Olive oil is judged much like wine — by trained tasters using a specific technique. You can do it at home to tell great oil from mediocre. Here’s the pro method, step by step.

The four steps: warm, swirl, slurp, swallow

• Warm. Pour a little oil into a small glass, cup it in your hand, and warm it to release aromas.
• Swirl. Swirl gently, then smell deeply — look for fresh-cut grass, green fruit, tomato leaf, almond.
• Slurp. Take a small sip and slurp air through it to spread it across your palate.
• Swallow. Notice the finish — a peppery catch in the throat is the mark of a fresh, healthy oil.

The three positive attributes

Quality olive oil should be fruity (smells alive), bitter (a pleasant bite), and pungent (peppery). Balanced, these signal a fresh, well-made oil.

Defects to watch for

Bad oils smell musty, fusty, greasy, or like crayons/putty — signs of old olives, poor storage, or oxidation. If it tastes flat or waxy, it’s past its prime.

Taste the real thing

Try the technique on a truly fresh oil and the difference is obvious. Shop our harvest →

Keep reading

• What Does Extra Virgin Mean?
• The Peppery Cough Explained
• Best Olive Oil for Bread

Ready to taste the difference? Shop the 2026 harvest →