Tasting an olive oil

The tasting technique varies from taster to taster; surely it could be helpful, in order to evaluate the various features of olive oil, to comply with few rules, as follows:

1. Carefully look at the oil against the light, shaking it inside the bottle, trying to assess its fluidity
2. Smell the sample and try to capture all favourable and unfavourable sensations
3. Taste a spoonful of oil directly from the sample. Tasting a larger quantity would impair correct assessment
4. Inhale air while sucking the oil, at first slowly and softly and then more vigorously as to vaporize the oil in the oral cavity and get it in direct contact with the taste buds
5. Let the mouth rest for a while, by slowly moving the tongue against the palate
6. Re-inhale keepint the tongue against the palate and lips hapf-open
7. Repeat from point 4 more times, keeping the oil in the mouth for at least 20 seconds
8. Spit the oil
9. By continuously moving the tongue against the palate, carefully assess the aftertaste