Tasting Notes
Deciphering the Finish: A Sensory Guide
Published November 2025 • 4 min read
Executive Summary
- / The official IOC sensory profile is defined by three pillars: Fruitiness, Bitterness, and Pungency.
- / A peppery sensation in the throat (Pungency) indicates high levels of Oleocanthal polyphenols.
- / The standard blue tasting glass is designed to remove color bias from quality assessment.
Fruitiness. Bitterness. Pungency. These are not merely tasting notes; they are the three recognized chemical and sensory pillars of Extra Virgin Olive Oil. At Myrtia.shop, our 2025 harvest exhibits a remarkable balance, but understanding how to isolate these profiles elevates the culinary experience.
Professional tasting, like the flight shown above, requires isolating the senses. The standard blue glass is used to hide the oil's color, which is not a factor in quality. Instead, we use a process called 'strippaggio'—sipping the oil while simultaneously drawing in air—to atomize the oil across the palate.
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