• The official receptacle for tasting olive oil is a specially designed blue glass with cover prescribed by the International Olive Oil Council. These are available in Spain and Italy for a cost of approximately 7 Euro’s.

• Most tastings are carried out with small (100ml) glasses or plastic cups with covers to keep the volatile elements in.

• Approximately 20-30ml of olive oil is poured into the tasting vessel.

• Professional tastings are limited to 3 or 4 oils a day, amateur tastings usually cover 6-8 oils.

• The olfactory senses tire fairly quickly and the perception of pepperiness in the back of the throat will become distorted through a cumulative effect.

• The olive oil can be swallowed or spat out.

• Between tastings the palate can be cleansed with small slices of apple and the mouth washed with mineral water.

• Bread is not a good medium for tasting as it has a strong taste, is often salty and can mask faults in the oil.

• Notes should be taken using tasting cards for future reference.

• Colour is not a good indicator of the quality or style of the oil and is not used as a parameter for evaluation other than in culinary contexts where colour may be important for presentation.

The following can be used as a guideline for olive oil tastings:

 

1. Pour 25ml of the oil to be tasted into a numbered cup or glass.
2. Place lid over cup or glass to retain aroma.
3. Warm tasting cup to approximately 26?C by cupping it in hands or placing on a warming pad.
4. When ready to taste, remove lid and inhale, noting the aroma
   characteristics of the oil.
5. Replace lid and record descriptions.
6. Repeat, if necessary, to further define aroma.
7. Take approximately 10ml of oil into the mouth and spread all over the mouth noting the tastes of as the oil spreads over the palate:

• Fruitiness at the front of the palate
• Bitterness at the back and sides, and
• Pepperiness or piquancy at the back.

1. Aspirate, taking in air through the mouth and expelling it through the nose to enhance the taste effects.
2. Replace lid and record descriptions.
3. Repeat after a short break if necessary to further define taste.
4. Cleanse palate and take a break before the next sample.