The tasting
the sensory and organoleptic examination

Tasting is a fundamental step in demonstrating the organoleptic properties of the oil. The attentive consumer is able to recognize and distinguish the quality of an olive oil by its fragrance, color and characteristic flavors left upon the palate.

When it comes to describe its flavor, olive oil has its own personal vocabulary of terms, some of which are used to praise its qualities, such as bitter-fruity and spicy-fruity.

The tasting technique involves pouring a small amount of oil, with a temperature not exceeding 28°C, into a particularly fresh glass cup.

The following step is visual examination carried out by slightly moving the oil inside the glass and observing it against the light.

From a chromatic viewpoint, an excellent oil possesses a color ranging from bright green to straw yellow.

Once the right color has been established, the olfactory sensations are taken into account by bringing the glass close to the nose and taking short breaths.

A high quality oil will never be odorless. The aroma may vary from more to less intense.

Last step: the gustatory examination

Savor a small amount of oil directly from the glass by allowing it to drop directly onto the tongue. In this way the taste buds will have the necessary time to savor its properties. A single flavor, i.e. a bitter taste with spicy notes, will be clearly perceived. On the other hand, the degree of acidity is not perceptible to taste, but measurable only with a specific test.

Our olive oil list has the following characteristics: