How to choose

Olive Oil Tasting

How to taste olive oil like a professional: technique, flavor notes and evaluation.

Professional olive oil tasting is done from a blue glass (so color doesn't influence judgment). The oil is warmed in the palm to 28°C, covered, and then aromas are inhaled.

Positive attributes are fruitiness (fruttato), bitterness (amaro) and pungency (piccante). These come from polyphenols and are beneficial from a health perspective.

Defects such as musty (muffa), vinegary (aceto) or muddy (morchia) indicate poor quality oil. Quality extra virgin olive oil must not have any defects.

How to Choose Quality Olive Oil

A practical guide to choosing quality olive oil: what to look for on the label, in stores and when tasting.

How to Read an Olive Oil Label

The most important elements on an olive oil label and what they mean.

Olive Oil Defects

Common olive oil defects, their causes and how to identify them.

Try our olive oil

Discover our hand-selected Tuscan extra virgin olive oil collection.

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