Extra Virgin Olive Oil Tasting: Understanding Quality
Alongside chemical testing, sensory analysis—also known as tasting or organoleptic evaluation—is one of the most important procedures for determining the quality of extra virgin olive oil. This process classifies oils into the three official categories defined by EU regulations and the International Olive Council: lampante, virgin, and extra virgin olive oil.
A tasting panel typically consists of 10–15 trained experts who assess each oil using a structured scoring grid designed to identify both defects and positive attributes.
How a Professional Olive Oil Tasting Works
Tastings are carried out in coloured glass cups, most commonly blue, to prevent visual bias. The taster warms the glass in their hands for a few minutes while keeping the glass covered to release the aromas.
The process includes two stages:
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Smelling – assessing aroma and detecting potential defects
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Tasting and slurping – spreading the oil across the mouth to analyse flavour and texture
If the median score of defects is above zero, the oil cannot be classified as extra virgin and is instead graded as virgin or lampante.
Negative attributes such as fusty, musty, humid, or rancid notes often indicate issues with production, extraction, or storage.
Positive attributes are assessed on three key criteria:
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Fruity – aroma of fresh olives, green or ripe
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Bitter – typical of olives harvested early or turning colour
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Pungent – peppery sensation, characteristic of early-harvest oils
Why Sensory Analysis Matters
Sensory evaluation provides the foundation for classifying oils and identifying the best food pairings. Premium extra virgin olive oils achieve higher tasting scores due to meticulous harvesting, extraction, and careful handling. International competitions apply similar sensory standards to distinguish excellent oils from average ones. A consistent track record of awards is a strong indicator of an artisan producer’s expertise.
Learn More and Explore Premium Olive Oils
Many organisations offer tasting courses to further develop knowledge. In the UK, expert Judy Ridgway runs regular tastings in London and Brighton. Other respected institutions include Evcata Spain, ONAOO Italy, and the Olive Oil School of Olive Oil Times in the USA.
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