Cobalt blue olive oil tasting glass COI for panel test

The cobalt blue olive oil tasting glass complies with the official COI/T.20/Doc. n° 5 standards of the International Olive Oil Council (COI) and is the glass used in panel tests for the sensory analysis of olive oil.

Designed to ensure standardized tasting conditions, this professional tasting glass allows an accurate evaluation of the aromatic and organoleptic characteristics of olive oil. It is widely used by official tasting panels, olive mills, tasting schools and professional training courses for extra virgin olive oil.

Features of the COI olive oil tasting glass

• COI standard compliant. Manufactured according to COI/T.20/Doc. n° 5 regulations used in official panel tests for olive oil evaluation.
• Cobalt blue glass. The cobalt blue color prevents visual evaluation of the oil color, avoiding bias during tasting and ensuring an objective sensory analysis.
• Narrow rim to concentrate aromas. The shape of the glass is designed to retain and concentrate olive oil aromas, helping identify aromatic notes more easily.
• Heating-compatible base. The base is designed to work with heating units to bring the oil to the ideal tasting temperature, improving aroma expression.
• Durable high-quality glass. Made from sturdy glass to ensure long-term use during tastings, competitions and training courses.

Use of the olive oil tasting glass

The cobalt blue COI olive oil tasting glass is ideal for:

• official panel tests
• professional extra virgin olive oil tastings
• olive oil tasting courses
• olive oil competitions
• training for olive oil tasters and sommeliers

Available accessories

To complete the tasting set, the following accessories are available:

• Watch glass lid. Ideal for covering the tasting glass during panel tests and preserving aromas before tasting.
• Protective carrying case. Perfect for safely transporting glasses and lids during courses, events and tastings.

The cobalt blue COI olive oil tasting glass is an essential tool for anyone who wants to perform a professional and objective sensory evaluation of olive oil.