Conduct your own taste test.
We suggest inviting your food-loving friends to share and enjoy this experience with you.


1When considering the aromas and flavor sensations of oils, color is not an indication of quality. In fact, professionals use small blue-tinted tasting glasses to remove color bias.

2Place about a tablespoon of oil in your tasting glass. A wine glass works well.

3Warm the oil by cupping your hands around and over the top of the glass, and slowly rotate it so the oil sticks to the sides.

4Inhale the aromas. Think about what you smell – is it green, ripe, earthy, fruity, nutty? Jot down your initial perceptions so you can compare oils.

5Sip enough oil to let the flavors cover your tongue. Slowly inhale to help release the flavors in the oil. Close your mouth and breathe out through your nose. Swallow at least some oil and note the tastes and sensations in your throat.

6What notes do you catch? Apple? Tomato? Herbs? Citrus? Nuts? Spices? Do you feel bitterness on your tongue? Pungency in the back of your throat?

7Think about the level of complexity to each sensation; are they balanced or does one dominate? Jot down notes so you can compare later.

8Cleanse your palate before moving on to the next oil. Sparkling or still water and slices of apple, such as Granny Smith, work well.