How to Taste Extra Virgin Olive Oil

Generally, there are three sides when it comes to the quality of olive oil: professionals, experts and consumers. Professional and expert tasters have to make objective judgments about the quality or consistency of it, regardless of the company or person it is for. However, the consumer is always right. The consumer has the right to like and dislike.

What is the best olive oil?

So how to taste extra virgin olive oil? Most of the producers say their products are the best, no matter which region they are produced in. None of them can explain why. However, they have difficulties in determining the quality of other oils by tasting them.

They may just say I like it - I don't like it. Taste satisfaction is personal.

Traditional preference is soft, light and almond. This type of olive oil is produced from olives that have reached full maturity. Pay attention to a beautiful appearance, a pure fragrance, pleasant taste, a somewhat complex and balanced (taste), and a long-lasting aftertaste.

When you open the container of an olive oil, its taste will begin to change. Most of them start to deteriorate, but in some, the sharpness of taste decreases and the taste becomes better.

In Which Dishes Is Olive Oil Used?

It is not correct to set rules on which dishes to use olive oil. Whichever dish satisfies you in terms of taste, it will be the best choice for you. Otherwise, prescriptive approaches are not different from wine-dish harmony.

Nevertheless, it is suitable to use olive oil in dishes that will not suppress its own taste. Because if you use it in a heavy and dominant meal, you will not get the taste of olive oil anyway.

Every expert on dish recommends the use of different olive oils, even giving brand names. However, considering that each expert has his own olive oil recommendations, choosing olive oil according to the meal becomes personal. It is important not to be passionate about the brand and to know that every different olive oil will differentiate the taste of each meal.

Olive Oil Tasting

You should taste olive oil without eating or drinking anything with it. Otherwise, the taste of the olive oil you taste will change. It can only accompany bread or apple olive oil. Generally, experts prefer to taste soft olive oils before the sharp and dominant ones.

Ambient temperature is also very important in olive oil to taste. At 28 C, you can understand all the common positive and negative features.

How is Olive Oil Tasted?

It is best to taste olive oil in the morning. However, care should be taken not to be too hungry.

1.     Color first. However, color does not fully reflect the quality. The dull color of olive oil when exposed to light indicates that it is fresh and has a fruity flavor.

2.     The second step is to smell. This step is an important clue on quality. If it does not smell sour and has a herbaceous fruity scent, it is good quality.

3.     While sipping, rinse your mouth with olive oil and let it spread over your entire mouth. You can also breathe while olive oil is in your mouth.

4.     As the last step, when you swallow, you have to wait a few minutes. The lasting taste you will feel after swallowing shows the quality of olive oil.

The Key Characteristics, Tastes and Defects of Olive Oil


Fruity: A refreshing taste that can remind fruits or vegetables but is lively and delicious

Bitterness: This is normally felt on the back of the tongue and in the throat and is characteristic of some types of olives. It is an important part of the taste remaining in the mouth after eating an olive.

Pepperiness: It is about pressing the olive raw. It may even cause you to cough. It is a part of the flavor that is not felt instantly and remains in the mouth after olive oil is swallowed.

Flavors to Feel

Herb smell


Vegetable and fruity flavors




"Wine-like" fragrance




You cannot understand the taste of olive oil by tasting it alone, do not rely too much on it alone. Combined with the food, it creates a different taste. Olive oil enthusiasts can notice the changes in taste day by day, taking into account the day the lid of the olive oil container is opened.

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