{"id":28972,"date":"2012-09-04T16:17:00","date_gmt":"2012-09-04T16:17:00","guid":{"rendered":"https:\/\/aceiteolivaonline.com\/olive-oil-tasting-glass\/"},"modified":"2026-11-01T23:37:43","modified_gmt":"2026-11-01T23:37:43","slug":"olive-oil-tasting-glass","status":"publish","type":"post","link":"https:\/\/aceiteolivaonline.com\/en\/olive-oil-tasting-glass\/","title":{"rendered":"Olive oil tasting glass: an indispensable guide in 7 steps"},"content":{"rendered":"<p>A strange silence fills the tasting room. Twelve white booths, neutral light, and in each one a taster holding a small dark blue <strong>tasting glass<\/strong>, covered with a glass disc. No one knows which oil is in front of them: not the brand, not the origin, not even its colour. Only the nose and the mouth count. That tiny, low, rounded glass is the tool used all over the world to decide whether an oil deserves to be called extra virgin. Here is what it looks like, why it is blue, how to taste step by step, and how to bring the same experience to your own table, with friends or family.<\/p>\n<div class=\"wp-block-rank-math-toc-block\" id=\"rank-math-toc\">\n<h2>Contents<\/h2>\n<nav>\n<ul>\n<li><a href=\"#que-es\">What a tasting glass is<\/a><\/li>\n<li><a href=\"#por-que-azul\">Why it is blue<\/a><\/li>\n<li><a href=\"#vidrio-de-reloj\">The watch glass<\/a><\/li>\n<li><a href=\"#como-catar\">How to taste step by step<\/a><\/li>\n<li><a href=\"#vocabulario\">The language of tasting<\/a><\/li>\n<li><a href=\"#historia\">A little history<\/a><\/li>\n<li><a href=\"#atributos\">Positive attributes<\/a><\/li>\n<li><a href=\"#defectos\">Olive oil defects<\/a><\/li>\n<li><a href=\"#panel\">How a tasting panel works<\/a><\/li>\n<li><a href=\"#en-casa\">An olive oil tasting at home<\/a><\/li>\n<li><a href=\"#alternativas\">Alternatives to the tasting glass<\/a><\/li>\n<li><a href=\"#cuidados\">Cleaning and storing the glasses<\/a><\/li>\n<li><a href=\"#preguntas-frecuentes\">FAQ<\/a><\/li>\n<\/ul>\n<\/nav>\n<\/div>\n<h2 id=\"que-es\">What is an olive oil tasting glass?<\/h2>\n<p>It is a standardised vessel, defined by the International Olive Council, so that a virgin olive oil can be judged under the same conditions in any laboratory on the planet. It has nothing in common with a wine glass: it is small, low and rounded, with no stem, a wide base that rests in the palm and a mouth narrower than its body. That shape has three reasons to exist:<\/p>\n<ul>\n<li><strong>Warming the oil in your hand.<\/strong> The rounded base fits the palm and brings the oil, little by little, to tasting temperature.<\/li>\n<li><strong>Concentrating the aromas.<\/strong> The narrow mouth holds the volatile compounds and pushes them towards the nose when you lift the lid.<\/li>\n<li><strong>Stability.<\/strong> It is hard to knock over, which is welcome when there are several glasses on the table.<\/li>\n<\/ul>\n<p>Each glass takes about 15 millilitres of oil, roughly a tablespoon: just enough to smell and taste several times.<\/p>\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" width=\"800\" height=\"800\" src=\"https:\/\/aceiteolivaonline.com\/wp-content\/uploads\/2012\/09\/6-copas-de-cata-aceite-6-vidrios1.jpg\" class=\"wp-image-17045\" alt=\"Blue olive oil tasting glass with its watch glass lid\" loading=\"lazy\" decoding=\"async\" sizes=\"auto, (min-width: 800px) 760px, 100vw\" srcset=\"https:\/\/aceiteolivaonline.com\/wp-content\/uploads\/2012\/09\/6-copas-de-cata-aceite-6-vidrios1.jpg 800w, https:\/\/aceiteolivaonline.com\/wp-content\/uploads\/2012\/09\/6-copas-de-cata-aceite-6-vidrios1-430x430.jpg 