To recognize a good olive oil

Category: ,
Il bravo oleandolo, come riconoscere un buon olio

To have more knowledge about olive oil it is importan to know that the tasting of an oil reset the analysis of oil in the laboratory: an oil which is perfect for a laboratory could, however, show a bad organoleptic level. Moreover is necessary to know exactely how to taste an oil: who says with fingertip dipped in oil, on bread or boiled rice; others say with a spoon or cup; many others rubbing the olive oil on the palm of the hand or on the wrist.

However for a perfect tasting of an olive oil is indispensable to use a dark container glass, defined “Tulipano”, easy to clean and perfect for a tasting of oil void of opinions not objective. If you don’t have the “Tulipano”, you can use also a small plastic glass.


Tasting an olive oil means stimulate our brain and put in action the 5 senses.

  • Smell: the olfactory membrane is tasked to detect the smell of oil;

  • Taste: the taste buds have the advantage of detecting the taste and consistency of oil;

  • Sight: the eyes have the task of showing the color and chromatic note oil;

  • Touch: touching the fingers to understand the quality and consistency of oil;

  • Hear: the sounds, memories and perceptions of oil tasting are shown through the auditory system.

It is also important being in a good physical form, tasting during the morning or mid afternoon, never after meals; the environment should be as sterile as possible: odors, noises and colors are distracting elements.


Here you can find some information for a perfect tasting of oil:

  • Pour a small quantity of oil into “Tulipano”;

  • Heat the oil with the heat of the hand holding the container;

  • Cover the container with a concave glass for closing the evaporation of scents of oil;

  • Bring the container to the nose and remove it, inhale the oil slowly two or at most three times;

  • Bring the container to the mouth, on the lower lip and slip away on the tongue the equivalent of eight or maximum ten drops of oil, never swallow;

  • Move the tongue creating the shape of a spoon toward the teeth superiors, barely resting on inferiors;

  • Inhale from the ajar mouth one or twice in quick succession;

  • The air mixed with oil sprays the tongue and the palate, where the receptors reside promptly activated from the tasting of olive oil;

  • Storing in the memory the different perceptions (sweet, bitter, spicy), the merits and defects of oil;

  • After a few minutes and after getting clean the tongue and palate with natural water repeat the tasting a second time.


To recognize a real extra virgin olive oil means to understand the strenghts and weeknesses.

The weeknesses more common are:

  • “Rancid” oil due to aging of oil fbecause of light, heat and oxidation;

  • Impression of “mold” oil due to bad conservation of olives before being pressed;

  • Smell of “sludge” due to contact with sludge residues;

  • “Coarse” taste due to a lack of harmony and cleaning in general.

The strenghts more common are:

  • “Bitter” oil when it is an oil at the beginning of the new harvest;

  • “Hot” taste when it is an oil at first months after pressing;

  • “Harmonious” character when fragrance, taste and texture are in perfect balance;

  • “Sweet” taste when it is a delicate oil, typical of an area and variety of plants;

  • “Vegetable” oil when it is an oil comparable to that of vegetables, plants or fruits.

Too often the weekneeses of oil have prevented to the extra virgin record, especially abroad, that universal success that always deserves.

So the indispensable prerogatives to speak, treat and especially to produce oil concern professionalism, passion and a deep knowledge of the sector.

Questo post è disponibile anche in: Italian