm it up and bring out the volatile scents of the oil, about 1 or 2 minutes. Look at the color.
• Exhale the breath in your lungs, then uncover the oil and inhale the scent. This olfactory evaluation will give you first indications about the oil. Cover the cup again, then repeat.
• Wet your lower lip with a bit of the oil, then asses it with your tongue.
• Take a small sip. Roll the oil around in your mouth to determine its category: mild, fruity or fruity-spicy. This can be determined from the intensity of the spiciness on the sides of your tongue. Then determine its texture and flavor (see Technical Terms, below).
• Taste each oil twice, but before doing so you should drink some sparkling mineral water or eat a slice of apple or a piece of bread to cleanse the palate. (Make sure to sip the water or eat the apple or bread between tastings of different oils as well.)
• Decide if you like it or not!

Technical Terms

• Appearance - green, yellow, brown, transparent, glossy.
• Texture - velvety, thick, pungent, sticky.
• Aroma and Flavor - grassy, fruity, rancid, peppery, bitter, earthy, nutty.