Similar to the more widely known wine sommelier, an olive oil sommelier is an expert in green gold able to identify the different types of olive oils, their flavor profiles, and how best to pair them with food.
And to help you experience olive oil like an expert, we're sharing some top-tasting tips, including a few from our very own olive oil artisan Frantoio D'Orazio, creating extra virgin olive oils from centuries old olive trees in Puglia, Italy. Every region's landscape, climate, and soil from which the native species of olive trees grow are harvested all contribute to the distinct flavor and aroma of each olive oil. And of course, there's room for creativity in the production process and types of olives blended to bring a producer's vision for the perfect olive oil to life. Explore a range of extra virgin Italian olive oils in our collection, and follow the tasting tips below or watch our video guide on Instagram!
STEP 1, Pour: Pour 2 tablespoons of olive oil into a small wine glass.
STEP 2, Observe: Hold the glass up to the light, paying attention the color along the sides. The color should range from green to yellow, and is not an indicator of quality so long as it is in this range. The visual test is considered less reliable compared to smell and taste due to possible additives.
STEP 3, Warm: To bring the olive oil to its optimal temperature (~82 degrees F) and to release its flavor, warm the glass by gripping the bottom with one hand, and covering the open end of the glass with the other hand then rotating it slightly to capture the aroma.
STEP 4, Smell: Uncover the glass, bring it to the nose and slowly inhale the scent of the oil a few times. Notice the intensity as well as any scents of olives, vegetables or grass.
STEP 5, Taste: Slowly sip a teaspoon of the olive oil and let it coat your mouth. Next, in a process called stripping, keep the olive oil in your mouth and your tongue lightly pressed to the roof of the mouth while inhaling a breath of air through your teeth to identify the fundamental flavors.
The flavor, scent and aftertaste of good quality olive oil should be slightly bitter, slightly spicy and a touch fruity. But it can also have a wide range of additional notes depending on the blend of olives and the ripeness of the olives, that may be intense, medium or sweet. Keep in mind that if the oil lacks a smell entirely, it is either too old or not a true extra virgin olive oil at all. If the olive oil smells musty, this means it was produced with poor quality olives or poorly stored and should be avoided. Whether it's the fresh, grassy notes of a young harvest or the robust, fruity flavors of a mature oil, every sip tells a story of the land, climate, and dedication of the producers.
Now that you have the tools to taste olive oil like an expert, elevate your culinary creations with our curated collection of fine extra virgin olive oil. Grown, harvested and bottled by small-batch artisans from across Italy, these extra virgin olive oils are not just ingredients but a result of tradition, quality, and passion.