430w, https:\/\/aceiteolivaonline.com\/wp-content\/uploads\/2012\/09\/6-copas-de-cata-aceite-6-vidrios1-100x100.jpg 100w, https:\/\/aceiteolivaonline.com\/wp-content\/uploads\/2012\/09\/6-copas-de-cata-aceite-6-vidrios1-700x700.jpg 700w, https:\/\/aceiteolivaonline.com\/wp-content\/uploads\/2012\/09\/6-copas-de-cata-aceite-6-vidrios1-300x300.jpg 300w, https:\/\/aceiteolivaonline.com\/wp-content\/uploads\/2012\/09\/6-copas-de-cata-aceite-6-vidrios1-150x150.jpg 150w, https:\/\/aceiteolivaonline.com\/wp-content\/uploads\/2012\/09\/6-copas-de-cata-aceite-6-vidrios1-768x768.jpg 768w\" \/><figcaption>The official tasting glass: dark blue glass and a glass lid.<\/figcaption><\/figure>\n<h2 id=\"por-que-azul\">Why the tasting glass is blue<\/h2>\n<p>It is everyone&#8217;s first question, and the answer is almost a magic trick: the dark blue hides the colour of the oil. The taster cannot tell whether it is an intense green or a gold, so no prejudice slips into their judgement.<\/p>\n<p>Because prejudices do exist. Many people link green with good oils and gold with mild or lesser ones, when colour depends on the variety and the timing of the harvest, not on quality. A golden oil can be excellent and an intense green one can have defects. With the blue glass, the oil speaks only through its aroma and flavour.<\/p>\n<p>For the same reason, official tastings take place under neutral light, in individual booths and blind. If you want to know what colour really indicates, we explain it in our guide to <a href=\"https:\/\/aceiteolivaonline.com\/en\/olive-oil-acidity\/\">olive oil acidity and quality<\/a>.<\/p>\n<h2 id=\"vidrio-de-reloj\">The watch glass: the lid of the tasting glass<\/h2>\n<p>On top of the glass sits a watch glass, a slightly curved glass disc named after the crystal that protects the face of a pocket watch.<\/p>\n<p>It plays the part of a theatre curtain. While your hand warms the glass, the aromas are released and trapped inside. When you lift the lid, they all reach the nose at once, and what was a whisper becomes a clear voice.<\/p>\n<p>If you want to taste like the professionals, our shop has the <a href=\"https:\/\/aceiteolivaonline.com\/en\/product\/official-blue-tasting-glasses-6\/\">set of 6 tasting glasses with 6 watch glasses<\/a> and, if you already have glasses, <a href=\"https:\/\/aceiteolivaonline.com\/en\/product\/olive-oil-watch-glasses-pack-10\/\">watch glasses in packs of 10<\/a>.<\/p>\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" width=\"800\" height=\"800\" src=\"https:\/\/aceiteolivaonline.com\/wp-content\/uploads\/2015\/05\/estuche-de-6-copas-oficiales-de-cata-azules-6-vidrios-reloj-frontal-normalizada-800x800.webp\" class=\"\" alt=\"Gift box of blue olive oil tasting glasses with watch glasses\" loading=\"lazy\" sizes=\"auto, (min-width: 800px) 760px, 100vw\" decoding=\"async\" srcset=\"https:\/\/aceiteolivaonline.com\/wp-content\/uploads\/2015\/05\/estuche-de-6-copas-oficiales-de-cata-azules-6-vidrios-reloj-frontal-normalizada-800x800.webp 800w, https:\/\/aceiteolivaonline.com\/wp-content\/uploads\/2015\/05\/estuche-de-6-copas-oficiales-de-cata-azules-6-vidrios-reloj-frontal-normalizada-300x300.webp 300w, https:\/\/aceiteolivaonline.com\/wp-content\/uploads\/2015\/05\/estuche-de-6-copas-oficiales-de-cata-azules-6-vidrios-reloj-frontal-normalizada-150x150.webp 150w, https:\/\/aceiteolivaonline.com\/wp-content\/uploads\/2015\/05\/estuche-de-6-copas-oficiales-de-cata-azules-6-vidrios-reloj-frontal-normalizada-768x768.webp 768w, https:\/\/aceiteolivaonline.com\/wp-content\/uploads\/2015\/05\/estuche-de-6-copas-oficiales-de-cata-azules-6-vidrios-reloj-frontal-normalizada-430x430.webp 430w, https:\/\/aceiteolivaonline.com\/wp-content\/uploads\/2015\/05\/estuche-de-6-copas-oficiales-de-cata-azules-6-vidrios-reloj-frontal-normalizada-700x700.webp 700w, https:\/\/aceiteolivaonline.com\/wp-content\/uploads\/2015\/05\/estuche-de-6-copas-oficiales-de-cata-azules-6-vidrios-reloj-frontal-normalizada-100x100.webp 100w, https:\/\/aceiteolivaonline.com\/wp-content\/uploads\/2015\/05\/estuche-de-6-copas-oficiales-de-cata-azules-6-vidrios-reloj-frontal-normalizada.webp 1000w\" \/><figcaption>A box of six official tasting glasses with their watch glasses.