Have you ever wondered if that pretty (and expensive) bottle of olive oil sitting on your shelf, is lying about its origins and/or extra virgin status? It may take an experienced olive oil sommelier to taste if an oil is lying about its origin, but it’s not too hard to tell if your olive oil is truly extra virgin! Follow these 8 simple steps and taste olive oils like an expert:

• Disregard the color of the oil – Professionals use a blue olive oil tasting cup to cover the color of the oil because color of has no correlation to the quality or taste.
• Put one hand on top of your cup to stop air from escaping. Simultaneously, swirl the bottom of the cup against your palm for roughly 30 seconds in order to warm the oil.
• Take your hand away from the top so you can smell the aroma. Instead of putting your nose to the oil – slowly bring the oil up to your nose while smelling so that you can fully experience every aroma that the oil has to offer.
• Now it is time to taste! Sip a small-medium portion of olive oil. Keep your teeth tight while you quickly suck air into your mouth. The goal is let the oil coat your entire mouth through sucking in air. If the oil makes you cough, this is a sign that you have a great extra virgin olive oil; but even slight burning at the back of the throat is a very good sign!
• The International Olive Oil Council (IOOC) has a tasting sheet for you to fill out while using the above process. Link: https://www.oliveoilsource.com/page/olive-oil-tasting-sheets
• Negative Attributes: The internationally accepted “negative attributes” of Olive Oil are the following: Fusty, Musty (Humid), Winey (Vinegary), Acid (sour), Muddy sediment, Metallic, and Rancid.
• Positive Attributes: Fruity, Bitter, Pungent
• It is important to remember that a good extra virgin olive oil is the one that YOU like. There is no objective answer – but this experience is a fun one to do with family and friends!