Presented by the Olive Oil Time Education Lab
If you are a producer, a buyer, or simply a consumer interested in this product, you will surely have your reasons for loving olive oil. In fact, over the last 25 years, there has been significant growth associated with this product.
At its core, there are two main reasons why the world loves this fat so much: its health benefits and how wonderful it tastes. But olive oil is not the same as extra virgin olive oil—and that's the whole point behind olive oil sensory assessment.
Why Sensory Assessment Matters
In this video, we are going to explore:
- What "extra virgin olive oil" really means
- Why it is important to learn how to taste olive oil
- How to taste it properly
- How to recognize the negative and positive characteristics of an olive oil
Have you ever wondered if the oil you are buying is really extra virgin? This is the question that thousands of people are asking themselves right now in front of the supermarket shelf. Many times, the answer is no.
As you may know, olive oil is one of the three most adulterated and fraudulent food businesses in the industry. And this is only because just a few people understand the nature of this product.
Understanding Olive Oil
Olive oil is not a condiment, not a commodity, and for sure, it's not just a fat.
Domaine de Cugis extra virgin olive oil is the natural, pure, and amazing juice of the olives—with no chemical or heat additions of any kind. It’s a true miracle of nature.
A recent study by the North American Olive Oil Association showed that one of every three Americans don’t know—or are not sure—that olive oil comes from the olive. When it comes to understanding what "extra virgin" means, the situation is much worse. And this is everywhere, not only in the USA.
What Makes Extra Virgin So Special?
Olive oil is the fat with the best composition of fatty acids. It has higher levels of monounsaturated fats and a very low amount of saturated fat. But the true superpower of olive oil lies in its phenols.
If the cultivation, harvest, extraction, and storage process is handled correctly, we can preserve these phenols. Plus, we get all those volatile compounds that give the oil its pleasant fruitiness.
According to the International Olive Oil Council
Virgin olive oils are obtained exclusively from the olive fruit through mechanical means, with no additives.
If the fruit is carefully harvested only a few hours before extraction and the entire process is smooth, you can achieve the best quality: extra virgin olive oil.
When there are problems like lack of cleanliness or delays, the resulting oils are classified as virgin or lampante.
The word lampante comes from “lamp” because in ancient civilizations, these oils were used to burn lamps. In terms of quality, it lags far behind, needing refining to make it edible.
Chemical and Organoleptic Tests
To be labeled extra virgin, an oil must pass strict chemical and organoleptic (sensory) tests.
Chemical Parameters
- Free Acidity
Olive oil is made up of fatty acid chains, which break when the fruit suffers damage, fungi, or fermentation during harvest. Free acidity measures the percentage of fatty acids in a free state and reflects the condition of the fruit at extraction.Foran oil to be extra virgin, its free acidity must be under 0.8%.
- Peroxide Value
This measures oxidation, which begins the moment the fruit is picked. For extra virgin olive oil, it must not exceed a value of 20.
These two parameters can only be analyzed in a laboratory. Human senses can’t detect them.
But our senses can detect small compounds responsible for aroma and flavor—even in tiny amounts. These are undetectable by chemical tests.
Organoleptic Evaluation
A certified tasting panel evaluates:
- Fruitiness (must be above 0)
- Absence of defects (must be zero)
So extra virgin olive oil is the only product in the world that requires both chemical and sensory evaluations before being labeled as such.
Why Learning to Taste Matters
Learning how to taste helps you:
- Confirm you're getting the real thing
- Understand and enjoy the diversity of olive oil flavors
- Select the right oil for different recipes
- Improve production if you’re a producer
- Develop new blends for different markets
We taste not just to classify, but to fully appreciate this gift of nature.
The Tasting Process
Tasting Glass
This is one of the official blue glasses used for tasting. The blue color hides the oil’s actual color so we don’t associate green with freshness.
Environment
Choose a:
- Quiet, bright room
- Place with no strong smells
- Environment free of perfumes, soaps, coffee, smoke, or spicy food
Keep glasses clean and bottles sealed until use. Store oils away from light and heat.
Steps to Taste
- Pour ~15 ml of oil into the glass.
- Cover the glass with your other hand to retain aromas.
- Warm the oil to ~28°C using your hands.
- Swirl gently to coat the walls.
- Smell immediately—this is your first impression.
You should detect fruitiness—fresh olive, grass, herbs, tomato, apple, banana, almond, etc.
Avoid defects like vinegar, acetone, wax, cheese, salami, etc.
Sip and Evaluate
Take a small sip and:
- Distribute it throughout your mouth
- Gently aspirate air to release aromas
- Detect bitterness (sides of the tongue) and pungency (after swallowing)
These indicate the presence of polyphenols—powerful antioxidants and anti-inflammatory agents found only in extra virgin olive oil.
After the Tasting
Determine if the oil meets extra virgin standards. Explore its unique characteristics. In official tastings, notes are recorded on a tasting sheet. A panel leader compiles the data to classify the oil.
There are also tastings for:
- Competitions (evaluating harmony, complexity, etc.)
- Descriptive profiling
- Evolution over time
Final Thoughts
There are many reasons to taste olive oil. The most important one?Just start.
Then, keep practicing. Try oils from different cultivars, harvest times, and origins. Visit producers. Build your sensory library of aromas and flavors. That’s how we become better tasters.
Blog Sources: https://domainedecugis.wordpress.com/2025/04/22/introduction-to-olive-oil-sensory-assessment/
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