<\/figcaption><\/figure>\n<h2 id=\"como-catar\">How to taste an oil with the tasting glass, step by step<\/h2>\n<p>It looks like a ritual reserved for experts, but you can learn it in an afternoon. This is the same method tasting panels follow:<\/p>\n<ol>\n<li><strong>Pour the oil.<\/strong> About 15 ml into the glass, then cover it with the watch glass.<\/li>\n<li><strong>Warm the glass.<\/strong> Hold it in your palm, cover it with your other hand and swirl it gently for one or two minutes, until the oil reaches about 28 \u00b0C, the temperature at which its aromas open best.<\/li>\n<li><strong>Smell.<\/strong> Uncover, bring your nose close and take slow, deep breaths, covering the glass between each one. Name what comes to you: grass, leaf, tomato plant, apple, almond, banana.<\/li>\n<li><strong>Taste.<\/strong> Take a small sip, about 3 ml, and move it around your whole mouth so it reaches every part of the tongue.<\/li>\n<li><strong>Draw in air.<\/strong> With your teeth almost closed, suck in air several times between them. It makes a little noise, and that is exactly what carries the aromas to the nose retronasally.<\/li>\n<li><strong>Assess bitterness and pungency.<\/strong> Bitterness appears at the back of the tongue; pungency in the throat, sometimes a few seconds later, like a spark.<\/li>\n<li><strong>Cleanse your palate.<\/strong> Between oils, a slice of green apple and a little room-temperature water.<\/li>\n<\/ol>\n<p>Tasters prefer the morning, when the senses are awake, and avoid tobacco, coffee and strong food in the half hour before. And no perfume.<\/p>\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" width=\"800\" height=\"685\" src=\"https:\/\/aceiteolivaonline.com\/wp-content\/uploads\/2026\/10\/aceite-verde-F0040-aoo-20261008-1.png\" class=\"wp-image-29382\" alt=\"Oil served over tomato after tasting with an olive oil tasting glass\" loading=\"lazy\" decoding=\"async\" srcset=\"https:\/\/aceiteolivaonline.com\/wp-content\/uploads\/2026\/10\/aceite-verde-F0040-aoo-20261008-1.png 1356w, https:\/\/aceiteolivaonline.com\/wp-content\/uploads\/2026\/10\/aceite-verde-F0040-aoo-20261008-1-351x300.png 351w, https:\/\/aceiteolivaonline.com\/wp-content\/uploads\/2026\/10\/aceite-verde-F0040-aoo-20261008-1-935x800.png 935w, https:\/\/aceiteolivaonline.com\/wp-content\/uploads\/2026\/10\/aceite-verde-F0040-aoo-20261008-1-768x657.png 768w, https:\/\/aceiteolivaonline.com\/wp-content\/uploads\/2026\/10\/aceite-verde-F0040-aoo-20261008-1-700x599.png 700w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><figcaption>Trying the oil with food completes the tasting.<\/figcaption><\/figure>\n<h2 id=\"vocabulario\">The language of olive oil tasting<\/h2>\n<p>At first the hard part is not smelling, it is finding the word. These are some of the terms tasters use to name what they perceive:<\/p>\n<ul>\n<li><strong>Almond.<\/strong> Reminiscent of fresh or toasted almond. Common in Hojiblanca and Arbequina.<\/li>\n<li><strong>Grass.<\/strong> Freshly cut grass, the signature of early-harvest oils.<\/li>\n<li><strong>Olive leaf.<\/strong> A green, vegetal note, slightly astringent.