Why blue glasses are used for tasting extra virgin olive oil
In professional tasting of extra virgin olive oil, visual appearance must not influence judgment. For this reason, tasters use the characteristic cobalt blue glass tumblers.
The blue color serves to hide the shade of the oil, which can vary from intense green to golden yellow without this necessarily being an indicator of quality. In this way, attention is focused exclusively on aromas, taste, and tactile sensations, the only truly determining elements in evaluating an oil.
The shape of the glass is also precisely designed: the rounded bottom allows the oil to be slightly warmed with the palm of the hand, promoting the release of aromas, while the narrower opening helps concentrate them toward the nose.
Two interesting facts about the blue glass
• It is regulated by an official standard
The blue glass used in tastings is standardized by the International Olive Council (IOC), which defines its color, dimensions, and shape to ensure uniformity in professional evaluations worldwide.
• The color of the oil does not indicate freshness or quality
A very green oil is not automatically better than a more golden one: the shade depends on the olive variety, degree of ripeness, and extraction method. The blue glass eliminates this visual bias, allowing for a more objective judgment.