Extra Virgin Olive Oil Tasting Guide: How to Recognize Quality
The Art of Tasting Extra Virgin Olive Oil
Tasting extra virgin olive oil is a sensory experience that engages sight, smell, and taste. Learning to recognize a quality oil means fully appreciating the heritage of Italian olive oil tradition and making informed choices for your table.
The Three Phases of Tasting
1. Visual Examination
Contrary to popular belief, the color of olive oil is not an indicator of quality. Shades ranging from deep green to golden yellow depend on the olive variety and harvest timing. An oil may be slightly cloudy or clear: both characteristics are acceptable.
2. Olfactory Examination
Pour a small amount of oil into a glass (ideally the blue tasting glass, which masks the color). Warm the glass with the palm of your hand for a few seconds, then bring it to your nose and inhale deeply. A quality extra virgin olive oil releases:
- Fruitiness: notes of fresh olive, which can be light, medium, or intense
- Herbaceous hints: freshly cut grass, artichoke, green tomato
- Aromatic notes: almond, green apple, aromatic herbs
3. Taste Examination
Sip a small amount of oil and distribute it across your entire palate. Draw air through your teeth to oxygenate the oil and release all the aromas. The three fundamental positive characteristics are:
- Bitterness: perceived on the tongue, indicating the presence of polyphenols and antioxidants
- Pungency: felt in the throat, a sign of freshness and richness in oleocanthal
- Fruitiness: the combination of olfactory sensations perceived retronasally
Defects to Avoid
A poor-quality oil presents recognizable defects:
- Rancid: smell of old nuts or oxidized fat
- Musty: scent of damp cellar
- Winey: acetic or wine-like notes
- Fusty: sensation of hay or damp wood
If you detect any of these defects, the oil is not a quality extra virgin.
Food Pairings
Every oil has its ideal pairing. Our Canino Extra Virgin Olive Oil, with its balanced aromatic profile, lends itself to multiple uses:
Light Fruity
- Steamed or grilled fish
- Carpaccios and tartares
- Delicate salads
- Mayonnaise and cold sauces
Medium Fruity
- Bruschetta and fettunta
- Legume soups
- Grilled vegetables
- Pasta with light sauces
Intense Fruity
- Florentine steak
- Tuscan ribollita
- Aged cheeses
- Panzanella
Storage to Maintain Quality
To preserve the organoleptic characteristics of your oil:
- Store it in a cool, dark place away from heat sources
- Use dark glass or stainless steel containers
- Always seal the cap tightly after use
- Preferably consume within 12-18 months of pressing
Discover Our Oil
At our mill in Villa San Giovanni in Tuscia, we produce extra virgin olive oil following traditional methods that enhance the characteristics of the Canino cultivar. Every bottle tells the story of our land and our passion.
Want to taste the difference? Explore our selection of oils and discover the authentic flavor of Tuscia Viterbese.
