In the olive oil world, it’s easy to lose the plot on what makes a good oil. Who are the people behind it all, separating the superb from the mediocre? Sommeliers! Most people know about wine sommeliers, but you might not realize there are olive oil sommeliers, too. It’s like how wine is tasted, examined, savoured, and loved by its sommeliers; its counterparts in Olive Oil do the same. It sounds kinda weird at first, but it’s real.
What do they do, exactly?
An olive oil sommelier is a trained person who evaluates olive oils for quality, taste profile, aroma, and authenticity. With some sensory practice, they get good at noticing tiny differences that make one oil feel totally different from another—like hints of grass, almond, sometimes artichoke, herbs, or even tomato leaf. Not just “it’s good” or “it’s bad,” more like a whole detailed read of the oil, the fruit behind it, and the production methodology.
And it’s not just about tasting. Sommeliers understand how things like the olive variety, weather and growing conditions, harvest timing (yes, it actually does matter!), and the pressing or production methods affect what ends up in the bottle. They can even spot typical defects, the kind that suggest the oil is aged, stored badly, or made and not quite right.
Beginner’s Guide to Sommelier-ship
Here are a couple of ways you can gauge your oil’s quality from home in no time!
1. Look for a Harvest Date
A harvest date tells you when the olives were picked. Since olive oil is best when it is fresh, this usually ends up mattering more than some “best by” label. As a rule of thumb, newer harvests tend to give you more vibrant flavors, no matter the flavor profile.
2. Check for Extra Virgin Certification
Extra virgin olive oil is basically the higher-tier grade. It’s made without heavy heat or chemical processing, and it has to hit more particular quality rules related to taste and acidity level.
3. Try the Aroma
Fresh olive oil should smell alive, warm, like it’s inviting. Depending on the variety, you might catch hints of grass, herbs, green apple, tomato leaf, almond, or even artichoke. The trees take on the terroir or things growing around them - including sage and tomatoes. If the oil smells flat, waxy, or just stale, it may be beyond its best moment, so not great if you’re planning a bright salad mood.
4. Embrace a Bitterness, Use It!
Lots of people think “smooth” automatically means it’s superior, but honestly, some of the most cherished olive oils have a mild bitterness and a peppery finish. These traits are often found in fresher oils that are rich in naturally occurring antioxidants and polyphenols, which sounds impressive, but it’s really just a complex way to say good stuff is happening.
5. Eyes on the Packaging
Light, heat, and oxygen are olive oil’s biggest enemies. Solid producers typically use dark glass bottles or tins that reduce light exposure and help it stay better for longer. The best olive oil is always the one you actually enjoy using, but if you keep these five points in mind, you can find bottles that deliver real flavor and quality, without having to guess so much.
Weekly Recipe!
Time for a snack break! The renowned olive oils of Palestine have a strong, peppery flavor and a rich character. They are perfect for instances like this, where a bold profile takes charge.
Ingredients for Palestinian Olive Oil & Herb Chickpea Salad:
- Canned chickpeas, drained and rinsed
- Cucumber, diced
- 1 cup cherry tomatoes, halved
- ¼ cup chopped parsley
- 2 tablespoons finely diced red onion
- 3 tablespoons Palestinian extra virgin olive oil
- Lemon juice (1)
- Salt and pepper to taste
Instructions:
- In a large bowl, combine the chickpeas, cucumber, tomatoes, parsley, and red onion.
- Whisk olive oil, lemon juice, salt, and pepper in a small bowl.
- Pour the dressing over the salad and toss gently to combine.
- Let it blend for at least 10 minutes before serving.
This salad makes a light lunch or picnic side dish. It's also great if served with grilled chicken or fish, with the notes from the Palestinian olive oil elevating a simple, perfectly timed seasonal meal. If you'd like to sample some oil from Palestine, try our Palestinian Nablus!
Coming Soon: Meeting the People Behind the Harvest
Every bottle of olive oil starts wayyyy before it actually hits the table, or even the bottle. There are always growers making choices—varieties, irrigation, timing, tradition, and plenty more. Often growing on land, their families tended for generations; there are stories to uncover and a wealth of knowledge to gain.
