Whether you were raised on olive oil or are new to the quality oil scene, it never hurts to have a full understanding of how to taste this amazing product.
Tasting extra virgin olive oil (yes, you definitely want it to be extra virgin) is quite an enjoyable experience, much like tasting varietals of wine. Your taste buds will pick up on a wide variety of flavor notes and textures that you never knew existed amongst these seemingly simple oils. Forgo using bread for tasting to avoid over looking any of the delicious characteristics in each olive oil.
There are 3 levels of Intensity, or how strong or mellow an olive oil may be:
Mild – Medium – Robust
The more mild oils will be softer, delicate, less pungent – suitable for fish, eggs, raw dipping and salads. More robust oils will have a kick in your throat. That’s due to the high amount of antioxidants present in fresh extra virgin olive oils. – suitable for heavier cooking, stews, & tomato bases. Always listen to your taste buds!