I learned how to tell the difference between olive oils. it was put on by Lucini Olive Oils. The owner, from Italy, gave the presentation. He brought his own chef from Italy with him . It sure was interesting. Here’s kinda how you do it.
(1) Pour a little olive oil (approximately 1 tablespoon) in a small glass. Cover the glass with one hand, shake it delicately with the other until the oil adheres to the entire inside surface. Warm oil in the glass with your hands until it is close to body temperature.
(2) Lift the glass to your nose and sniff rapidly and deeply three time (raising your nose up and away from the oil between each sniff). Olive oils have aromas just like wine. We then tried to analyize the aroma. There really is a difference in aromas!
(3) Tasting: Take a sip (approx. 10 drops into mouth). DON’T SWALLOW! Roll the olive oil around in your mouth for appx. 6 seconds and then spit it out (novices have to remember not to spit out the oil too quickly). The oil should touch all areas of the mouth so that the various tastes and sensations can be noted. Then it is spit out.
(4) Only a low quality of bad extra-virgin olive oil will leave an aftertaste. An extra-virgin olive oil of high quality will leave your mouth clean with no aftertaste.It suppose to have a peppery taste. He also said, “The pepperiness is noticed on finish (like with wine, extra-virgin olive oil has a beginning taste, a mid-pallate taste, and a finish). The pepperiness wil not linger – it is only present when healthy, fresh olives were crushed to make the olive oil – this is why experts always look for it.” They then taught us how to analyize the taste. As in aromas, there is a difference.
(5) Between tasting each kind of olive oil, drink lots of water and eat a small piece of bread to cleanse your palate. No wine – just water.