The 5-Step Professional Tasting Protocol
Preparation: Set the Stage
What You'll Need
- Small dark glass: Cobalt blue or brown wine glass (hides oil color to prevent bias)
- Room temperature oil: Warm to 28°C (82°F) to release aromas
- Apple slices & water: To cleanse palate between tastings
- Neutral environment: No strong smells (perfume, coffee, cooking)
Pro Tip: Timing Matters
Taste in the morning before eating. Your palate is most sensitive when not fatigued by food, coffee, or strong flavors.
Visual: Examine Appearance
Professional tasters use dark glasses to eliminate color bias, but for learning purposes, observe the oil's appearance.
Good Signs
- • Clear, not cloudy
- • Rich green to golden color
- • Slight viscosity (not watery)
Red Flags
- • Murky or sediment-heavy
- • Very pale/clear (refined)
- • Too thin/watery consistency
Important: Color doesn't indicate quality. Green oils aren't automatically better than golden ones—variety, ripeness, and processing matter more.
Aroma: The Nose Knows
Pour 1-2 tablespoons into your glass. Cup the glass with one hand and cover with the other. Swirl gently for 30 seconds to warm and release aromas. Uncover and inhale deeply.
Olive Oil Flavor Wheel
Fruity/Green Notes
- • Fresh-cut grass
- • Green apple
- • Green tomato
- • Artichoke
- • Green banana
- • Herbs (basil, arugula)
Ripe/Mature Notes
- • Almond
- • Tomato
- • Tropical fruit
- • Floral notes
- • Buttery/creamy
Defect Notes (BAD)
- • Rancid (crayons, putty)
- • Musty/moldy
- • Vinegary/fermented
- • Metallic
- • Fusty (muddy sediment)
Sommelier Secret: Quality EVOO should smell fresh, vibrant, and alive—like you just picked and crushed the olives. If it smells neutral or like nothing, it's likely refined or very old.
Taste: The Slurp Technique
How to Taste Professionally
- 1
Sip a small amount
About 1 teaspoon—enough to coat your mouth
- 2
Slurp air through the oil
Make a "stripping" sound—this oxygenates the oil and releases flavors across your palate
- 3
Swish around your mouth
Coat all surfaces—front, sides, back. Hold for 5-10 seconds
- 4
Breathe out through your nose
This reveals retronasal aromas and finish characteristics
- 5
Swallow and note the finish
Pay attention to the throat sensation (peppery burn = polyphenols!)
The Three Positive Attributes
- FFruitiness: Fruity, green, fresh olive flavor
- BBitterness: Pleasant bitter taste (polyphenols!)
- PPungency: Peppery throat burn (oleocanthal—very good!)
What You Should Experience
Quality EVOO should have:
- • Balance of fruity, bitter, and pungent
- • Complexity—multiple flavor layers
- • Throat sensation—may make you cough!
- • Lingering finish—flavors don't disappear immediately
Evaluate: Make Your Assessment
After tasting, evaluate the oil across several dimensions:
Quality Assessment Framework
Any rancid, musty, fermented, or off flavors? If yes, it's not extra virgin—regardless of label.
How strong is the fresh olive/fruit character? Low = 1-3, Medium = 4-6, High = 7-10
Pleasant bitter taste indicates polyphenols. Should be noticeable but not harsh or off-putting.
Strong peppery finish that may cause cough = high oleocanthal (anti-inflammatory compound). Very good!
Multiple flavor notes working together? Balanced or dominated by one characteristic?
Common Tasting Mistakes to Avoid
❌ Tasting Cold Oil
Cold oil doesn't release aromas properly. Always warm to room temperature or cup in your hands to warm before tasting.
❌ Judging by Color
Color is not a quality indicator. Green oils aren't automatically better than golden ones. Focus on aroma and taste.
❌ Expecting Butter/Neutral Flavor
Real EVOO is NOT mild! If you're used to refined "light" olive oil, authentic extra virgin will taste strong, bitter, peppery. This is correct.
❌ Skipping the Slurp
The slurp/stripping technique isn't just for show—it oxygenates the oil and releases flavor compounds across your entire palate.
❌ Tasting After Strong Flavors
Coffee, garlic, spicy food, or perfume will overwhelm your palate. Taste in the morning with a clean, neutral mouth.
❌ Ignoring Throat Burn
Peppery sensation that makes you cough = high polyphenols! This is good, not a defect. Many first-timers think quality oil is "too strong."
Practice with Our Verified Oils
The best way to develop your palate is tasting verified, high-quality oils. Start with our Editor's Picks: