The Blue Glass
For the ideal olive oil tasting, professionals use small, stemless glasses that are blue in color.
- The round shape fits in the palm of your hand, so the oil warms and releases its aromas.
- The blue glass conceals the color of the oil since color is never an indicator of quality.
Positive Olive Oil Characteristics
FRUITY – Set of olfactory sensations characteristic of good (unspoiled) fresh olive fruit, either ripe or unripe. This attribute is perceived by smell, either directly or retro-nasally.
Bitter – Characteristic of oil obtained from unripe (green) olives, this is perceived on the back of the tongue. Note that bitterness is an important part of an oil's balance of flavors.
PUNGENT – Peppery sensation perceived at back of the throat that is indicative of the oil's freshness. Also a characteristic of pressing unripe olives.
