Extra Virgin Olive Oil Tasting

By Mercedes Uceda — Expert in virgin olive oil tasting and professor of the expert tasting program at the University of Jaén and the International University of Andalusia

Tasting extra virgin olive oil is more than just smelling and tasting. It's about learning to read what an oil reveals about its origin, variety, and quality. At Molino y Cata, we've spent years shaping palates, advising olive mills, and introducing the world of EVOO to people who want to go beyond what the label says.

This guide covers everything you need to know about tasting extra virgin olive oil: from the basics of sensory analysis to how to organize your own tasting at home or enjoy a guided experience in our olive oil shop in Granada.

What is an olive oil tasting?

An olive oil tasting is a sensory analysis in which the organoleptic characteristics of the oil are evaluated: its aroma, its flavor, and its tactile sensations in the mouth. Contrary to what many people think, the color of the oil is not considered in a professional tasting . That's why the standard tasting glasses are made of dark glass (blue or red), so that the taster is not influenced by green or golden hues.

There are two very different contexts in which oil is tasted:

The professional tasting panel determines whether an oil can be classified as extra virgin, virgin, or lampante virgin. It is conducted by 8 to 12 trained tasters, following the methodology of the International Olive Council (IOC) , and its results are binding for labeling purposes.

The hedonistic tasting, or wine tasting, is what we do with clients, tourists, and enthusiasts. The goal here isn't to classify, but to enjoy, learn, and discover nuances. This is the type of tasting we offer in our wine tasting experiences in Granada .

The phases of virgin olive oil tasting

The tasting of virgin olive oil follows a structured process in four phases. Each one provides different information about the quality and character of the oil.

1. Olfactory phase

This is the most important phase and the one that provides the most information. The oil is poured into the tasting glass, covered with a watch glass, and warmed in a glass warmer until it reaches 28ºC. Then it is uncovered and inhaled carefully, looking for the primary aromas: grass, tomato, almond, apple, banana…

A good extra virgin olive oil will have clean, fruity aromas. If there are smells of mold, vinegar, damp earth, or rancidity, the oil has defects. (virgin or lampante virgin)

2. Gustatory phase

A small amount of oil is taken and distributed throughout the mouth: tongue, palate, and back of the mouth. Three fundamental attributes are then evaluated:

Fruity: the set of aromas perceived retronasally. It can be green or ripe. Bitter: a positive characteristic, especially intense in varieties like Picual. It is perceived mainly on the sides of the tongue. Spicy: the tactile sensation of pungency in the throat, caused by the polyphenols in the oil.

4. Assessment phase

After swallowing, attention is paid to the aftertaste. A good extra virgin olive oil will leave a pleasant and refreshing sensation. The impressions are noted on the tasting sheet , and the positive and negative attributes are scored.

Between courses of oil, it is essential to cleanse the palate with a slice of apple, breadsticks or yogurt and a little water.

Positive attributes of extra virgin olive oil

A quality extra virgin olive oil is recognized by its positive attributes . These are the main ones we look for in each tasting:

Green fruity: intense aromas reminiscent of freshly cut grass, olive leaf, green tomato, green almond, aromatic herbs, green nuts, or artichoke. Typical of olives harvested at their optimal ripeness, like the early harvest oils we select at Molino y Cata.

Ripe fruity: aromas reminiscent of riper fruit and cooked nuts. Characteristic of olives in advanced veraison.

Balanced bitterness: far from being a defect, controlled bitterness is a sign of healthy olives rich in polyphenols. It is one of the hallmarks of the Picual variety from Jaén .

Harmonious spiciness: the pungency in the throat indicates freshness and a high antioxidant content. Some varieties express their spiciness similarly to chili peppers, leaving a lingering sensation throughout the mouth.

Other common positive descriptors: almond, cherry tomato, grass, fig tree, green banana, spices, pepper.

The most common defects in tasting

When an oil has organoleptic defects, it automatically loses its extra virgin status. It will be classified as either virgin or lampante virgin depending on the severity of the defect. These are the most common defects and how to identify them:

Stale: The olives have been stored for too long before being milled. Fermentation occurs in the absence of oxygen, resulting in a smell reminiscent of a barn or fermented hay. The odor is intense and unpleasant.

Sediment: The oil has not been filtered, and organic matter accumulates at the bottom of the tank or bottle, forming sediment. Fermentation occurs in this sediment in the absence of oxygen, resulting in a texture reminiscent of cheese rind, and leaving a pasty sensation in the mouth.

Rancid: caused by oxidation of the oil, poor storage or exposure to light, or the passage of time. The smell is like rancid grease, rancid pipes, or varnish.

