"""Pour a little olive oil in a small glass; warm the glass by rotating it with the palms of your hand for a few seconds. Smell it deeply. If it smells fresh (aromatic, fruity, mildly bitter, pungent), the oil is excellent. If it smells like the fruit is dry (strongly bitter, earthy, rancid, flat), the oil is not good; if it smells like a roasted almond, it means the oil is already rancid. Taste the olive oil too, take a little sip and take the time to savor it or (throw it away!)."""
So it seems most of one's tasting is actually smelling. I guess that shouldn't surprise me.
Do you slurp the oil around to aerate it when you taste it, like a wine?
I was also chagrined -- but again maybe not surprised -- to learn how many oils are adulterated (and not just olive oil). "" Some producers …. mix the olive oil with other, cheaper oils; ... use fermented olives that would never sell to make an substandard olive oil and still call it “extra-virgin” [or] add artificial flavors and scents…."
The author notes that infusing it with thyme is a way producers mask substandard oil.
Do you have a consistently fresh olive oil that you love?
Do you find higher price usually is associated with higher quality? Have you found any relatively inexpensive oil that "tastes above its pay grade"?