In order to taste and evaluate
the olive oil we need four of the five senses, sight,
smell, taste and touch (texture).
The sense of sight even though
being a secondary sense in a tasting can easilly tell
us if the olive oil is too young (green) or too mature
while at the same time preparing the other senses. It
is the natural gate to all nurture. The sense of smell
is the primare sense in a tasting since it allows to acknoledge
the bitter flavours. Taste also plays an important rol
through the membranes located in the rear side of the
throat which let you feel the pungeant flavours. Finally
you can examine the texture of an olive oil by sensing
how does it feel in your mouth.
Hence in a tasting of olive
oil you can ascertain two important attributes. The type
of olive oil, whether is smooth, strong or intense as
well as how pungeant it is, which is really significant
because this second feature gets amplified when combined
with highly seasoned food.