Many people are familiar with wine tasting, but how about olive oil?
When tasting an olive oil, examine the color before taking a sip. The riper the olives, the more yellow their oil, while young olives make for greener hues. Freshly pressed olive oil can be shocking in its greenness, but the longer the oil ages, it mellows in color and taste. Next, take in the oil’s aroma. Does it smell of grass? How about tomato leaf or almond? Finally, sip the olive oil while sucking in air and exhaling from your nose. High quality olive oil should have flavors to match its aroma and should not feel heavy or greasy in the mouth. The different flavors of olive oil are determined by the varietals of olives used in making the oil. In choosing olive oils, remember that there’s no right answer—go with your gut!
I talk about the differences between Extra-Virgin and Virgin olive oils here: