A tasting is the evaluation of the flavor and aroma of an olive oil, but other senses such as sight or touch also play a role. Today we share a brief guide to tasting extra virgin olive oil with all five senses—or at least four of them.
Tasting olive oil with the five senses
We start with sight, specifically color. Depending on the oil, it may appear greener (traditionally associated with early-harvest olives and more herbal flavors) or more yellow and golden. Despite certain common beliefs in olive oil tasting, there is usually no clear correlation between color and taste: blends and varietals have a lot to say in this regard, and it is important that color does not influence our perception of flavor.
In enology, there is a famous study from the University of Bordeaux where students were asked to describe the color of a red wine and then taste it. Everyone defined the wine as red when it actually wasn’t—it was a white wine with coloring. Our perception of color influences our interpretation of taste. Therefore, it is very important to observe the oil’s color while keeping an open mind for the other senses.
It is also good to pay attention to the opacity of the oil, its density as it moves in the glass, and how it slides down the sides. This is called viscosity. High viscosity indicates a higher content of fatty acids, which is not necessarily a negative attribute in an oil, since these molecules are key flavor carriers.
The mouthfeel of olive oil
The main attribute to evaluate in terms of touch during tasting is the oil’s smoothness and body, which also gives information about its purity and potential culinary uses. It is not the most important element, but it should be considered because an oil lacking consistency is of lower quality and may not perform well in your dishes.
Aroma in olive oil tasting
Aroma is a key dimension in tasting because, in reality, our sense of taste is quite limited; we only distinguish about half a dozen flavors (depending on who you ask). Our sense of smell, however, perceives many more nuances. That’s why when we have a cold, we don’t perceive flavors in the same way—or sometimes not at all.
To capture all the nuances more easily, we oxygenate the oil by pouring it from a certain height and swirling it in the glass. This is similar to what we do when we want a wine to breathe. Then, we put our nose into the glass and inhale.
Once in the mouth, it is possible to smell the oil again to confirm or contradict our olfactory impressions.
Flavor when tasting extra virgin olive oil
One key aspect of tasting is dissociation: stop thinking that you are smelling extra virgin olive oil and interpret it as other aromas. If we forget that the oil tastes like oil, we can describe its flavor with more precision.
- Does it remind you of green or ripe fruit, is it rough or sweet? We are evaluating the oil’s fruitiness.
- Is it bitter or not? Does it have a peppery kick? Do you feel it in your throat? It is characteristic that oil from still-green olives lingers and leaves a prolonged aftertaste once swallowed.
- Do you notice a musty flavor? The olives were likely stored too long. A prevalence of this attribute indicates a fusty oil.
- Perhaps a rancid note, with hints of cured or dried meat? This indicates the oil is too old and has oxidized.
Try tasting your next OrigenOliva order and compare your tasting with our notes on the website.
What do your senses perceive? Don’t hesitate to tell us!
