A tasting can begin with curiosity. The International Olive Council’s guidelines for hedonic tasting focus on enjoyment, exploring aromas and discovering personal preferences. [1]
First, the aroma
Pay attention to the oil’s aroma. Smelling helps you explore its aromatic profile: some oils suggest grass or other green notes, while others bring fruit to mind. You do not need to find the perfect word straight away.
Then, the taste
Notice how the sensations change in your mouth. Fruitiness, bitterness and pungency are worth exploring, alongside overall intensity and balance. Colour, however, does not determine quality: professional tastings do not use it to assess an oil.
Try a comparison
Here is a little exercise: choose two different oils, write down three words for each, then try them on the same dish. Which one interests you? Which would you use more often? Keep your notes for a second tasting.
This exercise is about exploring taste. Professional classification requires a trained panel; to learn more with a guide, discover the Poldo experiences devoted to olive trees and extra virgin olive oil.