Discover the Art of Olive Oil Tasting: A Sommelier’s Guide to Mediterranean Liquid Gold
Hello, I’m Mazen Assaf—certified olive oil sommelier, founder of The Olive Oil Guy, judge at the International Olive Oil Competition, and lecturer at Le Cordon Bleu. After years of tasting and evaluating some of the world’s finest extra virgin olive oils across the Mediterranean, I created this guide to help you truly understand what makes olive oil extraordinary—from how to taste it, to pairing it with food, and appreciating its cultural roots.
This guide takes you deep into the world of premium Mediterranean olive oils—their origins, flavor profiles, and the sensory techniques you can use to taste like a pro. Whether you’re a passionate home cook, chef, or just olive oil curious, this is your ultimate roadmap to navigating the olive oil aisle with confidence.
Why Olive Oil Matters
Olive oil has been a cornerstone of culinary traditions for thousands of years. As one of the oldest cultivated crops in human history, the olive tree holds a special place in Mediterranean culture—and the oil it produces is nothing short of sacred.
From its proven health benefits to its incredible depth of flavor, olive oil can transform even the simplest dish. Think of the peppery finish in a drizzle of Koroneiki EVOO or the subtle almond notes of a good Frantoio. Whether you’re finishing a salad, enhancing hummus, or cooking pasta, a high-quality extra virgin olive oil can elevate your food to new levels.
A Brief History of Olive Oil's Cultural Impact
In ancient Greece, olive oil wasn’t just food—it was used in bathing, skincare, even as currency. Its uses spanned medicine, rituals, and trade. This long-standing cultural respect for olive oil is why tasting it today still feels like participating in a living tradition.
For me, this deep history combined with its sensory beauty is what turned my passion into a profession. Becoming an olive oil sommelier means more than just tasting oils—it's about storytelling, terroir, and preserving excellence.
What Is the “Sommelier Selection”?
To celebrate this world of flavor, I curated the Sommelier Selection—a collection of six handpicked, small-batch extra virgin olive oils from farms across the Mediterranean. Each bottle is carefully sourced and selected for its unique expression of variety, place, and purity.
Explore the Flavors of the Mediterranean
🇬🇷 Greece: Koroneiki and Manaki
Koroneiki is bright, fruity, and full of life. Its bold character and green olive aroma bring out the best in roasted vegetables, grilled seafood, or just a fresh slice of bread. Every time I taste it, I’m instantly reminded of the sun-drenched groves of southern Greece.
Manaki is softer—delicate and floral with a lingering finish. It’s a wonderful choice for yogurt-based dishes, citrus salads, or even a drizzle over fruit. If you’ve never tried olive oil on fruit salad, this one might convert you.
🇱🇧 Lebanon: Souriani
This one is close to my heart. Souriani is native to my home country of Lebanon. It has a grounded, earthy feel, almost like walking through a grove after a hot summer rain. There’s a rosemary-like note in the background that pairs beautifully with traditional Lebanese dishes—especially hummus or tabbouleh.
🇮🇹 Italy: Coratina and Frantoio
Italy never misses when it comes to olive oil, and these two showcase why. Coratina is powerful—bitter, peppery, and incredibly full-bodied. I love using it with hearty dishes like beef stew or mushroom risotto, or even as a dip with warm, crusty bread.
Frantoio is more balanced, with notes of green almond and herbs. It’s versatile, ideal for pastas, green salads, and as a finish to cooked vegetables. Its smooth elegance makes it one of my most-used oils at home.
🇪🇸 Spain: Picual
Spain’s famous Picual is unmistakable. One whiff and you’re transported to a tomato field—seriously. It carries intense notes of fresh tomato leaf, herbs, and a signature punch. I always pair it with tomato-based dishes or anything rustic and bold. It’s an unforgettable sensory experience.
Why Tasting Olive Oil Matters
Much like wine, olive oil has terroir. Its taste reflects the soil, climate, and care of the grove. Tasting olive oil isn’t just about flavor—it's about texture, bitterness, pungency, and aroma. When done right, tasting reveals a story hidden in every drop.
As an olive oil sommelier, my job is to help you discover those stories. The “Sommelier Selection” was born from this idea—to bring together the most expressive oils from the Mediterranean and make them accessible to curious cooks, food lovers, and professionals alike.
Ready to Taste Like a Sommelier?
Whether you’re looking to upgrade your kitchen staples or dive deep into olive oil tasting, the “Sommelier Selection” is a journey through some of the most refined olive oils in the world. It’s now officially available on my website.
Each bottle is handpicked, tested, and packed with stories, sunshine, and flavor. Let your next meal be the start of a Mediterranean adventure—your taste buds will thank you.
Explore the full collection at The Olive Oil Guy and follow me on Instagram @theoliveoilguy for more tasting tips, pairings, and behind-the-scenes stories from the grove.
