Not all of the extra-virgin olive oils are equal. As with wine, so the aroma and flavor of an oil, are formed by the combination of a number of factors: the species of olive trees planted, soil type and the manner in which it was produced, up to the way the collection was made. For example, an extra-virgin oil made from green olives tend to have a more bitter taste, reminiscent of the grass or the artichoke, while that obtained from more mature olives has a more floral flavor.But exactly how do you taste olive oil? How our expert teach, Gemma Pasquali, to taste olive oil you use two main senses, smell and taste: the color of an oil it is not used to determine their quality, in fact often the tastings are done in blue glasses.
The procedure is simple: first you have to pour a small amount of oil in a glass ampoule which is then heated with hands. Inside the oil is gently swirl to release the scent, sniffing intently at this point; then you put few drops of oil in the mouth, divide it into two and put it aside of the mouth and “strip” inhaling air through your teeth, a technique that allows you to aerate the oil, and finally the oil is twirled in the mouth better to savor the aroma.
With these simple steps so you can test up at the bottom of the aroma of an oil, its strength and its characteristics, which differ from each other.
Want to try an high-end olive oil sensory experience or look for an inspirational travel idea? Try the special offer “Love and a drop of olive oil” or the sensory pathways organized at Villa Campestri Olive Oil Resort: you can taste different types of oil, by learning to recognize the properties and characteristics of each.
For more information please call us at 055 8490107 or write to firstname.lastname@example.org
Milk is a “complete food” loved by young and old. A precious white nectar that becomes even more beneficial for health if of high quality. If you too are a lover of this white drink, discover with us the famous Milk Way in Mugello!
Mugello is an area rich in numerous medieval villages of incredible charm. Come with us to discover San Piero a Sieve!
When autumn arrives, the forest changes color and nature creates spectacular landscapes in which it becomes magical to immerse yourself. It is the Foliage phenomenon that in Tuscany offers truly unique emotions. Experience the Foliage in Tuscany and discover autumn walking in the most beautiful woods.
Bread throughout Italy is a fundamental food, always present on the table at lunch and dinner. But each region has its own specialties, discover with us the characteristics of Tuscan bread and why it is without salt.
The potato tortello is a dish that is part of the Mugello culinary tradition. Originally born as a poor dish, today it is a real gastronomic specialty made in numerous variations by Tuscan chefs. Discover with us the characteristics of the potato tortello of Mugello!
The Villa Campestri Olive Oil Resort Blog opens a new space dedicated to the recipes of chef Roberto Zanieri. Every last Thursday of the month we will present one of his delicious recipes, easy to prepare and inspired by the good tradition of Tuscany. Today we begin with “Cabbage mini-pie with cream of beans”.
Mugello is a beautiful Tuscan land where Villa Campestri stands, a land rich in traditions, history and nature. We want to lead you to discover the most beautiful villages in this area to visit the churches and the parish churches that are absolutely not to be missed. Here’s what to see and what to do […]
Tripe and Lampredotto are two very special Italian culinary specialties as they come from bovine offal. Both are part of the Tuscan gastronomic tradition but Lampredotto, a true institution, is the master in Florence. Let’s see together what Tripe and Lampredotto are and what are the best recipes for cooking them.