Tasting Notes
Similar to fine wines, an olive oil tasting takes place in a quiet setting, in a booth, using a tinted, rounded glass covered with a watch glass.
Blind oil tasting under competition conditions
Here, we will simply ‘wet the appetite’ of novices and connoisseurs alike.
Olive oil is a condiment, but like any exceptional product, especially one distinguished by a PDO, it deserves to be tasted according to the rules of the art.
All senses are awakened! Tasting requires a certain contemplation. One must settle in a neutral, odorless place and use a small container to decipher the scents and flavors of olive oil.
It is by nose that one distinguishes between the three fruitiness categories: green fruity with notes of cut grass, black fruity with aromas of black olives, and ripe fruity with a floral and sweet nose.
On the palate, simply draw in a little air, as with wine, to discover a rich aromatic palette: green banana, raw artichoke, sweet almond, basil, mint, candied fruit, vanilla, blackcurrant, cocoa, tomato… The most difficult part is putting a name to the sensation.
Then comes the bitterness, the only taste, in the physiological sense of the term, that can be detected in olive oil. This bitterness will be more or less pronounced depending on the olive variety used.
Finally, the peppery sensations may surprise you; these are merely the polyphenols tickling your throat.
The whole must be harmonious, a delight for the taste buds!