<\/li>\n<li><strong>Tomato plant.<\/strong> The leaves and stems of the tomato plant. Very typical of Picual.<\/li>\n<li><strong>Artichoke.<\/strong> A slightly bitter vegetal note found in many green oils.<\/li>\n<li><strong>Apple.<\/strong> Green or ripe fruit, common in Arbequina and Picudo.<\/li>\n<li><strong>Banana.<\/strong> A ripe fruity note, typical of varieties such as Royal.<\/li>\n<li><strong>Balanced.<\/strong> Fruitiness, bitterness and pungency in harmony, with none taking over.<\/li>\n<li><strong>Persistent.<\/strong> The sensations linger in the mouth long after swallowing.<\/li>\n<\/ul>\n<p>It will be difficult at first, and that is normal: every tasting fills your own memory of aromas, like a herbarium completed page by page.<\/p>\n<h2 id=\"historia\">A little history: from wine glass to tasting glass<\/h2>\n<p>For centuries oil was tasted without ceremony, by dipping bread or with a spoon. But once extra virgin became a product of distinct quality, the sector needed an objective way to classify it.<\/p>\n<p>Between the 1980s and 1990s, the International Olive Council shaped the sensory analysis of olive oil, with rules for the tasting room, the training of tasters and the vessel. That is how the standardised glass was born, now used by official panels around the world and, increasingly, by enthusiasts.<\/p>\n<h2 id=\"atributos\">Positive attributes tasters look for<\/h2>\n<p>In an official tasting, the taster is after three virtues:<\/p>\n<h3>Fruitiness<\/h3>\n<p>The set of aromas reminiscent of sound, fresh olives. It can be <strong>green fruitiness<\/strong>, with grass, leaf, tomato plant, artichoke or green almond, typical of olives picked early; or <strong>ripe fruitiness<\/strong>, with ripe fruit, banana or nuts, when the olive has waited longer on the tree.<\/p>\n<h3>Bitterness<\/h3>\n<p>The characteristic bitterness of oil from green olives. It is felt at the back of the tongue and is a sign of freshness and of richness in polyphenols.<\/p>\n<h3>Pungency<\/h3>\n<p>A tactile sensation, a tickle that rises in the throat. It also comes from polyphenols and is very intense in early-harvest oils.<\/p>\n<p>A great oil brings all three together in balance, with complexity, persistence and harmony. The best school is comparing oils from different <a href=\"https:\/\/aceiteolivaonline.com\/en\/olive-oil-varieties\/\">olive oil varieties<\/a>.<\/p>\n<h2 id=\"defectos\">Olive oil defects the tasting glass reveals<\/h2>\n<p>The glass is not only for pleasure: it is also a relentless detector. These are the defects it most often gives away:<\/p>\n<div class=\"aoo-table-wrap\">\n<table>\n<thead>\n<tr>\n<th>Defect<\/th>\n<th>Reminiscent of<\/th>\n<th>Cause<\/th>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td>Fusty \/ muddy sediment<\/td>\n<td>Fermented olives, table olives in brine<\/td>\n<td>Olives piled up for days before milling, or oil left in contact with its sediment.<\/td>\n<\/tr>\n<tr>\n<td>Musty-humid<\/td>\n<td>Mould, damp, wet earth<\/td>\n<td>Olives attacked by fungi after being stored in damp conditions.<\/td>\n<\/tr>\n<tr>\n<td>Winey-vinegary<\/td>\n<td>Wine, vinegar, acetone<\/td>\n<td>Fermentation of the olives producing acetic acid and ethanol.<\/td>\n<\/tr>\n<tr>\n<td>Rancid<\/td>\n<td>Old walnuts, wax, paint<\/td>\n<td>Oxidation of the oil by light, heat or air.<\/td>\n<\/tr>\n<tr>\n<td>Frostbitten<\/td>\n<td>Damp wood<\/td>\n<td>Olives damaged by frost on the tree.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<p>A single one of them is enough for an oil to lose the extra virgin category. Rancidity also has something of a betrayal about it: it can appear in an oil that was excellent and was stored badly. We explain how to avoid it in our guide to <a href=\"https:\/\/aceiteolivaonline.com\/en\/how-to-store-olive-oil\/\">olive oil shelf life<\/a>.