The olive tree in culture
Olive cultivation and oil production have always been in the DNA of our country. Despite this, the concept of quality of this product until recently was not yet very clear and the organoleptic analysis aimed at describing the oil somehow went into the background.
Fortunately, in recent years, the concept has revolutionized and real experts in the matter have been born, the Sommeliers of Oil who have the responsibility to explain and promote the sensorial analysis of the various Olive Oils.
Sensory analysis is very important for evaluating the quality of Extra Virgin Olive Oil. It contributes to giving a complete judgment on the quality of an olive oil and represents an element of characterization and distinction between many products offered on the market.
We thank Gennaro Di Paolo for the organoleptic evaluation made of Aroldo Oil.
ORGANOLEPTIC SENSATIONS
Visual: Crystalline, dense, green with golden reflections.
Olfactory: Fairly intense, fine, vegetable, tomato, cut grass, almond, balsamic herbs.
Taste: Fairly intense, fairly structured, sage, tomato, balanced, fine, complex and ripe.
VERY GOOD OIL
Qualitatively the oil is medium fruity with hints of vegetables and balsamic, in the mouth there is a sensation of balsamic, a pleasant sensation of bitterness and then a discreet spiciness comes out.
Pairing
Legume soups
Pasta and chickpeas
Game
Baked fish
Bruschetta
Mixed salad