The Australian Olive Oil 20 Point Olive Oil Sensory Scoring System has been refined over several years of judging by Richard Gawel and feedback from various judging panels. Part of the assessment includes the oil’s freshness, aroma, and flavour complexity, balance, and aftertaste.

AROMA         (maximum 8 points)

Good fruit intensity             4 points

Complexity                           2 points

Absence of faults                 2 points

PALATE      (maximum of 12 points)

Good fruit intensity           4 points

Complexity (including bitterness and pungency)       3 points

Balance                               3 points

Absence of faults              2 points 

SCORE (maximum)        20 points