Olive Oil tasting
39/22 olive oils will tell every detail of their story to those who taste them with care and attention. They will reveal their place of origin, the skill of their producer, the date of their harvest. Here are a few tasting secrets that will ensure real enjoyment.
- Pour about 15 ml of olive oil into a small, empty glass. Hold the glass of olive oil up to the light and observe its fluidity and colour.
- Before stirring, embrace the glass with the palm of your hand, to increase the temperature of the olive oil and draw out its aromas. Use your other hand to close the top of the glass, so as to trap the aromas inside.
- Inhale deeply to perceive each of the oil’s individual aromatic notes.
- Take a first sip and hold it in your mouth for at least 20 seconds. Move your tongue to the roof of your mouth and then horizontally. Inhale deeply and sharply through your mouth, to make sure that the olive oil coats your entire tongue. Keep it there for a while, inhaling through your mouth and exhaling through your nose. At this stage you will be able to assess its flavours, such as the strong aroma of freshly-cut grass that characterizes a fresh olive oil.
- The palate reveals whether the olive oil is fresh or old, genuine or adulterated. Fresh olive oil comes from an early harvest, and has a flavour that “tickles” the palate with spicy overtones.
- When tasting more than one olive oil, consume slices of green apple or small pieces of white bread between tastings.