How to taste an extra virgin olive oil

You do not need great expertise to recognise an excellent extra virgin olive oil. Professional tasters follow the strict procedures of the International Olive Council, but anyone can learn to judge the quality of an extra virgin oil in a few simple steps.

One thing worth remembering is that the colour of the oil is not a measure of quality, because it depends on several factors, such as the cultivar, how ripe the olives were, and the method of production.

The essential steps of a tasting

• Pour a spoonful of extra virgin olive oil into a small glass.
• Warm the glass in your hands, covering it so the volatile aromas stay inside.
• Breathe in deeply, several times, to catch the oil's aromas.
• Taste a small amount without swallowing, spreading it over the tongue and the palate.
• Close your teeth and draw in air: this technique lifts the aromas and wakes the taste buds.
• Take note of what you perceive, then spit the oil out.
• Between tastings, a green apple is ideal for clearing the mouth.

Learning to recognise quality and faults

Follow these simple steps and you will be able to judge an extra virgin olive oil, recognising virtues such as freshness, balance and aromatic intensity, or any faults. It is a sensory experience that lets you appreciate, truly, the value of a quality oil.

Discover our extra virgin olive oils

Tasting an extra virgin olive oil means coming into contact with the land, with olives just harvested, and with the careful work of the people who turn them into an authentic product. Every oil tells a story of seasons, aromas and tradition.

In our selection you will find extra virgin olive oils chosen with care, born of a deep respect for the raw material and for the land. Bring them to the table, try them in a tasting, and let their aromas guide you: you will discover that a great oil does not merely accompany a dish. It makes it memorable.

Choose your extra virgin olive oil today, and give yourself the authentic pleasure of an Italian excellence.