Tasting guide
Olive oil tasting notes
Use the wheel to name what you smell and taste, then find olive varieties that commonly show similar notes.
Aroma names are comparisons, not added ingredients. Bitterness is a taste; pungency is a mouth-and-throat sensation.
Defect descriptions and the distinction between fruitiness, bitterness and pungency follow the IOC sensory assessment method. Illustrative aroma vocabulary also draws on The Olive Oil Source tasting terms and the California Olive Oil Council tasting guide. This is a learning guide, not a trained-panel grade assessment; a single word match is not evidence of a defect in an oil.
Tasting method
How to complete a tasting
1. Prepare
Use a small glass or cup, pour a tablespoon of oil, and taste away from strong smells. Keep water and plain bread or apple nearby.
2. Warm and smell
Cover the cup, warm it in your hand, then smell deeply. Name the first clear family before hunting for exact notes.
3. Sip
Take a small sip and draw in a little air. Notice fruitiness first, then bitterness on the tongue and pungency in the throat.
4. Check balance
Good oils can be mild, medium, or robust. Look for clean fruit, pleasant bitterness, and a peppery finish that feels integrated.
5. Watch for defects
Rancid, musty, muddy, winey-vinegary, and metallic notes suggest the oil is damaged, oxidised, fermented, or poorly stored.
6. Record and compare
Write down the family, exact notes, intensity, balance, and finish. Taste two or three oils side by side to calibrate faster.
OlioWise ratings
How ratings work
Eligible oils are rated from 1 to 5 in half-point increments. The tier is derived from the rating: 4.5–5 Gold, 4 Silver, 3–3.5 Bronze, and 1–2.5 no medal.
A tasting may remain unrated when the release is uncertain, the sample history is inadequate, or age, storage or a defect prevents a fair assessment of the oil as released. Unrated does not mean zero.