You’ve heard of wine sommeliers — but what about olive oil sommeliers? And how do they differ from a professional taster? Both live and breathe EVOO, but their focus — and their mission — are a little different.
Let’s break it down.
The Professional Taster
These are the purists — the scientists of the EVOO world. Professional tasters are trained to evaluate quality and defects with razor-sharp precision. They sit in formal tasting panels, assessing oils for competitions, certifications, and authenticity. Their job is to detect even the faintest defect like a hint of rancid, fusty, or winey flavours — the things that separate a true extra virgin from a pretender. Their world is about accuracy, classification, and control.
The Olive Oil Sommelier
Now here’s where art meets science. A sommelier doesn’t just taste oil — they interpret it. They connect the dots between the grove, the mill, and the table. A sommelier understands the story behind each oil — its region, cultivar, harvest timing, and how it pairs with food. They’re all about flavour, balance, and experience. Think of them as the storytellers and matchmakers of the EVOO world — bringing the sensory magic of olive oil to chefs, home cooks, and food lovers everywhere.
In Short:
Together, they protect the integrity of the world’s most precious ingredient — and help you taste it at its best.
So next time you drizzle that beautiful green gold over your meal, remember — behind every drop are people who have dedicated their lives to knowing what GOOD really tastes like.
