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EVOO TASTING

A sensory experience that begins with the sense of smell
and ends in the heart.

Tasting olive oil is not merely a technical exercise: it is a journey through aromas, colours and flavours that tell the story of the land, the quality of the olives and the art of those who grow them.

It is through tasting that we can tell a high-quality oil, rich in genuine aromas, from one that is flawed or without character.

Chemical analysis measures parameters such as acidity or oxidation. But only sensory analysis — the kind we carry out with our own senses — truly tells us what an oil is like: whether it is good, whether it is harmonious, whether it moves us.

Anyone can learn to taste: it takes only a little practice and attention. Developing this skill means making more informed choices and truly valuing what we bring to the table.

Step 1:
On the nose

Pour a little oil into a small glass (a dark one is best) and cover it with your hand to warm it gently.

Then breathe in slowly, with your eyes closed: look for hints of cut grass, green tomato, artichoke, almond, dried fruit or olive leaf. All aromas that speak of the freshness and quality of the olives.

Step 2:
On the palate

Take a small amount of oil into your mouth. Warm it with your tongue, then draw in a little air (through closed teeth) to vaporise it and carry it to your taste buds and the back of your nose.

Pay attention to these three main sensations:

  • Fruity: the aromatic notes typical of a healthy, fresh olive, whether green or ripe.
  • Bitter: a light vegetal note, typical of green or turning olives.
  • Pungent: a tingle in the throat, a sign of freshness and richness in polyphenols.

These three components can vary in intensity: light, medium or strong. A good oil holds them in harmony.

Step 3:
To the eye

The eye, too, deserves its part — though colour is no measure of quality.

It can range from golden yellow to bright green, depending on the variety, the ripeness of the olives and the method of extraction. It is an emotional element, more than a technical one.

When is an oil truly good?

  1. When it tastes of olives.
  2. When no defect (such as mould, rancidity, earth or a winey note) masks its flavour.
  3. When it clearly expresses its origin and its varietal identity.

An excellent oil is one that speaks of its land: of the cultivars it is born from, the climate it grows in, the tradition that keeps it.

To taste oil is an act of awareness. It is the first step towards truly valuing what we eat, and towards choosing with care the oil best suited to our palate, our cooking, our story.

Train your senses.

Let yourself be guided by the nose, the tongue, the memory.

You will discover that within a single drop of oil there is far more than you imagine.

Supersano Mill

Experience the
Harvest Firsthand

Join us at our olive mill in Supersano for a sensory guided tasting. Learn the art of oil appreciation and discover the journey from the grove to the bottle.

Book a tasting
Favoloso - Lattina 5L EVOO

Favoloso - Lattina 5L

1 × 5000 ml · Extra Virgin Olive Oil

  • 100% Italian olives
  • 5 L total
  • Olive Harvest 2025
  • Extra Virgin Olive Oil
€69.00 €69.00/unit IVA inclusa
Favoloso - Bottiglia 100ml EVOO

Favoloso - Bottiglia 100ml

1 × 100 ml · Extra Virgin Olive Oil

  • 100% Italian olives
  • 0.1 L total
  • Olive Harvest 2025
  • Extra Virgin Olive Oil
€4.80 €4.80/unit IVA inclusa