Extra Virgin Olive Oil Tasting: The Art of Evaluating Quality and Flavor

Sensory analysis or tasting of extra virgin olive oil is an essential tool for determining product quality, ensuring that it meets the strict standards required by consumers and official certifiers.

This rigorous process allows us to distinguish oils of excellent quality and clearly differentiate them from those with sensory defects.

Professional tasting of virgin olive oil

Professional tasting of virgin olive oil is regulated by Royal Decree 227/2008 and the International Olive Oil Council (IOC) , entities that establish the technical and methodological guidelines for conducting accurate and objective evaluations.

These organizations certify the tasting panels, thus ensuring the validity and reliability of the process. The goal is to transform the tasting process into a standardized and reliable tool for ensuring the quality of virgin olive oils.

The Tasting Process

The tasting process begins with the olfactory phase of the EVOO . During this phase, tasters look to identify positive aromas reminiscent of the fruit of the oil's origin, as well as other positive aromas such as tomato, freshly cut grass, almond, or green banana. They also detect potential defects such as winey, rancid, metallic, or musty aromas. The latter immediately disqualify the oil from being classified as extra virgin.

During the tasting phase , the oil is tasted in small amounts, carefully distributed throughout the mouth. This phase allows for the evaluation of essential attributes such as the balance between bitterness and spiciness, sensations directly related to the concentration of polyphenols and antioxidants that are beneficial to health. During this phase, other defects such as lees, rancidity, or cooking are also detected, which determine the oil's final classification.

To properly taste the oil, samples are prepared in specific dark-colored glasses to prevent the color from influencing the taster's perception. Furthermore, the oil's temperature must be carefully controlled, reaching approximately 28°C, to facilitate the volatilization of its aromatic compounds.

The final classification of the oil depends directly on the result of this sensory evaluation. Extra virgin olive oil must be completely free of sensory defects and possess clearly perceptible positive attributes . Oils with minor defects are classified as virgin olive oil, while those with significant defects are considered lampante, unfit for direct consumption without a prior refining process.

Consumer transparency

This rigorous tasting process not only guarantees the quality of the final product, but also offers transparency to the consumer, allowing them to make informed decisions about the oil they consume.

It's common to find information derived from official tastings on labels of premium products, providing consumers with information on specific sensory notes they can expect from the oil.

For those interested in learning more or even actively participating in a tasting, there are specialized courses and workshops taught by oil mills and official organizations, such as the tasting expert at the University of Jaén , where I am a professor .

These experiences offer an excellent opportunity to deepen your knowledge of olive oil, discover its many sensory nuances, and better understand the importance of careful and responsible production.

In short, extra virgin olive oil tasting is much more than a simple sensory test; it's a rigorous and standardized method that guarantees quality and authenticity, helping to maintain the international prestige of Spanish olive oil.

If you want to learn more, you can watch this interview I did on Canal Sur about how to do an oil tasting .