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I'd like to improve my knowledge of olive oil (and olives), by just seeing if I can tell the difference between common brands like California Olive Ranch, Partanna, Lucini, Colavita, etc. I can taste them and come up with my own descriptors. But, how do I see if my descriptors match those of the sommeliers?

Basically, I'm looking for a low-budget way to educate myself and my palate to detect nuances in olive oil.

Are there some resources out there that will tell me if I'm right or wrong?

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    What are you trying to achieve by learning this? Just personally enjoy olives or olive oil? Teach others?
    – quarague
    Commented Jun 17 at 8:30
  • I want to become a sommelier Commented Jun 20 at 3:33

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For your purposes an Aroma Wheel could work. There you are guided through the taste and get an idea on what you could try to taste.

I found experimenting with aroma wheels for wine very helpful.

A quick googling showed that there are aroma wheels for olive oil, too.

They are of course not answering the question what others tasted but I find this less of an issue as perception of taste is highly personal.

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  • Perhaps, but then there is a certification to become a sommelier. So, a certain part of it is objective. Commented Jun 20 at 3:34
  • @underdog987 Of course there is in a professional context. The problem I see here is to get hold on such a description. Also to my understanding these tastings are done in very controlled environments that you can‘t replicate at home easily. Best option would of course be to attend to a workshop with an experienced taster but that would not qualify for inexpensive and easily at home
    – jmk
    Commented Jun 20 at 5:51

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