The Senses Involved

The senses engaged in olive oil tasting are: Smell, Sight, and Taste. Sensory analysis is an examination that allows us to highlight the organoleptic properties of oils through the sensory organs.

Smell

For smell, the organ involved is the back part of the nasal cavity. For olfactory analysis, it is essential to inhale with both nostrils and repeat after a certain period of time, as the sense of smell tends to easily become accustomed, even if temporarily.

Sight

Through sight, three characteristics are highlighted: Color, Clarity, and Density. The color can range from green to yellow… but it must be remembered that color is not an absolute indicator of quality.

Taste

Through taste, we can perceive: bitterness on the back of the tongue, sweetness on the tip, saltiness on the back of the front part, and acidity on the edges.

Practice

A few grams of oil are placed in the appropriate glass. The oil is warmed in the glass by covering and shaking it. After warming, a few drops of oil are taken into the mouth, without ever swallowing. Then, a lot of air is inhaled, and the oil is swirled in the mouth long enough to bring it into contact with all the taste buds on the tongue while exhaling and inhaling air. Finally, the oil is expelled into the appropriate containers.