The Taster rates the intensity with which he/she perceives each of the organoleptic attributes of the sample of extra virgin olive oil (positive or negative)
The sample is placed in a cup, covered with a watch glass and heated to just over 28°C, a temperature that allows the volatility of the aromatic compounds in a dense, oily liquid (the cup can be heated with the same hands, hugging the cup for a while), tilted slightly and in this position, rotated so that the inner surface is mostly impregnated by the oil, the sample is uncovered, smelled (inhaled several times, the duration of the olfaction should not exceed 30 seconds).
Once the olfactory test has been completed, the oral sensations (all the olfactory-gustatory sensations via the retronasal and tactile routes) are evaluated. To do this, a small sip of oil, approximately 3 ml, should be taken. It is very important to distribute the oil throughout the oral cavity, from the front of the mouth and the tongue, through the sides and back to the soft palate and throat; as is well known, tastes and tactile sensations are perceived with varying intensity depending on the different areas of the tongue, palate and throat.
It is important to insist on the need to spread the oil sufficiently and very slowly over the back of the tongue to the soft palate and throat, concentrating attention on the order of appearance of the bitter and pungent stimuli; if this is not done, both stimuli may go unnoticed, or even the pungent stimulus may mask the bitter stimulus.
Short, successive aspirations, with air in the mouth, not only allow the sample to be spread throughout the oral cavity, but also to perceive the aromatic components via the retro-nasal route, when this route is forced.
The samples are presented in blue-coloured glass cups that mask the colour of the virgin olive oil (not a significant feature) covered with a glass stopper (watch glass), the cup has a narrow mouth to favour the concentration of odours.
Between each tasting of extra virgin olive oil, to remove the taste of the previous sample, chew pieces of apple or toasted bread rolls and drink sips of water.
The rules to be followed for extra virgin olive oil tasting are defined by the International Olive Oil Council and by the European Community with the regulation on the characteristics of olive oils and their methods of analysis.
