How to Taste Olive Oil Like a Pro

At Dell’Orto, we believe that tasting olive oil should be as rich an experience as enjoying fine wine or artisan cheese. Every bottle holds a story—from the sun-drenched groves of Campania to the first cold press in the mill. Learning how to taste extra virgin olive oil like a professional is a wonderful way to deepen your appreciation for its quality, complexity, and character.

Whether you're a seasoned cook or simply a food lover, here’s how to taste olive oil the way the experts do.

1. Choose the Right Setting

Professional tastings are done in a neutral environment, free from strong smells or distractions. At home, try to:

• Use a small glass or cup (blue is ideal to hide the color, but any glass will work)
• Avoid tasting right after coffee or strong foods
• Taste olive oil at room temperature (not cold)

2. Warm the Oil

Pour about a tablespoon of olive oil into your cup. Gently cover the top with one hand and warm the base of the glass with your other hand for 30–60 seconds. This releases the oil’s aromas and mimics how it will behave when used in cooking or drizzled over warm foods.

3. Smell First

Uncover the glass and bring it to your nose. Take a deep, slow breath.

You're looking for fresh, fruity, and herbal aromas. Depending on the variety and harvest, you might notice:

• Green grass
• Artichoke or tomato leaf
• Apple or almond
• Spicy herbs like rosemary or thyme

A good extra virgin olive oil will smell vibrant and clean. If it smells musty, greasy, or flat—it may be low quality or even rancid.

4. Sip & Slurp

Take a small sip and let it coat your entire tongue. Professionals often "slurp" the oil by quickly drawing in air through the mouth to help spread the flavor and release aromatic compounds.

Focus on three areas:

• Fruitiness: How vibrant and fresh does it taste?
• Bitterness: A natural characteristic, especially in early harvest oils
• Pungency: The peppery bite in the back of the throat—a sign of healthy polyphenols

5. Notice the Aftertaste

A high-quality olive oil will have a long, clean finish. You may notice layers of flavor that evolve after the initial sip—earthy notes, almond, citrus, or wild herbs.

The best oils are balanced—no one element should overpower the others.

Pro Tip: Try a Vertical Tasting

Taste two or three different oils side by side—such as Dell’Orto Organic, PDO, and Classic. You'll begin to notice their unique personalities, harvest profiles, and even culinary pairings.

Ready to Taste the Difference?

Dell’Orto extra virgin olive oils are made to be experienced—vibrant, complex, and full of character. Try our Sample Pack or explore our full range and discover your favorite expression of Italian excellence.

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