<\/p>\n<h2 id=\"panel\">How a professional tasting panel works<\/h2>\n<p>Back to that silent room. An accredited panel brings together between 8 and 12 tasters, selected and trained for months. Each one, in a booth with a blue glass, fills in a profile sheet scoring the intensity of every attribute and every defect.<\/p>\n<p>The panel leader calculates the medians. If the defects&#8217; median is zero and the fruitiness median is above zero, the oil is extra virgin. With slight defects, it is virgin. If they are significant, it is lampante and cannot be sold without refining.<\/p>\n<p>This method, the panel test, is recognised by the <a href=\"https:\/\/www.internationaloliveoil.org\/\" target=\"_blank\" rel=\"noopener\">International Olive Council<\/a> and by EU law, and it carries as much weight as the chemical analyses. Tasting rooms must meet requirements for light, temperature and ventilation so that results can be compared.<\/p>\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" width=\"750\" height=\"430\" src=\"https:\/\/aceiteolivaonline.com\/wp-content\/uploads\/2026\/10\/aceite-verde-F0015-aoo-20261008-1.png\" class=\"wp-image-29368\" alt=\"Tasting glasses with oil ready for an olive oil tasting\" loading=\"lazy\" decoding=\"async\" srcset=\"https:\/\/aceiteolivaonline.com\/wp-content\/uploads\/2026\/10\/aceite-verde-F0015-aoo-20261008-1.png 1656w, https:\/\/aceiteolivaonline.com\/wp-content\/uploads\/2026\/10\/aceite-verde-F0015-aoo-20261008-1-400x229.png 400w, https:\/\/aceiteolivaonline.com\/wp-content\/uploads\/2026\/10\/aceite-verde-F0015-aoo-20261008-1-1300x746.png 1300w, https:\/\/aceiteolivaonline.com\/wp-content\/uploads\/2026\/10\/aceite-verde-F0015-aoo-20261008-1-768x441.png 768w, https:\/\/aceiteolivaonline.com\/wp-content\/uploads\/2026\/10\/aceite-verde-F0015-aoo-20261008-1-1536x881.png 1536w, https:\/\/aceiteolivaonline.com\/wp-content\/uploads\/2026\/10\/aceite-verde-F0015-aoo-20261008-1-700x402.png 700w\" sizes=\"auto, (max-width: 750px) 100vw, 750px\" \/><figcaption>A comparative tasting reveals the nuances of each oil.<\/figcaption><\/figure>\n<h2 id=\"en-casa\">How to hold an olive oil tasting at home<\/h2>\n<p>An olive oil tasting is a wonderful plan for a long lunch, a get-together with friends or a celebration. This is what you need:<\/p>\n<h3>Equipment<\/h3>\n<ul>\n<li>One tasting glass per person and oil, or a set you wash between oils.<\/li>\n<li>Three or four oils of different styles: for example, a mild Arbequina, a balanced Hojiblanca and an intense Picual.<\/li>\n<li>Sliced green apple and room-temperature water to cleanse the palate.<\/li>\n<li>A sheet to note what each oil brings to mind.<\/li>\n<li>Unsalted white bread, for the second part.<\/li>\n<\/ul>\n<h3>How it goes<\/h3>\n<ol>\n<li>Number the glasses and pour the oils without showing the bottles, from mildest to most intense.<\/li>\n<li>Taste each one following the steps: warm, smell, taste and assess.<\/li>\n<li>Write down what each reminds you of and score fruitiness, bitterness and pungency from 1 to 10.<\/li>\n<li>Share your impressions and reveal the bottles at the end: there are always surprises.<\/li>\n<li>Finish with the oils on bread, tomato or fresh cheese, to see how they change with food.<\/li>\n<\/ol>\n<p>To start, the <a href=\"https:\/\/aceiteolivaonline.com\/en\/product-category\/gift-boxes-and-packs\/olive-variety-packs\/\">variety packs<\/a> bring different oils together with no fuss. And a set of glasses with a couple of oils is a gift people remember; you will find more ideas in our guide to <a href=\"https:\/\/aceiteolivaonline.com\/en\/olive-oil-gifts\/\">olive oil gifts<\/a>.