The olive oil tasting temperature is 28°C. This is the temperature which allows the aromatic components volatility in a dense and oily liquid.

The same analytic phases are performed for other liquid products such as wine: each sample is dropped in a different cup, covered, smelled and tasted. Between each oil tasting, to eliminate the taste of the previous sample, a slice of apple is eaten and a sip of water is taken.

The tasting consists of the following stages:

1. Visual analysis
2. Olfactory analysis
3. Taste analysis
4. Tactile analysis
5. Balance/harmony

1. Visual Analysis

Aspect

The following aspects are considered good or positive:

clean filtering
clean decant
blurred
opalescent blurred

This aspects are considered negative:

turbid
dirty or dark

Color

The color is not a determinant element for the tasting, that is why amber or blue cups are used.

2. Olfactory Analysis

Sensations/Aroma

The aromatic sensations are valued according to its intensity and are classified as pleasant/positive and unpleasant/negative. The main sensations are:

Pleasant/ positive:

fruity
green olive fruity
apple
hay
fig tree
green leaf

Unpleasant/negative:

bitter or sour
watery
winey
rancid
rotten
fusty
mustiness/humidity
grassy
metallic

3. Taste Analysis

Taste/Palate

The sensations in the mouth are valued according to intensity, taste and taste quality. These tastes are considered to be good:

fruity
clean
fresh
fruits
bitter  (pleasant)
sano
sweet
nutty
pine-nut
vegetal

These are considered defective:

intense bitter
intense hot
dry leaves
winey
sour/vinegar
acid
grassy
cuerdas
heated
frozen olive
mustiness or humidity
metallic
wood/twig
muddy sediment
gusano
rotten
rancid

4. Tactile Analysis

Palate/Mouth

The physical consistency of olive oil is valued and considered according to the following definitions:

pasty
soft
fluid
juicy
The oil which presents an atypical tactile consistency or sensation compared to its habitual characteristics and origin is considered defective.

5. Balance / harmony

The view or definition is according to the balance between aromas and tastes. The definitions are:

fruity oil: presents similar characteristics than the types of olives it is made of;
balanced/ harmonic oil: presents a higher balance between aromas and tastes; unbalanced oils: oils with a significant standing out aroma, taste or defect.