From Eric Verdier's Oliviers & Co laboratory, dedicated to sampling olive oils from the world's best producers, to our Oliviers & Co. Boutiques, where we invite you to taste any oil available on our shelves, we have created this legend to guide your sensory experience. It is a resource for both olive oil lovers, who appreciate the preferred taste profiles just as he (or she) might appreciate a great wine, to a newcomer to Oliviers & Co. It is to be used as a visual tool, an aid to breaking down the complexities of the aromas, finishes and characteristics of olive oil tasting, just as the subtleties of tasting a fine wine. We share our knowledge in the hope of sharpening your palate and facilitating your olive oil selection process.
(like when you have a cold!)
The first step in learning to taste olive oil is to understand how our senses work. The perception of flavour relies on both our senses of taste and smell. The ability to taste is actually quite limited; the receptors on our tongue can only discern sweet, salt, sour, bitter and umami. All the other information we think of as flavour is actually perceived by smelling the food through the back of our nostrils (retronasal) while it is in our mouth. Think of how little flavour we perceive when we have a cold - it's because we can't smell food retro-nasally when our nose is blocked.
Olive oil offers a rich mouthful of aromas, flavours and tastes. Some like it mellow, others fruity, bitter or lively, round or fiery, in the image of each terroir and its producer. Oliviers & Co. believes that all olive oils qualified as good tasting belong to one of the two taste profiles.
Worldwide, there are over 1000 varieties of olives grown, resulting in a wide range of flavour possibilities. We have illustrated the most common notes that complete the characteristic profile and add distinction to each oil in the Oliviers & Co.
ALMOND: reminiscent of a toasted or bitter almond, nutty, fresh not oxidized
ARTICHOKE: reminiscent of fresh artichoke, a green flavor
ASPARAGUS: reminiscent of fresh asparagus, expressive yet soft
BAKED APPLE: sweet/tart with hints of baking spices
BANANA: ripe or unripe banana
BUTTER: warm notes of butter
COCAO BEAN: full, rich, bold chocolate
CUCUMBER: refreshing, watery, with a slightly bitter aftertaste
CRÈME FRAICHE: fresh cream and slightly sour
CYPRESS: crisp, fresh and earthy
DRIED HERBS: Light and more delicate herbs taste
ENDIVE: has a slightly bitter flavor
FRESH CUT GRASS: aromas of freshly cut grass prevail
FRUITY: refers to the aroma of fresh olive fruit, which is perceived through the nostrils and retro-nasally when the oil is in one's mouth
GARRIGUE: notes of more pungent, floral fragrances
GREEN APPLE: green skinned granny smith with a tart taste
GREEN PEPPER: mildly sweet flavor
GREEN TEA: characteristic of some unripe olive varieties
GREEN TOMATO: bright, sour-sweet flavor
HAZELNUT: amazingly broad, from smoky and toasty all the way to fruity
LEMON: bright, tart / sour like a lemon
MELON: fragrance of a ripe melon
MISMOSA FLOWER: sweet floral notes
MUSTARD SEEDS: sharp, tangy mustard flavor with a little bite of spice
OLIVE TREE / LEAF: light tasting
PEAR: crisp, semi sweet taste
PINE: earthy, crisp, fresh
PINEAPPLE: very sweet, juicy and tropical
PINE NUTS: mildly sweet, nutty flavor with a hint of pine
SEA SPRAY: slightly salty, bright
SEAWEED: a tangy savory & salty taste
TOMATO: tomato or like the leaf of a tomato
OLIVE TREE FLOWERS: Subtle feathery notes of tiny flowers
DRIED GRASS: Hints of dried grass
WHITE PEPPER: bright, warm peppery spice
WHITE TEA: gentile, and crisp tea, with a slightly floral taste
When tasting an olive oil, the steps focus our attention on a specific positive attribute of the oil. After assessing the aroma of the fruit by inhaling from a glass, when the oil is in our mouth, we further assess the retro-nasal aroma and determine the amount of bitterness on our tongues. Finally, we determine the intensity of the pungency of the oil in our throats when we swallow it.
Here are a series of definitions we use to further classify oils in the palate flavour profile. We feel it is important to contextualise the palate by suggesting food pairings and oil use to further help you select the perfect oil for all your cooking preferences. As a general rule, you will find that our recommendations stem from the finish in terms of sweet, balanced and intense:
BITTER: considered a positive attribute as it indicates fresh olives
BUTTER: smooth and creamy mouth feel
FRESH: good aroma, fruity, not oxidised
HARMONY: balance between the characteristics of the oil without any one dominating the others
PEPPER: a tingling sensation in the throat, which can force a cough
ROUND: a balanced and nourishing sensation of harmonious flavours
SPICY: aroma/flavour of seasonings such as cinnamon, allspice