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Tasting the umbrian Olive Oil / Assaggiando l'Olio d'Oliva umbro

Federica and Gabriele,
writers of the Umbria Lovers Blog
Umbria Lovers Blog

At the Ronci Olive mill of Bevagna, we discovered that the world of oil is fascinating and varied, and that it can be discovered through the so-called sensory analysis.

This analysis allows us to understand the characteristics of an oil and, possibly, helps to discover the defects. As for the wine, also for the oil exist terms that denote good and bad characteristics that help describe the quality. Among the major values of an oil, the principal, is the fruity aroma: pleasant flavor that remind the smell and taste of the healthy, fresh and well-riped fruit, which is specific to the extra virgin olive oils.

When we tast the oil we can feel other sensations that have, for oil tasters, a specific terminology and these are the main terms:

Bitter: characteristic of oil obtained from green olives

Green Leaf: noticeable when a small amount of fresh olive leaves is added to the olives

Artichoke: a very fresh and refined aroma, reminiscent of the flavor of the soft, raw artichoke

Almond: pleasant aftertaste reminiscent of the fresh almonds

Apple: flavor reminiscent of the fresh scent of apples

Spicy: a sharp sensation, felt during aftertaste especially in fruity-herbal oils

Round: very nice flavor, not too aromatic, which remains constant during the tasting

It's worth noting that we cannot find all these characteristics in a single oil. Each Cultivar (variety of olives in the Italian regions) has different characteristics that gives different sensations, more or less identifiable, to the oil.

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March 2, 2010Live your dream: Own your own vineyard or olive grove

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