How to taste Rapeseed Oil


  • Small Tasting Glasses: A shot style glass works great
  • Room Temperature Rapeseed Oil: Rapeseed oil should be at room temperature for optimal tasting.
  • Water and Apple Slices: Use these to cleanse your palate between tastings.

Steps for Tasting

  • Pour: Pour a small amount of rapeseed oil (about a tablespoon) into the glass.
  • Warm: Hold the glass in one hand and cover it with the other to warm the oil slightly and trap the aromas. Gently swirl the oil for about a minute.
  • Smell: Uncover the glass and immediately inhale deeply. Take note of the aromas. High-quality cold pressed rapeseed oils may have nutty, grassy, or earthy scents.
  • Sip: Take a small sip of the rapeseed oil. Don’t swallow it immediately.
  • Slurp: Draw in air through your mouth to emulsify the oil. This helps to release more flavours and aromas. It might sound funny, but this is an important step!
  • Taste: Allow the oil to coat your mouth and tongue. Pay attention to the different flavour notes. See our Flavour profile chart as a guide
  • Finish: Swallow the oil and notice any sensations or flavours in your throat. Good rapeseed oil often has a smooth, slightly peppery finish.

Evaluating the Rapeseed Oil

  • Aroma: Note the intensity and complexity. Fresh rapeseed oil should have a pleasant aroma reminiscent of nuts, herbs, or vegetables.
  • Flavour: Look for a balance of nuttiness, earthiness, and smoothness. The oil should taste fresh and vibrant.
  • Texture: Observe the mouthfeel. Quality rapeseed oil should feel smooth and not greasy.
  • Aftertaste: Notice the aftertaste and the length of the flavours. Good cold pressed rapeseed oil leaves a pleasant, lasting impression.

NOTE: our Cotswold Gold oil will have slight flavour variations throughout the year. This is due to when the oil has been pressed at different times of the year and from the different fields we have harvested from. Similar to the terroir of wine. Terroir is a French term encompassing the unique environmental factors shaping a wine’s character. These factors include soil composition, climate, and microclimate. And the same applies to our rapeseed. The beauty of a true artisan product.

Top Tip: Cleansing your palate

Between tastings, cleanse your palate with a sip of water and a bite of a mild apple (like Granny Smith) to neutralise any lingering flavours.

Now time to cook!

Now you have tasted it, you can go ahead a cook with it. How about some Incredible Roast Potatoes


How to taste rapeseed oil is written by Ross Bearman – our in-house Great Taste Awards judge. Judging and tasting the world’s best oils since 2013