Questions about Extra Virgin Olive Oil, Olives & Olive Oil Chocolates
Fruity olive oil?
This is a set of olfactory sensations of the oil reminiscent of the fruit it comes from. It depends on te olive's variety, if the fruits are health...
Fragant olive oil?
This is a positive attribute of virgin olive oil that is detected with quite a lot of intensity in a juice that has been extracted from a healthy o...
Fluid olive oil?
This is the sensation that certain olive oils present when they are tasted in the mouth. It is characterized when it enters the mouth light and hap...
Veraison in olive oil?
This is a period of maturation of the olives during which they change from green to black color, passing through an array of different hues. It als...
Sweet olive oil?
This is a positive attribute of olive oil that expresses the sensation of fluidity that is perceived when tasting an oil during the tasting phase (...
Protected Designation of Origin in terms of olive oil?
This is an official recognition by the European Commission of the existence of groups of products originating in a particular place, whose characte...
What is a decanter in terms of olive oil?
A decanter is a horizontal centrifuge that is used in the oil mill to separate the olive paste in a three-phase system (solid, water and oil) or in...
Blended olive oil?
This is an art form used in the making of an extra virgin olive oil that has employed different olive varietals for its preparation, based on a ser...
What is a combine harvester in terms of olive ol?
This is a self-propelled machine that collects the olive from the olive grove in hedgerows or super-intensive plantation systems.
Complexity in olive oil?
This is a positive attribute of virgin olive oil that expresses the richness and variety of the organoleptic nuances of the olive juices extracted ...
Centrifugation in olive oil?
This is the part of the milling process of olives carried out in oil mills. This is done after malaxing the paste. During this process the olive pa...
Tasting in olive oil?
This is the process that consist in perceiving, analyzing and qualifying the organoleptic characteristics of a foodstuff.