What are the organoleptic characteristics of olive oil? | Marqt.no

What are the organoleptic characteristics of olive oil?

Pontus Hagman

Organoleptic characteristics of olive oil are sensations perceived by our senses - smell, taste and colour. Although colour, in this case, is not a symptom of olive oil quality. 


The smell of olive oil is somewhat more subjective than in taste. Different people can perceive hundreds of thousands of different aromatic sensations. When smelling olive oils, the most common aromatic sensations are grass, olive leaf, apple, tomatoes, flowers, citrus, berries, artichokes, almonds, peppers, vanilla, fig tree, aromatic herbs, nuts, to name a few.


Our palate and throat are sensitive to flavours. We can taste the sweetness, saltiness, sourness or bitterness of olive oil.

Positive attributes of olive oil are fruity, bitter and pungent. Latter detected throughout the mouth and mainly in the throat. Therefore, it is not a taste but a feeling. We hope your olive oil will make you cough when tasting it!

How to taste olive oil? 

  • It would be best if you used small and dark glass to avoid appreciation of olive oil colour. At Marqt.no, you can buy professional cobalt blue tasting olive oil glasses.
  • It will help if you don't smoke or eat any food for at least one hour before.
  • Also, do not use any perfumes, cosmetics or strong soaps as all of this will influence your tasting.
  • If tasting more than one olive oil, clean your mouth in between, eat apple pieces, sparkle water or bread.

Do you want to practice? Order our olive oil tasting kits!

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