How to taste
Small dark glasses are typically used to taste olive oil because colour is a minor factor in judging quality and style. The glass is warmed in the hands ideally to around 28°C (the temperature at which the oil’s aromatic substances become volatile) and then you take in the full aromas firstly just by smelling. You then take a small amount in to your mouth and perform a kind of slurping or sharp intake of air known as strippaggio which allows an oxygen exchange, similar to wine tasting, that allows full appreciation of the taste, texture and complexity.READ MORE