Quality Oil is Rich in Aroma and Taste
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The desired taste in olive oils these days is “Grassy,” which is as useful as “fruity” when describing wine. Appreciating a good olive oil starts with looking at its color and consistency. Professional tasters tend to ignore the color because color can be tampered with but for the rest of us, olive oil should not be clear or white. Clear or white olive oil indicates it is refined and not from the first pressing. The colors displayed by quality olive oil ranges between a grassy yellow and a frumpy green. The word "peppery" is another popular word used to describe the flavor of olive oil.

For connoisseurs, the proper way to taste olive oil is similar to tasting fine wine. Put the olive oil in a shot glass and warm it in your hand so it rises a bit above room temperature. Smell it. “Grassy” is the word that usually comes to mind. To taste the olive oil correctly, you want to quickly suck the oil over your palate, mixing it with plenty of air, so that it coats your mouth evenly. The process is much like aerating wine and is a learned skill. Tasting olive oil is a palette building exercise. Watery eyes or a coughing fit may accompany your first attempt, but by the 4th or 5th try you should notice flavor notes like hints of artichoke, thistle, green tomato or bitter almond. Olive oil tasting is not for everyone but to some it is a culinary high. Buy the best quality oil you can find.