For something we use every day, olive oil is remarkably misunderstood. Should you cook with it? Is greener better? Does cloudy mean artisanal? And what about that peppery cough? After 30+ years in Tuscany and training as an olive oil taster, I've heard them all. For the final chapter of our olive oil series—at least for now!—let's bust 10 of the biggest olive oil myths.

Why do Tuscan olive oils taste so different? Much like wine, it starts with the varieties. Frantoio brings elegance, Moraiolo intensity, Leccino softness and Pendolino a helping hand with pollination. Add blending and harvest timing, and the possibilities multiply. Once you discover that olives have personalities of their own, you'll never think of olive oil as simply "olive oil" again.

Professional olive oil tasting isn't about looking—it's about smelling. Why do experts use blue glasses? Why do they warm the oil before tasting? And why is slurping actually encouraged? Discover how professional tasters evaluate extra virgin olive oil, learn to recognise aromas like tomato leaf and freshly cut grass, and start tasting olive oil the way the experts do.