Taste olive oil

 

To properly taste olive oil, one should use a small glass cup, preferably made of blue glass and bell-shaped.

 

VISUAL ANALYSIS

The visual aspect of the oil plays a minor role in determining the qualityand should not influence your final judgment. For this reason, olive oil is often tasted in blue glass cups.

 

AROMA ANALYSIS

Take a small cup of oil, cover it with one hand and warm it up in the palm of your hand of your other hand. 
Remove your hand covering the cup and bring the cup to the base of your nose. Inhale 3 separate times, with pauses in between to keep olfactory sensory neurons alert. Try to memorize the aromas you experienced during the quick inhalations.

 

FLAVOR ANALYSIS

Put a small amount of oil (8 to 10 drops) in your mouth and let them warm up for a minute or two, so that the volatile compounds evaporate.

Begin inhaling or “sipping” air in quick, decisive gasps, being careful not to swallow the oil. This technique helps to oxygenize the oil and intensify the aromas.

Roll the oil around in your mouth until it has covered all of your taste buds.  

Thanks to the simultaneous heating, oxygenation and rotating, the good and bad qualities of the oil are revealed.

 

By this point, the oil should be distributed throughout your oral cavity and in particular across your tongue, from the tip, to the sides, to the back.

It is important to remember the flavors you experience and in which order. Be sure to consider the tactile characteristics that describe the fluidity, the consistency and the greasiness, and the flavor elements, which can be described as sensations of sweet, bitter, and spicy.

 
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