Să știți că nu am inventat-o eu. Și nici nu o să traduc resursa asta atât de importantă. Este o abordare în câțiva pași, pe care o copiez mai jos, parte a unei campanii UE despre produsele alimentare de calitate europene produse conform schemei de calitate UE. Tehnica degustării este de AICI, rolul meu este să vă propun o reflecție despre uleiul de măsline. Pentru că nu tot ce este etichetat ulei de măsline, este cu adevărat așa ceva, 100%.

1. Prepare small glass cups for each olive oil that you plan to try. The colour of olive oil does not affect its taste or quality, therefore it is recommended to pour olive oil onto a coloured plate or cup to avoid this influencing your tasting.
2. Place one sample in your palm and cover with the other to warm up the oil, bringing out the aroma of the olive oil. Take three quick inhalations in a row with pauses in between to get a feel for the scent of the sample.
3. For the analysis of flavours, take a small amount of the olive oil in your mouth and let it warm up for a couple of minutes to intensify the aromas. Roll it around your tongue and gums in order to taste the different qualities of the oil. After sampling, expectorate the olive oil.

4. You can use small pieces of bread tasting purposes, for example try with some European speciality breads,

such as PGI Daujėnų naminė duona from Lithuania, PGI Waterford Blaa from Ireland, PGI Focaccia di Recco col formaggio from Italy or PGI Westfälischer Pumpernickel from German.