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Tasting guide

Method: The simplest way to understand an extra virgin olive oil is to buy a bottle - preferably suggested by a knowledgeable friend - to compare to the oil you usually use at home.

Aroma: Pour the equivalent of a dessert spoon of oil into two small glasses. Warm the contents of each glass by holding the glass between the palms of your hands, to free the volatile aromas so that your nose can identify them. Bring the oil as close as possible to your nose and inhale slowly and deeply two or three times in rapid succession. Memorise the sensations received and, id necessary, repeat after approximately one minute.

Flavour: Bring a glass of each oil to your mouth, swilling it round gently for a moment. Then, clench your teeth, move your tongue to touch the back of your upper teeth, and, with your lips half open, use your stomach muscles to inhale rapidly two or three times in quick succession. The air mixed with the oil will reach your tongue and palate. Memorise the flavours. If necessary repeat the tsting, but only after rinsing your mouth with plain water, bread or a piece of apple. The stronger the flavours, the longer you should wait before tasting again.

Requisites necessary: Do not smoke, do not eat sweets or candies or drink coffee before or during tasting. Avoid using perfume, deodorant and lipstick. Tasting Should be carried out approximately one hour after breakfast or in the afternoon after 5 pm. No more than 4 oils whould be tasted in one session, separated by rising the mouth with plain water, bread or apple.

Immagine Pregi

Fruitiness: the total of the natural aromas which remain stable for at least one year after pressing.
Light - with ripe olives
Medium - with half-ripened olives
Intense - with green olives

Bitter: a bitter taste at the back of the palate which can be found in an oil in the first months after pressing.

Spicy: a slight spicy flavour present in the first months after pressing. This sensation disappears after swallowing. Its presence denotes the certain integrity and health of the fruit.

Rancid: an unpleasant flavour of melon or rotten pumpkin caused by ageing of oil caused by exposure to light, heat or oxidisation.

Heated: typical taste of oil made from olives shich have been piled up and have reached an advanced stage of fermentation. It is not easy to identify this flavour; an oil with this defect can often also be wine-flavoured or mouldy.

Wine - Flavoured - Vinegary: typical taste of some oils reminiscent of wine or vinegar. This is a serious fault caused by the pressing of partially fermented olives, generally identified initially by the aroma.

Mould - Humidity: typical flavour of oils made from fruits carrying yeast or fungus after prolonged storage in damp locations. It is like entering a damp room which has been closed for a long time.

Cooked or Over-cooked: typical taste caused by the excessive and/or prolonged heating during production, especially during mixing, if carried out in inadequate condition.

Vegetative water: a typical flavour acquired by oil caused by incorrect decanting and prolonged contact with vegetative water.

Sediment: an unclear flavour caused by prolonged contact of the oil with the natural residue of the olives during extraction.

"Fiscolo": typical flavour of the oil from olives filtered through filters which are either polluted or carrying fermented residue.