Vinegary, sour, or acidic: This occurs when paste gets stuck in a broken mixer, when unfiltered oil comes into contact with oxygen, or when overripe fruit's skin is broken. Fermentation takes place in the presence of oxygen, resulting in a taste reminiscent of sour fruit, vinegar, or wine, depending on the level of fermentation.

Moldy-damp-earthy: caused by olives picked from the ground, it leaves an earthy taste in the mouth.

Frozen olives: When olives suffer a frost in the field, they dehydrate and turn a chocolate color. When we grind them, the oil obtained tastes like damp wood, like sucking on a pencil, since we have lost a large part of the pulp and the pit predominates.

In a professional tasting, the presence of any of these defects, however slight, disqualifies the oil as extra virgin. This is what allows us to distinguish an authentic EVOO from those that are not.

Tasting materials: glass and sheet

To taste correctly, few elements are needed, but they are important:

The official tasting glass is made of cobalt blue or red glass with a wide, tulip-shaped bowl. Its dimensions are standardized by the IOC: the wide base allows the oil to be distributed, and the narrow opening concentrates the aromas. It is covered with a circular watch glass.

The tasting sheet is the document where the taster records their observations. In a professional tasting, the official IOC form is used, which includes scales for fruitiness, bitterness, and spiciness, as well as for defects. At our tastings at Molino y Cata, we conduct open tastings, expressing aloud the aromas and flavors we discover.

Also: green apple, breadsticks or yogurt to cleanse the palate, room temperature water and, of course, the oils to taste.

Olive oil tasting vs. wine tasting: differences and similarities

If you've ever participated in a wine tasting in Granada , you'll find many similarities with olive oil tasting. Both are sensory analyses of a natural juice (grape in one case, olive in the other) and share olfactory and gustatory phases.

The main differences: in olive oil tasting , color is not assessed (an opaque glass is used), the oil is warmed by hand instead of being swirled, and the descriptors are very different. Where in wine we talk about tannins, in olive oil we talk about bitterness and spiciness. Where in wine we look for acidity, in olive oil acidity is a chemical parameter that is not detected on the palate.

For many visitors to Granada who are already familiar with wine tastings, discovering olive oil tasting is a surprise and a perfect complement to their gastronomic experience in the city.

How to do an olive oil tasting at home

You don't need to be a professional to organize a tasting at home. You just need different varieties of oils and a little bit of method.

Choose 3 or 4 different olive oils. Ideally, they should be single-varietal: a Picual , an Arbequina, a Hojiblanca, and perhaps a lesser-known variety like Frantoio or Royal. Variety packs are designed precisely for this purpose.

Use small glasses if you don't have tasting glasses. The trick: cover them with a saucer and warm them with your hands for about 30 seconds before smelling.

Start with the mildest (usually Arbequina) and finish with the most intense (Picual). Cleanse your palate with apple, breadsticks, or yogurt between each oil.

Write down what you smell and taste. There are no wrong answers. Does it remind you of grass? Tomato? Banana? Each person might first detect a different nuance, and that's part of the fun.

If you'd like to give this experience as a gift, check out our gift cards or tasting gift .

Our tasting experiences in Granada

At Molino y Cata, we offer extra virgin olive oil tasting experiences in our shop in the historic center of Granada, next to the Cathedral. The tastings are led by Mercedes Uceda , an expert taster and professor at the University of Jaén.

We offer several formats adapted to different audiences:

Extra virgin olive oil tastings: the classic experience. We taste between 4 and 6 oils of different varieties and origins, explaining how to identify attributes, defects, and the story behind each oil. Available in Spanish and English, every day with prior reservation.

Pairing with EVOO: we combine oil tasting with selected gourmet products to discover how oil transforms every bite.

Teambuilding with EVOO: an experience designed for companies and groups looking for a unique and enriching activity. Ideal for corporate events, conventions, or incentive trips.

Personalized experiences: we adapt the format, duration, and selection of oils to your needs. Private dinners, celebrations, groups of friends, or travel agencies.

Where we are: Calle Paz 12, 18002 Granada (Spain), next to the Cathedral.
Opening Hours: Monday to Friday, 10:30 - 13:30 and 17:30 - 20:30 | Saturday, 10:30 - 13:30
Contact: +34 858 236 100 | hello@molinoycata.com

What is olive oil tourism?

Olive oil tourism is a form of gastronomic tourism focused on olive oil: visits to olive mills, tours through olive groves, guided tastings, and immersive experiences in the world of extra virgin olive oil. Andalusia, and in particular Jaén, Granada, and Córdoba, are the world epicenter of olive oil tourism.

Molino y Cata is the perfect starting point for discovering olive oil tourism in Granada. From our shop, you can enjoy a professional tasting, buy oils directly from producers, and take a piece of Andalusian olive oil culture home with you.