How to taste olive oil

It is advisable not to have a coffee or food before your tasting session.

• Pour oil into a tasting cup. Try not to be influenced by the colour of the oil.

• Cover the cup with one hand to trap the aromas, and warm the cup in your other hand.

• Give the oil a deep sniff. Try to put some words to the aromas.

• Take a sip of oil and suck in some air to spread the oil around your mouth. Your tastebuds can only detect saltiness (not there in olive oil), bitterness, sweetness, acidity and umami. Look again at the descriptors; do they help you to put words to the flavours?

• Swallow: is there a peppery finish? If so, can you put a name to the type of pepper?

• Was the oil well balanced between the depth and strength of the initial aromas, the first impressions in the mouth and the subsequent flavours, and the finish? Or was the oil out of balance, having too strong a finish compared to the initial aromas or flavours?