Most people treat olive oil like a neutral cooking fat, something to pour in the pan and forget about. But the best extra virgin olive oils are as complex and nuanced as a great wine. They have depth. They have personality. And they deserve to be tasted, not just used.
May is Mediterranean Month at Zia Pia, and we want to change the way you think about olive oil.
How to Taste Olive Oil (Like a Pro)
The professional method for tasting olive oil is called strippaggio, and it takes about two minutes. Here's how:
-
Pour a small amount (about a few teaspoons) of olive oil into a glass cup or shot glass.
-
Warm it in your hands for 30 seconds. This releases the volatile aromatics.
-
Smell it. What do you notice? Grass? Artichoke? Tomato leaf? Freshly cut herbs?
Take a small sip and let it coat your tongue. Notice the texture, is it light and delicate, or rich and full-bodied? - Breathe in sharply through your mouth (this is the strippaggio). You should feel a peppery sensation at the back of your throat. That's the polyphenols: powerful antioxidants that give high-quality olive oil its health benefits. The more pepper, the healthier the oil.
Find Your Profile
Medium Fruity: The Zia Pia Signature EVOO — Balanced notes of green apple, freshly cut grass, and almond with a slight peppery finish. The perfect versatile, everyday olive oil made with Coratina and Ogliarola olives.
Delicate/Mild: Affioratio EVOO by Galantino — Delicately fruity and perfectly balanced in taste and fragrance. With notes of butter, almond, and light floraly herbs.
Robust/Bold: Terra di Bari DOP EVOO by Galantino — Rich notes of tomato, arugula, radish, and artichoke. Perfect for pairing with foods like steaks and bitter greens.