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The olive oil is the true protagonist of the "Mediterranean cuisine" or rather of the "Mediterranean diet", so healthy, simple and full of flavors. Italian cooking enhances the characteristics of an oil of high quality.
We suggest, to taste extra virgin olive oil following our few recommendations.
Observe the bottle, transparent if possible, which allows you to see the content.
Open the bottle and feel the smell of olives harvested and pressed immediately.
Leave out the oil from the bottle little by little, just to appreciate the density and the color gold.
Versatel slowly, for example, on bruschetta with tomatoes and oregano, or a fresh salad, or better on a simple slice of fresh bread just out from the wood oven.
E 'so that they can appreciate the taste fruity, low acidity and a pleasant smell of fresh olives which characterize the real oil.
Cotto also enhance legumes, vegetables, tomato, becoming the undisputed protagonist of your kitchen.
The genuineness, the lightness and fragrance make extra virgin olive oil is essential in any type of diet and essential for maintaining a perfect shape.

Here are a few rules guide that can help to identify the many facets of a virgin olive oil.
1) Watch the oil carefully against light, shaking the bottle in evaluating the fluidity;
2) Pour the oil into a glass, about a cucchiaio.Inutile too much that instead of improving the taste it gets worse;
3) sniff the sample trying to capture all the sensations pleasant or unpleasant;
4) warm it with the palm of your hand to release and enhance the volatile aromatic components, assuming the oil suction aspiration with a delicate and slow first, then more vigorously, so as to vaporize in the mouth, bringing it into direct contact with the taste buds;
5) Make a little rest, the mouth, slowly moving your tongue against the palate;
6) Re-draw with the tongue against the palate and lips half open,
7) Repeat from step 4 several times, keep the oil in the mouth at least 20 seconds;
6) Eject the oil;
Continuing to move the tongue against the palate, a careful assessment of retro-olfactory sensations. The recommendation most alive you can do to a taster at the beginning is to have absolutely no hurry to expel the oil, but be calm and quiet, trying to save the greatest number of impressions.

technical tasting should be done by following some general rules of behavior:
a) Do not smoke at least 30 minutes before the tasting;
b) Do not use any perfume, cosmetic or soap whose scent persists at the time of trial;
c) Not having ingested any food, at least one hour before the tasting;
d) Ensure that their physiological and psychological consequences are positive, such as to the analysis.