<\/p>\n<p>And if Catalonia is closer to you, <a href=\"https:\/\/espaioleum.com\/en\/category\/olive-oil-tasting-glasses\/\" target=\"_blank\" rel=\"noopener\">Espai Oleum<\/a>, our sister shop, also has tasting glasses and accessories.<\/p>\n<div class=\"aoo-callout\">\n<p class=\"aoo-callout-title\">Taster&#8217;s tip<\/p>\n<p>Don&#8217;t worry about getting it right. Tasting is an exercise in memory: the more oils you try, the easier it becomes to recognise aromas. Start by comparing just two very different oils.<\/p>\n<\/div>\n<h2 id=\"alternativas\">Alternatives to the tasting glass<\/h2>\n<p>If you don&#8217;t have tasting glasses yet, start with what you have at home. A small glass, such as a wide shot glass, works for smelling and tasting. So that colour does not sway you, use an opaque glass or ask someone to pour without letting you see the oils.<\/p>\n<p>At large tastings, fairs or events, single-use compostable cups with lids save washing dozens of glasses. And for tasting oil with bread there are tasting plates, such as our <a href=\"https:\/\/aceiteolivaonline.com\/en\/product\/olive-oil-tasting-plates-box-6\/\">olive oil tasting plates<\/a>.<\/p>\n<p>Even so, to appreciate every nuance under the same conditions as a panel, nothing replaces an official tasting glass with its watch glass.<\/p>\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" width=\"800\" height=\"800\" src=\"https:\/\/aceiteolivaonline.com\/wp-content\/uploads\/2014\/02\/10-unidades-vidrios-de-reloj-tapas-copa-de-cata-frontal-normalizada-800x800.webp\" class=\"wp-image-26994\" alt=\"Watch glasses to cover the olive oil tasting glass\" loading=\"lazy\" decoding=\"async\" sizes=\"auto, (min-width: 800px) 760px, 100vw\" srcset=\"https:\/\/aceiteolivaonline.com\/wp-content\/uploads\/2014\/02\/10-unidades-vidrios-de-reloj-tapas-copa-de-cata-frontal-normalizada-800x800.webp 800w, https:\/\/aceiteolivaonline.com\/wp-content\/uploads\/2014\/02\/10-unidades-vidrios-de-reloj-tapas-copa-de-cata-frontal-normalizada-300x300.webp 300w, https:\/\/aceiteolivaonline.com\/wp-content\/uploads\/2014\/02\/10-unidades-vidrios-de-reloj-tapas-copa-de-cata-frontal-normalizada-150x150.webp 150w, https:\/\/aceiteolivaonline.com\/wp-content\/uploads\/2014\/02\/10-unidades-vidrios-de-reloj-tapas-copa-de-cata-frontal-normalizada-768x768.webp 768w, https:\/\/aceiteolivaonline.com\/wp-content\/uploads\/2014\/02\/10-unidades-vidrios-de-reloj-tapas-copa-de-cata-frontal-normalizada-430x430.webp 430w, https:\/\/aceiteolivaonline.com\/wp-content\/uploads\/2014\/02\/10-unidades-vidrios-de-reloj-tapas-copa-de-cata-frontal-normalizada-700x700.webp 700w, https:\/\/aceiteolivaonline.com\/wp-content\/uploads\/2014\/02\/10-unidades-vidrios-de-reloj-tapas-copa-de-cata-frontal-normalizada-100x100.webp 100w, https:\/\/aceiteolivaonline.com\/wp-content\/uploads\/2014\/02\/10-unidades-vidrios-de-reloj-tapas-copa-de-cata-frontal-normalizada.webp 1095w\" \/><figcaption>Watch glasses hold in the aromas while the oil warms up.<\/figcaption><\/figure>\n<h2 id=\"cuidados\">How to clean and store tasting glasses<\/h2>\n<p>A glass that smells of anything will mislead you at the next tasting. To avoid it, clean them well after each use:<\/p>\n<ul>\n<li>Wipe out the oil with kitchen paper.<\/li>\n<li>Wash them in hot water with an unscented neutral detergent.<\/li>\n<li>Rinse thoroughly, leaving no trace of soap.<\/li>\n<li>Leave them to dry upside down or dry them with a lint-free cloth.