Guida alla Degustazione dell'Olio Extra Vergine di Oliva: Come Riconoscere la Qualità

Tasting Guide for Extra Virgin Olive Oil: How to Recognise Quality

The Art of Tasting EVO Oil

Tasting extra virgin olive oil is a sensory experience that engages sight, smell and taste. Learning to recognise a quality oil means fully appreciating the heritage of the Italian olive-oil tradition and making informed choices for your table.

The Three Stages of Tasting

1. Visual Examination

Contrary to what you might think, the colour of the oil is not an indicator of quality. The shades, ranging from intense green to golden yellow, depend on the variety of olives and the moment of harvest. 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 colour). Warm the glass with the palm of your hand for a few seconds, then bring your nose close and inhale deeply. A quality EVO oil releases:

  • Fruitiness: notes of fresh olive, which may be light, medium or intense
  • Grassy hints: freshly cut grass, artichoke, green tomato
  • Aromatic notes: almond, green apple, aromatic herbs

3. Taste Examination

Sip a small amount of oil and spread it across your entire palate. Draw air through your teeth to oxygenate the oil and release all its aromas. The three fundamental positive characteristics are:

  • Bitterness: perceived on the tongue, it indicates the presence of polyphenols and antioxidants
  • Pungency: felt in the throat, a sign of freshness and a richness in oleocanthal
  • Fruitiness: the whole of the olfactory sensations perceived retronasally

Defects to Avoid

A poor-quality oil has recognisable defects:

  • Rancid: a smell of old nut or oxidised fat
  • Mould: a hint of a damp cellar
  • Winey: acetic or wine-like notes
  • Fusty (heated): a sensation of hay or damp wood

If you detect one 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 a wide range of uses:

Light Fruitiness

  • Steamed or grilled fish
  • Carpaccios and tartares
  • Delicate salads
  • Mayonnaise and cold sauces

Medium Fruitiness

  • Bruschetta and fettunta
  • Pulse soups
  • Grilled vegetables
  • Pasta with light sauces

Intense Fruitiness

  • Bistecca alla fiorentina
  • Tuscan ribollita
  • Mature 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 close the cap tightly after use
  • Consume preferably 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 bring out 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 flavour of the Viterbo Tuscia.

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