To taste an EVOO is to capture the nuances of the type of olive, the degree of ripeness, the characteristics of the land and the weather conditions affecting an oil through its aroma, flavour, body and colour.

Our senses of smell and taste allow us to make a sensory analysis of the main perceptions of the flavours on the palate and the volatile compounds on the nose.

Factors influencing oil tasting:

• Sample temperature: at + – 28 ºC.
• Sample order.
• Variety.
• The sample size: it is not advisable to taste too many oils in a concentrated space of time.

Phases of the sense of smell in tasting:

• We smell the oil for the first time.
• We have a first impression of the sample and we cover the glass again
• We smell it for a second time, turning the glass slightly to warm it up again, and inhaling quickly.
• We corroborate our first impressions, draw conclusions and check them in the mouth.

Normally, we use a strong, dark-coloured glass to prevent us seeing the colour of the oil. If we do the tasting at home, we can use our own wine glasses. It is important to cover the samples to prevent the volatile aromas escaping.