How can an ordinary consumer evaluate the olive oil with quality, organoleptic criteria (fruity, bitter and spicy)?

The oil is normally tested in special blue short glass but if there is a lack of that, “We can put it in a spoon and let it slowly flood the mouth: don’t hurry to swallow. Let it descend. Open the mouth to get some air, in order to pull out its aromas”.
Alternatively take a white wine’s glass as its tulip shape is ideal. Put a small amount of oil, leave it a bit to warm up in our palm and immerse our nose in order to get all the flavors of olive oil.

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