The tasting technique varies from person to person who tastes it. Officially it is regulated by the legislation that currently in force under the EEC Regulation no. 796/ 02. It determines point by point the manner of performance and the operating conditions for analytic (organoleptic) evaluation.
One who does not experience the taste well, without seeing its colour may be influenced by the consumption habits. So one may tend to discard oils too green or too yellow because it does not meet the standard.
Definitely following the few rules given here , can help to identify the many facets of a virgin olive oil.
1. Look at the oil against the light carefully, shaking the bottle, assessing fluidity.
2. Pour the oil into a small glass , about a tablespoon.
3. Smell the sample trying to capture all the pleasant sensations or the unpleasant ones.
4. Heat it up with the palm of the hand to release and enhance the aromatic volatile components , take the oil sucking air with a slow and gentle suction first , then more vigorously , in order to vaporize it in the mouth, bringing it into direct contact with the taste buds and, via retro nasal , with the bulb.
5. Let it rest a little in the mouth, slowly moving your tongue against the palate.
6. Move the tongue against the palate and with lips slightly open.
7. Repeat from step 4 several times, keep the oil in the mouth at least 20 seconds.
8. Drain the oil.
We strongly recommend a naive taster, to not to be in a hurry to expel the oil . It’s very important to describe their feelings to others, trying to focus on a common method of communication.
Make sure that physiological and psychological conditions of the person who is tasting are positive, so that they do not compromise on the analysis.