HOW TO CARRY OUT A DEGUSTUS OIL TASTING
The Degustus team recommends an oil tasting to discover all the organoleptic properties of the oil, its olfactory and gustatory attributes.
There are approved tasting glasses but you can use any small glass for tasting the oil. To fully appreciate the aromas, the oil must be at a temperature of between 24ºC and 28ºC.
The oil tasting consists of 2 phases:
Cover the cup/glass and swirl the oil so that it releases its aromas. Then thoroughly take in the aromas. The more educated (olfactory-speaking) the nose is, the more olfactory sensations can be distinguished. The intensity of these will reveal the degree of fruitiness and will allow you to discover the secondary aromas (apple, banana, tomato, etc.).
For the gustatory phase, put a little oil in your mouth and spread it on your tongue over the different gustatory areas, leaving it for a few seconds to appreciate it fully. This will allow you to detect the bitter, spicy, sweet tones. To intensify the perception, breathe in a little oil with your mouth open (retro nasal) and after a few seconds you should be able to appreciate the positive or negative aspects of the oil and its intensity.