A proper sensory analysis of olive oil requires a standard cup that has to match certain characteristics. The olive oil tasting glass standard, created by the International Olive Council in 1987, prescribes the specifications of the glass for use in the “organoleptic analysis of edible oils.”
Every detail is specified, from its dimensions to the material and design. It has to be made of dark glass so its contents are concealed. The oil's color is not a relevant criteria for evaluation.
It should be free from scratches or bubbles and the rim shall be even, smooth and flanged. The glass has to be annealed to withstand temperature changes, and its steady design prevents spilling.
The shape of the glass allows it to be perfectly cradled in one’s hand, while the narrow mouth guides the aromas and facilitates their identification.
Set of 6 tasting glasses with Olive Oil Times logo and watch glass lid, $99.