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.
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