Frequently asked questions about extra virgin olive oil

Fusty in olive oil?

Is an organoleptic defect typical of an oil that has been extracted from olives that have been placed in storage for a certain period of time (usually while waiting to...

Fusty in olive oil?

Is an organoleptic defect typical of an oil that has been extracted from olives that have been placed in storage for a certain period of time (usually while waiting to...

Astringency in olive oil?

This is a trigeminal sensation that some virgin olive oils normally present when they come from green olives that, on the mouth, generate a mixed sensation between dryness and bitterness.

Astringency in olive oil?

This is a trigeminal sensation that some virgin olive oils normally present when they come from green olives that, on the mouth, generate a mixed sensation between dryness and bitterness.

Wild and aromatic plant aromas in olive oil?

These are organoleptic descriptors of oils that reminds us when tasting of the wild plant world and aromatic species. The most common are: aromas of aromatic herbs, wild herbs, vanilla,...

Wild and aromatic plant aromas in olive oil?

These are organoleptic descriptors of oils that reminds us when tasting of the wild plant world and aromatic species. The most common are: aromas of aromatic herbs, wild herbs, vanilla,...

Cultivated vegetable aromas in olive oil?

These are organoleptic descriptors of the oils that remind us on a tasting of the cultivated vegetable world. The most common are: aromas of green tomato, artichoke, freshly cut grass,...

Cultivated vegetable aromas in olive oil?

These are organoleptic descriptors of the oils that remind us on a tasting of the cultivated vegetable world. The most common are: aromas of green tomato, artichoke, freshly cut grass,...

Harmony in olive oil?

Overall sensation with which and oil is described during its tasting when all its organoleptic characteristics in nose and mouth are balance. Metaphorically speaking, if each descriptor were a musical instrument,...

Harmony in olive oil?

Overall sensation with which and oil is described during its tasting when all its organoleptic characteristics in nose and mouth are balance. Metaphorically speaking, if each descriptor were a musical instrument,...

Bitter olive oil?

Bitter is a basic characteristic flavour of oil obtained from green or veraison olives, perceived by the caliciform papillae that form the lingual V.

Bitter olive oil?

Bitter is a basic characteristic flavour of oil obtained from green or veraison olives, perceived by the caliciform papillae that form the lingual V.