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The aim of the study was to evaluate the sensory quality features of selected olive oils and rapeseed oils flavored with garlic. Examined oils derived from three manufacturers and two were prepared by own recipe. Analyzed were smell, taste, color and clarity. Additionally assigned the extra descriptors describing the palatability of the above mentioned products. Based on the survey it was found that the oils studied were characterized by a good but differentiated sensory quality.The highestintensity offlavor and smell, attractivefor olive oil fruitandalmondtaste/smell characterized sampleA3. The smellof grassunfavorablein sensory evaluation ofoliveoiloccurredin sample A3. Alltested sampleswere clearandthe colorwas typical ofusedraw material.


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