How to taste
Professionals use a small glass, warm it in their hands and smell for aromas such as grass, almond, tomato or artichoke. Then they sip, slurp a little air to spread the oil and notice bitterness and a peppery sensation in the throat. Those are signs of freshness and healthy polyphenols.
What to look for
- Fresh, fruity aromas and no musty, rancid or greasy smell.
- Balance between fruitiness, bitterness and pepperiness.
- A clear harvest date and the producer's name on the bottle.
- Dark glass or a tin to protect from light.
Where to try it
Many olive-growing regions run mill tours and tastings, including Tuscany, Puglia, Crete, Andalusia and the Alentejo. Some producers offer pairing with bread, cheese and wine.
Buying tips
- Choose extra virgin from a single estate when possible.
- Check the harvest year; fresher is better.
- Store in a cool, dark place.
- Use within a year of opening.
Bring it home
Pack bottles carefully in checked luggage, and check liquid rules for hand luggage.
Standards and labels vary by country, so read the details.
