How to Taste Olive Oil: Tips

Following the extra virgin olive oil extraction process, which typically begins in September, the oil undergoes two types of analysis. From an objective, chemical point of view, oil samples are analysed by specialised laboratories to verify that parameters such as acidity and polyphenols, antioxidants, fall within the limits established by law. The oil is also subjected to a more subjective, sensory analysis, carried out by panels of qualified tasters.

For every farm, the moment of tasting the oil is crucial, because it represents all the work carried out throughout the production chain. Through tasting, it is possible to perceive unique scents, aromas, and notes that become essential characteristics of an extra virgin olive oil.

Olive oil tasting follows a very precise practice, and the freshness and intensity of the oil reflect careful control of the olives.

For this reason, we follow the entire production chain ourselves: we monitor the growth of the olive trees and their flowering in May, carry out an early harvest at the beginning of September to obtain olives with an intense aroma and low acidity, follow the traditional hand-picking method, and perform cold extraction within a maximum of 12 hours from harvesting.

But how is olive oil tasting carried out?

The symbol of professional tasting is a blue or red glass.

• The blue colour hides the colour of the oil inside. Although our eyes lead us to analyse and make an initial judgement based on the colour of the oil, this is not actually a quality parameter. The colour of an oil is not a synonym for quality, and no hierarchy can be established between more yellow-golden oils and intensely green ones. Colour can vary according to several factors, such as the olive cultivar used, the extraction method, and the harvest period.
• Glass, on the other hand, is necessary because before tasting, the oil is brought to a temperature of about 28°C, in order to release aromas and flavours and make them easier to perceive.

The glass is held for a few moments in the palm of one hand, with the other palm covering it, while gently swirling it. Immediately afterwards, the oil is smelled to capture the aromas and sensations it offers to the nose. The aroma should be fresh and pleasant in a quality extra virgin olive oil.

Finally, we move on to the tasting phase, which is carried out by tasting the oil and moving it to every part of the mouth, followed by an inhalation with the mouth slightly open. Oxygen helps perceive sensations such as spiciness and bitterness.

A sign of a good oil is harmony: the balance between its olfactory and tasting notes.

Above all, a fresh and fruity aroma is linked to the oil’s acidity and shows that the olives were harvested while still fresh and milled with care.

If you are not an olive oil expert, you can try tasting it before using it, to understand its bitterness and spiciness and evaluate how to pair it with your dish. Our philosophy is “For every dish, its own oil”, expressing the need to have more than one type of oil in your kitchen, so you can choose it wisely according to your preparations. By choosing the right oil, even a simple dish will be enriched; otherwise, you risk covering the aromas and flavours of the ingredients.

Come and visit us at the olive mill: we will show you the techniques and stages of extra virgin olive oil production and recreate together a professional tasting session of our 4 Favola extra virgin olive oil labels.

Alternatively, if you prefer to enjoy the tasting experience from the comfort of your home, choose our Favola Palette, a tasting kit specifically designed to offer you a selection of our varieties.