Oil tasting is achieved through the combination of visual, olfactory and gustatory perceptions.
Visual perception is not fundamental, however it helps us provide indications on the cleanliness, roundness and body of the oil. How? Pour a small amount of EVO oil into a glass, hold it up to the light and swirl it to evaluate its fluidity (an EVO oil has medium-low fluidity). Swirl the oil on the walls of the glass and observe its color (a green-yellow color is a sign of young but ripe fruit).
Before this delicate phase, you need to bring the oil to the right conditions to best enhance the volatile aromatic components. Warm the contents of the glass in the palm of your hand while gently swirling it, use your other palm to cover the top of the glass to retain the aromas. After this phase, uncover the glass, bring it to your nose and inhale deeply. This will allow you to detect the various aromatic nuances present in the oil and perceive its fresh and decisive fragrances characterized by herbaceous, vegetable and floral notes.
To appreciate the different flavor nuances of an EVO oil, take a small sip and let it roll around in your mouth, so it comes into contact with your taste buds. Draw in air through slightly parted lips with your tongue resting on the palate.
This operation will allow you to perceive the aromas and notes of bitterness and spiciness of a quality extra virgin olive oil through the retro-nasal route.
