Tasting

A practical companion to paying attention.

Good olive oil does not need ceremony, but it does reward a little care. Tasting is simply a way of slowing down long enough to notice structure, balance, and intent.

This page is not about performance or scores. It is about learning to recognise what is there, and what is not.

A short glossary

Fruitiness

The aromatic expression of healthy, fresh olives. It can lean green or ripe, sharp or soft, but it should always feel clean and alive.

Bitterness

A phenolic taste felt primarily on the tongue. In well-made oils, bitterness is a sign of freshness and structure, not a flaw.

Pungency

The peppery sensation in the throat, caused by specific phenolic compounds. It often arrives after swallowing and can build in waves.

Defects

Notes such as rancid, fusty, musty, or winey that point to poor fruit, poor handling, or age. Defects are not a matter of taste. They are faults.

A simple way to taste

This is a quiet, repeatable method you can use at a kitchen table. It is less about technique than about attention.

01Warm and release

Pour a small amount into a glass. Cup it in your hand and gently swirl for twenty to thirty seconds. You are not heating the oil. You are encouraging aroma to lift.

02Smell in two passes

First, a short, light sniff for the highest notes. Then a longer one for deeper tones. Look for fruit, herbs, leaves, or vegetable notes. If something feels dull or stale, it usually is.

03Sip and aerate

Take a small sip and draw in a little air through pursed lips. Let the oil spread and coat the mouth before you swallow.

04Separate structure

Notice bitterness on the tongue. Then notice pungency in the throat. They are related, but they are not the same thing. Pay attention to how quickly each appears and how long it stays.

05Judge the finish

A good finish feels clear and coherent. The flavours fade with shape and purpose, not with roughness or confusion. Length matters, but so does balance.