July the 12th, 2025 | Tasting extra virgin olive oil is an experience that continues to amaze even the most experienced tasters! Every time it’s a new discovery…
Olive oil and its nuances
At Poggiopiano, you can taste our two extra virgin olive oils by choosing from our menu the Fettunta PRO, a “deconstructed” fettunta (litterally, “oiled bread”…that is bread with olive oil!) where the olive oil is served in two tasting glasses and the bread unseasoned. Only in this way will you be able to taste the olive oil properly and appreciate its aromatic and gustatory nuances!
You will find yourself in front of two small glasses of a beautiful blue colour and a very distinctive shape: these are the glasses for the tasting extra virgin olive oil!
They appear to be empty, but look closely because inside each glass there is a small amount of two different olive oils:
> Galardi Extra Virgin Olive Oil
> Plenum Extra Virgin Olive Oil
The glass has a beautiful blue colour to prevent the colour of the olive oil from influencing our tasting: each one has a preference for a greener, more golden or more yellow olive oil… but the color has nothing to do with the actual quality of the olive oil, which is determined by the olfactory and gustatory analysis.
The professional tasting
Let’s start with the olfactory analysis: it is necessary to make sure that the olive oil is at the correct temperature for tasting, which is around 27°C. If you are not in a professional tasting room, you can hold the glass in the palm of your hand (here’s why these glasses have this shape) and, if necessary, turning it so that the heat from your hand warms the olive oil.
The olive oil can be considered to be at the right temperature when the glass is no longer cold to the touch.
Start the olfactory analysis with the most delicate olive oil, Galardi, then move on to Plenum, where you will perceive different and more intense aromas. Try to name what you feel and perceive: fruit? Olive? Spices? Herbs?
Have fun recognising the aromas before consulting the technical data sheets of the two olive oils, Plenum and Galardi 😉
The tasting continues with the gustatory analysis (yes! You are about to drink olive oil!).
Again, start with Galardi, then cleanse your mouth with water, preferably sparkling, and, if you have it, a slice of green apple, vegetables or Tuscan bread, then continue with the tasting of Plenum.
Put just a small amount in your mouth, taking care to “spread” the olive oil carefully throughout the oral cavity… almost as if we were chewing it!
Even after swallowing, stay focused on what you feel in your throat: you will discover polyphenols, with their spicy and bitter taste that is especially noticeable in the throat.
Choosing the olive oil
The different intensities and flavours of different olive oils allow us to CHOOSE the olive oil to season our dishes or to cook with:
- choose the olive oil with the best taste and aroma to pair with the dish you are going to eat
- choose the amount of olive oil to flavour the dish with
Choosing a good extra virgin olive oil is not just a matter of taste, but also of health! Find out more about the health properties of olive oil in THIS ARTICLE
