Always keep in mind that you are tasting a pure product—one that, in everyday use, will be paired with food. The sample should be at room temperature. Begin with an olfactory assessment.

To be classified as Extra Virgin, an olive oil must be entirely free of the seven critical defects: rancid, fusty, musty, metallic, muddy sediment, winey-vinegary, and others.

These flaws typically result from poor fruit quality, errors in the extraction process, or improper storage conditions.

(Except in the case of “black fruity” oils, which result from a deliberate and controlled fermentation process.)

Some of these defects can be detected on the nose.

In the case of our oils, the most commonly perceived aromas are fresh almond and green vegetal notes.

Let’s move on to tasting.

Taste buds are mainly located on the tongue.

It’s important to ingest a sufficient amount of oil so that it lightly coats the cheeks.

By gently chewing the oil, you oxygenate it and guide it toward the taste buds.

Some tasters, much like in wine tasting, produce sound effects to help them focus and blend the flavors in the mouth. They are neither snobbish nor eccentric—but making loud "slurping" noises is by no means required.

The key is to feel comfortable.

The combination of the nasal and mouth assessments helps determine the intensity and persistence of the fruitiness: whether it is mild, balanced, or intense.

Then, you assess the levels of pungency and bitterness.

Pungency is the peppery or spicy sensation felt in the throat.
Bitterness is perceived on the sides of the tongue and the cheeks.