Frequently asked questions about extra virgin olive oil
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.
Meaning of two-phase oil mill waste (Alpeorujo)...
This is the main industrial by-product generated during olive oil extraction, containing the solid state and the olive oil vegetation water. Low-grade oil called olive pomace oil is extracted from...
Meaning of two-phase oil mill waste (Alpeorujo)...
This is the main industrial by-product generated during olive oil extraction, containing the solid state and the olive oil vegetation water. Low-grade oil called olive pomace oil is extracted from...