What is tasting?

In order to classify olive oil by aroma and taste, it is subjectively judged by a panel of professional tasters in a blind taste test, similar to the procedure wine tasters follow.

Scores are averaged to get the tasting marks, which define fruity (apple, herb, fig, leaf, etc.), sweet, bitter, and almond-like senses as well as possible defects (sour, garnered, rancid, etc.) of any product.

The higher the tasting marks, the better the quality of the olive oil. These marks are a reference for consumers about the foreseeable organoleptic sensations they may feel when tasting each olive oil.