Understanding Olive Oil Tasting - Tasting Basics FAQs: Learn from a Pro how to taste REAL olive oil

In this video Expert Olive Oil Taster Alexis Kerner demonstrates how a professional judges olive oil. Olive oil is the only food oil that requires a panel of human tasters to determine if an olive oil is suitable for human consumption. Is it fresh? Or is it "lampante" aka lamp oil?
To register for a spot in Alexis' live online tasting class, Olive Oil Lovers Tasting Basics, visit bit.ly/3B0u5Wt to learn more.
Originally from NJ, Alexis Kerner is an expert olive oil taster residing in Seville, Spain, where she has lived for almost 20 years. She studied Environmental Science at Connecticut College and received her title as Expert Olive Oil Taster from the International Olive Council and the University of Jaen in Spain. Alexis serves on the international juries for Ovibeja in Portugal, London Olive Oil Competition, EVOOLEUM and TerraOlivo in Jerusalem. She has also been recognized as a member of the Associate Savante Registry demonstrating expert tasting skill. In 2014, she founded The Olive Oil Workshop, a company that strives to educate buyers at all levels in order to empower consumers, promote good olive oil, and support producers in a difficult market. You can find Alexis online at:
theoliveoilworkshop.com/

[@Hajjat]

What a legend! Please share more!

[@frankligi7673]

Great vids. A lot of great info we need to know.

[@hustleuponline]

Thanks for sharing all these useful info with us.

[@Oliveoillovers]

Glad it was helpful!

[@hellooo1982]

How cool! I want to be a taste tester!😃 I didn't know such a thing existed!

[@cherokeetrucker4198]

I'm inspired to go to Italy.

[@tarekmesbahmesbah9014]

Thanks for your excellent video.but I have a a question.what does it mean to smell the tomato aroma when you smell the olive oil? Thanks

[@johnbradleyaustin]

whats the story behind the blue glass? would it kinda of influence the appearance, vs a clear glass?

[@breadcyclone]

olive oil moment 😍

[@mohsinmohamed4511]

Thank you.
I only trust lab analysis of the oil or you buy it direct from the mill and seeing the bottles being filled with oil.

[@sugarwater9750]

This is so interesting. I had no idea there was a community around olive oil or the history and details about olive oil!

Same. My company told me to research olive oil companie and I found my self here...

[@dewilew2137]

Is astringency a quality of a good olive oil or a bad one? It’s one that I quite enjoy, but I never know if it’s a good quality or not. I’ve heard different things from different people.

[@Oliveoillovers]

We consider astringency to be a quality of a good olive oil. Astringency is typically associated with the bitterness of an extra virgin olive oil and indicates the presence of the polyphenol oleuropein.

[@julioo534]

Can i ask you a question
If i want a grassy and aromatic flavor is better a Coratina, Picual or a Koroneiki or Arbequina? thanks for answering

[@Oliveoillovers]

Good question! Coratina and Picual variety evoos are typically more grassy than Koroneiki or Arbequina.

[@julioo534]

Does the taste go away when I heat it up? It usually smells amazing when I use it for cooking, but I'm concerned if that's because the flavor is evaporating and fading😰

[@Oliveoillovers]

heating an olive oil does affect its flavors, but a good evoo will retain most of its health benefits after heating, and does not break down into harmful byproducts like a refined oil will.

[@quocthai714]

Every time i taste the olive oil I feel a little burn in my mouth