Leonardo Olive Oil

THE ART OF OLIVE OIL TASTING
KNOW THE REAL AROMA AND FLAVOUR


 
 
 

  • Olive trees in different areas bear fruit with different characteristics. Olive oil tasting thus becomes necessary to appreciate the character and personality of an olive oil. Colour does not reflect quality and professional tasters use a dark blue glass so that they cannot be influenced by the oil's colour. If you want to experience the rich aroma and flavour of olive oil, try this at home:
  • Pour approximately 1 tablespoon of Leonardo Olive Oil in a small glass. Cover the glass with one hand and shake it delicately until the oil sticks on to the entire inside surface.Warm the oil in the glass with your hands till it is close to body temperature.
  • Lift the glass to your nose and sniff thrice, deeply (raising your nose up and away from the oil between each sniff). Olive oils have aromas just like wine.
  • Tasting: Take a sip (approx. 10 drops into mouth). Roll the olive oil around in your mouth for approximately 5 seconds. The oil should touch all areas of the mouth so that the various tastes and sensations can be noted.
  • Between tasting each kind of olive oil, drink lots of water and eat a small piece of bread to cleanse your palate.

The terms used in olive oil tasting are similar to those used in wine tasting. A good oil should be balanced, with body and round flavours that develop in the mouth. General terms such as fruity, mature, pungent, bitter or sweet are used alongside other more specific associations such as grass, green leaves, almond or apple.