<\/li>\n<li>Store them in their case or in a cupboard free from strong smells.<\/li>\n<\/ul>\n<p>Avoid scented detergents and fabric softener on your tea towels: glass holds on to those smells and will confuse you.<\/p>\n<p>If you taste often, keep one set just for oil and smell the empty glasses before you start: they should smell of nothing. With this care, a good tasting glass will be with you for many years and hundreds of oils.<\/p>\n<div class=\"aoo-cta\">\n<p><strong>Taste like a professional.<\/strong> Official tasting glasses, watch glasses and extra virgin olive oils from different varieties to discover their differences.<\/p>\n<p><a class=\"aoo-cta-button\" href=\"https:\/\/aceiteolivaonline.com\/en\/product-category\/olive-oil-tasting-accessories\/tasting-glasses-and-lids\/\">See tasting glasses<\/a><\/p>\n<\/div>\n<h2 id=\"preguntas-frecuentes\">Frequently asked questions about the tasting glass<\/h2>\n<div class=\"aoo-faq\">\n<h3>Why is olive oil tasted in blue glasses?<\/h3>\n<p>Because dark blue glass hides the colour of the oil. That way the taster judges only its smell and flavour, without being influenced by colour.<\/p>\n<h3>How much oil goes into a tasting glass?<\/h3>\n<p>About 15 ml, roughly a tablespoon. That is enough to smell and taste several times.<\/p>\n<h3>At what temperature is olive oil tasted?<\/h3>\n<p>At around 28 \u00b0C. You get there by warming the covered glass in the palm of your hand for one or two minutes.<\/p>\n<h3>What is the watch glass for?<\/h3>\n<p>To cover the glass while the oil warms, so the aromas stay concentrated and are perceived better when you lift it.<\/p>\n<h3>Can you taste olive oil without a tasting glass?<\/h3>\n<p>Yes, with a small glass. But the official tasting glass makes it easier to warm the oil, concentrates the aromas and hides the colour.<\/p>\n<\/div>\n<p>With a blue glass and a little practice, you will find that every oil has its own voice. Pour the first one, cover it with your hand and wait: your nose will tell you the rest.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Why the olive oil tasting glass is blue, what the watch glass is for, how to taste an oil step by step and how to organise a tasting at home with friends.<\/p>\n","protected":false},"author":1,"featured_media":29384,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[2395,2395],"tags":[],"class_list":["post-28972","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-tasting-and-storage"],"acf":[],"_links":{"self":[{"href":"https:\/\/aceiteolivaonline.com\/en\/wp-json\/wp\/v2\/posts\/28972","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/aceiteolivaonline.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/aceiteolivaonline.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/aceiteolivaonline.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/aceiteolivaonline.com\/en\/wp-json\/wp\/v2\/comments?post=28972"}],"version-history":[{"count":3,"href":"https:\/\/aceiteolivaonline.com\/en\/wp-json\/wp\/v2\/posts\/28972\/revisions"}],"predecessor-version":[{"id":38210,"href":"https:\/\/aceiteolivaonline.com\/en\/wp-json\/wp\/v2\/posts\/28972\/revisions\/38210"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/aceiteolivaonline.com\/en\/wp-json\/wp\/v2\/media\/29384"}],"wp:attachment":[{"href":"https:\/\/aceiteolivaonline.com\/en\/wp-json\/wp\/v2\/media?parent=28972"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/aceiteolivaonline.com\/en\/wp-json\/wp\/v2\/categories?post=28972"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/aceiteolivaonline.com\/en\/wp-json\/wp\/v2\/tags?post=28972"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}