Tasting > Components and Characteristics > Tasting

Tasting techniques vary from one taster to another, so following the few rules here below may help to isolate the many facets of an olive oil.

1. Try to grasp all the pleasant or unpleasant sensations by smelling the sample
    
2. Take into the mouth about a spoonful of oil directly from the sample. An excessive quantity will dull the taste instead of improving it.
    
3. Draw in air slowly at first then more vigorously in order to vaporize the oil in the oral cavity and bring it into direct contact with the taste buds.
    
4. Allow the mouth to rest a little, moving the tongue slowly against the palate.
    
5. Inspire again with the tongue against the palate and the lips slightly open.
    
6. Repeat from point n. 4 several times, and keep the oil in the mouth for at least 20 seconds.
    
7. Spit out the oil.
    
8. Continuing to move the tongue against the palate, carefully evaluate the retro-olfactive sensations.

The most important recommendation to be made to a novice is not to be in any hurry to spit out the oil, but to keep calm and try to memorize the greatest possible number of sensations. The first tastings will be extremely important to learn to familiarize with the vocabulary of merits and demerits, which is the ABC of the sensory analyst. It is useful to try to describe one’s sensations to other people with the aim of creating a common methodology for communication.

Do not try to isolate strange tastes in the oil, always remember that oil is a condiment and as such it has the function of complementing our foods.

PHASES IN TASTING
The main phases of tasting:

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