I don't know about the places you live in, but here an olive oil tasting counter at the store is very common. They have 3-5 bottles opened and some good fresh-from-the-day-before white bread for dipping. The bread is important: if it's fresh from the day and not of the crusty kind (baguette style for example) the oil's taste will not be experienced at its fullest. And of course, no whole grain bread should be used: it gives the oil a bitter taste (they are best served with butter).
There is range of tastes, colours and textures in olive oil as great as that of green teas. Nutty, bitter, oily, spicy, light and almost flavourless, thick and sirupy, golden, greenish, golden green, greenish gold...
I bought an expensive brand as a present for my olive oil freak american sister-in-law:
"First cold pressing with Arabica coffee beans from Guatemala and Arbequina olives from Catalonia (*). Use suggestions: raw with tuna, salmon, sea food, avocado, salads, endive with nuts and for desserts in general. As topping on ice cream
. Made with extra virgin olive oil and extra virgin coffee oil".As you can see, the best oils are normally savoured raw. "First cold pressing extra virgin oil" will add nothing to your cooking, only to your grocery bill

(*)Not to be confused with Spain, oy!