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Short guide on how to taste extra virgin olive oil

How to taste the extra virgin olive oil of Villa Campestri Olive Oil Resort

Like wine, extra virgin olive oil is also tasted and evaluated according to precise rules.
Discover in this brief guide how to taste the extra virgin olive oil!

How to combine olive oil with dishes

Olive oil is widely used in the Mediterranean diet.

However, extra virgin olive oil is not all the same, so it is important to know how to combine the right oil with each dish.

Here is a brief indication of possible combinations of dishes and olive oil:

  • Intense Fruity Oil: ideal for cereal soups, grilled red meats, aromatic raw vegetables and bruschetta.
  • Medium Fruity Oil: excellent with vegetable soups, sautéed fish, grilled fish, boiled chickpeas.
  • Light Fruity Oil: ideal with delicate dairy products, fresh salads and boiled or steamed fish.

How to taste extra virgin olive oil

Extra virgin olive oil is defined as the oil obtained from the first pressing of olives through mechanical processes, therefore without recourse to processes or chemical substances, in conditions that do not cause oil alterations.

Therefore the simple “olive pressing” is enough to transfer all the natural substances it contains to the extra virgin olive oil. It is no coincidence that he is called by many “elixirs of long life”. Extra virgin olive oil contains significant antioxidants such as vitamin E and polyphenols.

To taste the extra virgin olive oil there are precise rules for the organoleptic evaluation even if the actual tasting involves a professional, or almost, knowledge of the product.

 

Olfactory analysis

Heat the oil in the glass to release and enhance the volatile aromatic components.

The tasting temperature should be about 28 ° C, this allows to better capture the organoleptic differences since at lower temperatures there is a poor volatilization of the aromatic components, while at high temperatures the production of volatile substances takes place.

Bring the small glass to the nose and smell the oil in order to capture all the pleasurable sensations or not. Each oil is characterized by its own scents (intensity, fragrance, freshness, balance) and any defects.

 

Gustative analysis

Take a quantity of oil equal to one teaspoon in the oral cavity, without ingesting it.

Aspirate air, slowly and gently, then more vigorously so as to vaporize the oil in the oral cavity. In this way there is a first contact with the taste buds.

Rest your mouth by slowly moving your tongue against the palate.

Aspirate the air again by bringing the tongue against the palate and half-open lips. The purpose is to vaporize the oil by emulsifying it with saliva to bring it into direct contact with the lateral taste buds.

At the end, expel the oil without swallowing.

Assessments

Carefully evaluate the retro-olfactory sensations by continuing to move the tongue against the palate.

In Campestri, in the Mugello valley in Tuscany, our Resort is set up to offer guests a journey into the culture and the world of Olive Oil. From the passion for olive oil the first Olive Oil Resort in the world was born.

Book now an unforgettable stay in the rolling Tuscan hills and a sensory journey to discover how to taste the extra virgin olive oil!

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