Over the next few months, we’ll interview and feature olive growers from all over the globe to share their expertise! We'll see how growers decide when to harvest, what challenges they face each season, and what makes each grove unique. So stay tuned, we’re incredibly excited to share the news! Until next time…
Cheers to good health and great olive oil.
This article has been edited by Grace Lyles.
Intro to Fine Dining: Olive Oil Edition
In the olive oil world, it’s easy to lose the plot on what makes a good oil. Who are the people behind it all, separating the superb from the mediocre? Sommeliers! Most people know about wine sommeliers, but you might not realize there are olive oil sommeliers, too. It’s like how wine is tasted, examined, savoured, and loved by its sommeliers; its counterparts in Olive Oil do the same. It sounds kinda weird at first, but it’s real.
What do they do, exactly?
An olive oil sommelier is a trained person who evaluates olive oils for quality, taste profile, aroma, and authenticity. With some sensory practice, they get good at noticing tiny differences that make one oil feel totally different from another—like hints of grass, almond, sometimes artichoke, herbs, or even tomato leaf. Not just “it’s good” or “it’s bad,” more like a whole detailed read of the oil, the fruit behind it, and the production methodology.
And it’s not just about tasting. Sommeliers understand how things like the olive variety, weather and growing conditions, harvest timing (yes, it actually does matter!), and the pressing or production methods affect what ends up in the bottle. They can even spot typical defects, the kind that suggest the oil is aged, stored badly, or made and not quite right.
Beginner’s Guide to Sommelier-ship
Here are a couple of ways you can gauge your oil’s quality from home in no time!
1. Look for a Harvest Date
A harvest date tells you when the olives were picked. Since olive oil is best when it is fresh, this usually ends up mattering more than some “best by” label. As a rule of thumb, newer harvests tend to give you more vibrant flavors, no matter the flavor profile.
2. Check for Extra Virgin Certification
Extra virgin olive oil is basically the higher-tier grade. It’s made without heavy heat or chemical processing, and it has to hit more particular quality rules related to taste and acidity level.
3. Try the Aroma
Fresh olive oil should smell alive, warm, like it’s inviting. Depending on the variety, you might catch hints of grass, herbs, green apple, tomato leaf, almond, or even artichoke. The trees take on the terroir or things growing around them - including sage and tomatoes. If the oil smells flat, waxy, or just stale, it may be beyond its best moment, so not great if you’re planning a bright salad mood.
4. Embrace a Bitterness, Use It!
Lots of people think “smooth” automatically means it’s superior, but honestly, some of the most cherished olive oils have a mild bitterness and a peppery finish. These traits are often found in fresher oils that are rich in naturally occurring antioxidants and polyphenols, which sounds impressive, but it’s really just a complex way to say good stuff is happening.
5. Eyes on the Packaging
Light, heat, and oxygen are olive oil’s biggest enemies. Solid producers typically use dark glass bottles or tins that reduce light exposure and help it stay better for longer. The best olive oil is always the one you actually enjoy using, but if you keep these five points in mind, you can find bottles that deliver real flavor and quality, without having to guess so much.
Weekly Recipe!
Time for a snack break! The renowned olive oils of Palestine have a strong, peppery flavor and a rich character. They are perfect for instances like this, where a bold profile takes charge.
Ingredients for Palestinian Olive Oil & Herb Chickpea Salad:
Instructions:
This salad makes a light lunch or picnic side dish. It's also great if served with grilled chicken or fish, with the notes from the Palestinian olive oil elevating a simple, perfectly timed seasonal meal. If you'd like to sample some oil from Palestine, try our Palestinian Nablus!
Coming Soon: Meeting the People Behind the Harvest
Every bottle of olive oil starts wayyyy before it actually hits the table, or even the bottle. There are always growers making choices—varieties, irrigation, timing, tradition, and plenty more. Often growing on land, their families tended for generations; there are stories to uncover and a wealth of knowledge to gain.
Over the next few months, we’ll interview and feature olive growers from all over the globe to share their expertise! We'll see how growers decide when to harvest, what challenges they face each season, and what makes each grove unique. So stay tuned, we’re incredibly excited to share the news! Until next time…
Cheers to good health and great olive oil.
This article has been edited by Grace Lyles.