Ok, let’s talk about what happens after the olive oil leaves your tongue.
That lingering taste? It’s called the finish, and in great EVOO, it tells a whole story.
What Is a “Finish” in Olive Oil?
Just like in wine or coffee, EVOO has a finish that sticks around on your palate.
A good one might taste:
- Green and nutty
- Spicy or peppery
- Herbaceous or even artichoke-like
A bad one? Flat, greasy, metallic—or just… gone.
A fast-disappearing taste often means refined or low-quality oil.
The Role of Polyphenols
Polyphenols give olive oil structure—and they’re responsible for both the bitterness and the lingering complexity.
That “echo” you taste 5, 10, even 30 seconds after a bite?
That’s polyphenolic persistence. And it usually means high quality.
How to Taste the Finish
Try this:
- Sip a teaspoon of EVOO (or dip a piece of plain bread).
- Breathe out through your nose after swallowing.
- Wait and observe the taste that lingers.
Does it evolve? That’s your finish.
Your Turn
Ever noticed your EVOO hanging around in a good way?
Let’s share some bottles with beautiful finishes
Luca
Tags:
real-evoo, olive-oil-tasting, evoo-finish, polyphenols, flavor-quality, tasting-notes, tasting-and-quality