To best appreciate the oil, pour approximately 15 ml into a fine glass with a narrow opening which retains the aromas. Warm it with your hands and breath in deeply and slowly to enable you to appreciate the aroma of the oil, its fruit. Then sip a small quantity, taking in air at the same time, so that the oil is distributed throughout the mouth and allow it to slide back towards the throat. You will notice the "sweetness" on the tip of your tongue,  followed by the "bitterness" all along the tongue, especially at the back, and finally the “bite” in the throat.

These attributes are present to varying degrees, and when they are found in harmony and well balanced, they produce the best and most exquisite extra virgin olive oil.

VISUAL INSPECTION

Note: Technical tasting does not assess the colour or appearance of the oil. The official tasting glass is made of dark glass, so the colour cannot be seen by the taster, thus avoiding any psychological preconceptions.

1. APPEARANCE

Oils with the following characteristics are considered within the normal range:

Clean.
Free of decantation deposits.
Cloudy.
Opalescent
Dirty-looking or dark oils are considered defective

2. COLOUR

Oils are classed as "good" or "normal" when they fall within a colour range:

Straw yellow.
Golden yellow.
Greenish yellow.
Greenish.
Dark green.

Oils of the following colours are considered defective:

Reddish.
Dull.
Dark.

SMELL-TASTE-TACTILE INSPECTION (FLAVOUR)

1. SELECTION OF AROMA

Aroma sensations are assessed for intensity. These can be either positive or negative sensations.

The positive attibutes relating the aroma are:

Green or ripe olive fruits.
Apple.
Ripe fruit.
Green fruit.
Leaves or green herbs.
Fig tree…

Defective aromas are:

Alpecin.
Metallic.
Winey, vinegary, sour.
Muddy.
Pressing mat.
Fusty.
Mould or damp.
Rancid...

2. TASTE AND TACTILE SENSATIONS

Note: The tongue can only detect four basic tastes (sweet, salty, acidic and bitter). The sensations of smell are confirmed in the back of the nose, producing the feeling we call aroma.

These sensations are assessed in the mouth, according to their taste and intensity. The following are considered:

POSITIVE
Fruity (for olive).
Clean.
Fresh.
Other fruits.
Bitter (correct).
Healthy.
Sweet.
Almond.
Pine kernal.
Vegetable.
Spicy (correct).

NEGATIVE
Hay
Dry leaves
Winey, vinegary, acidic, sour.
Pressing mat or ropes
Reheated
Frozen olives
Damp, humidity
Muddy.
Metallic.
Worm
Rancid
Rotten

3. TEXTURE

The texture of the oil in the mouth is assessed, considering as:

Pasty. Fluid.
Smooth. Watery.

BALANCED

Finally, the harmony and balance of the different tastes and aromas are judged, which we talk about in terms of:

HARMONIOUS OILS: When tastes and aromas are in balance.
UNBALANCED OILS: These are those in which an aroma, taste or defect stands out significantly.