How to taste olive oil?

what is the exact procedure for tasting olive oil. I have seen that on TV, but I would like step by step instructions.How to taste olive oil?
I like to use a fairly bland bread, like a French Baguette (no sourdough, rye, grain breads, etc). Slice the baguette into small chunks or slices (a small bite).


The bread will absorb the oil and help to distribute the flavor and aroma of the oil. Small sips can be taken without bread, but I would only reccommend that method with very light oils.


Tasting can be approached much in the same manner as tasting wine. Taste lighter oils first and move your way up to the stronger ones. Arrange the oils in small dishes or pinch bowls (glass or ceramic only, metal will effect the flavor). Place the dishes on a white paper mat and write a number, the name, and type of oil on the mat. Take notes, no matter how silly they may seem, and don't be afraid to go back and compare and contrast individual oils. You'll be surprised in how more subtle nuances will reveal themselves when tasted alongside similar oils. Observe the color, viscosity, clarity, and aroma before tasting. Be sure to keep the bread/oil in your mouth and take note of where the tastes register (back of throat, tip of tongue, etc). Also try and identify certain individual charachteristics such as the fruitiness, what types of fruit smelled/tasted, the acidity, pungency, and mouthfeel. The olfactory system (the retronasal passage to be exact) plays a fundamental role in our percption of taste. We rely on the combination of the receptors in our mouth along with those in the olfactory system. So be sure and breathe when tasting...let the flavor saturate your senses.


I reccommend having a good mineral water (no bubbles) and chewing a plain peice of bread in between each oil to cleanse the palate.