Method: The simplest way to understand an extra virgin olive oil is to buy a bottle - preferably suggested by a knowledgeable friend - to compare to the oil you usually use at home.

Aroma: Pour the equivalent of a dessert spoon of oil into two small glasses. Warm the contents of each glass by holding the glass between the palms of your hands, to free the volatile aromas so that your nose can identify them. Bring the oil as close as possible to your nose and inhale slowly and deeply two or three times in rapid succession. Memorise the sensations received and, id necessary, repeat after approximately one minute.

Flavour: Bring a glass of each oil to your mouth, swilling it round gently for a moment. Then, clench your teeth, move your tongue to touch the back of your upper teeth, and, with your lips half open, use your stomach muscles to inhale rapidly two or three times in quick succession. The air mixed with the oil will reach your tongue and palate. Memorise the flavours. If necessary repeat the tsting, but only after rinsing your mouth with plain water, bread or a piece of apple. The stronger the flavours, the longer you should wait before tasting again.

Requisites necessary: Do not smoke, do not eat sweets or candies or drink coffee before or during tasting. Avoid using perfume, deodorant and lipstick. Tasting Should be carried out approximately one hour after breakfast or in the afternoon after 5 pm. No more than 4 oils whould be tasted in one session, separated by rising the mouth with plain water, bread or apple.