{"id":19860,"date":"2026-10-14T10:01:34","date_gmt":"2026-10-14T08:01:34","guid":{"rendered":"https:\/\/staging.olioaroldo.com\/olive-oil-quiz\/"},"modified":"2026-10-14T10:01:34","modified_gmt":"2026-10-14T08:01:34","slug":"olive-oil-quiz","status":"publish","type":"page","link":"https:\/\/olioaroldo.com\/en\/olive-oil-quiz\/","title":{"rendered":"The olive oil quiz"},"content":{"rendered":"<div class=\"oaq\" data-variante=\"classico-en\"><script type=\"application\/json\" class=\"oaq-data\">{\"lingua\":\"en\",\"titolo\":\"Which oil do you need?\",\"kicker\":\"Extra virgin olive oil quiz\",\"intro\":\"Ten questions, three oil profiles. Find out how well you can match the right oil to the right dish.\",\"promptAbbinamento\":\"Which oil do you need?\",\"ui\":{\"inizia\":\"Start the quiz\",\"domandaDi\":\"Question {n} of {t}\",\"punti\":\"Points: {n}\",\"esatto\":\"Correct\",\"nonProprio\":\"Not quite\",\"nonProprioOlio\":\"Not quite: this one needs {label} oil\",\"prossima\":\"Next question\",\"vediRisultato\":\"See your result\",\"tuoRisultato\":\"Your result\",\"su\":\"out of {t}\",\"daRivedere\":\"To review\",\"giusto\":\"Right answer: {label}\",\"nessunErrore\":\"No mistakes. Well done.\",\"abbinamenti\":\"Pairings to remember\",\"rifai\":\"Take the quiz again\",\"statAlta\":\"You know more than {p}% of the people who took the quiz.\",\"statMedia\":\"You did better than {p}% of the people who took the quiz.\",\"statBassa\":\"With the tasting guide, you will do better next time.\"},\"profili\":[{\"id\":\"L\",\"nome\":\"Delicate\",\"nota\":\"sweet, almond, freshly cut grass\",\"livello\":1},{\"id\":\"M\",\"nome\":\"Medium\",\"nota\":\"balanced, artichoke, tomato\",\"livello\":2},{\"id\":\"I\",\"nome\":\"Intense\",\"nota\":\"bitter and pungent, grassy\",\"livello\":3}],\"domande\":[{\"piatto\":\"Fettunta\",\"descrizione\":\"Toasted Tuscan bread rubbed with garlic and dressed with oil.\",\"risposta\":\"I\",\"perche\":\"Toasted bread and garlic have character. The bitterness and pungency of an intense fruity oil stand up to them: it is the classic pairing for Tuscan new-harvest oil.\"},{\"piatto\":\"Sea bass carpaccio\",\"descrizione\":\"Thinly sliced raw sea bass, with salt and lemon.\",\"risposta\":\"L\",\"perche\":\"Raw fish is delicate. A light fruity oil goes with it without covering it, while an intense oil would overpower it.\"},{\"piatto\":\"Caprese\",\"descrizione\":\"Mozzarella and fresh tomato with basil.\",\"risposta\":\"M\",\"perche\":\"Sweet mozzarella and lively tomato call for a balanced oil, with notes of grass and tomato, that does not cover the flavour of the milk.\"},{\"piatto\":\"Pesto alla genovese\",\"descrizione\":\"Basil, pine nuts, Parmesan and garlic, pounded together.\",\"risposta\":\"L\",\"perche\":\"Pesto already has a lot of flavour. The Ligurian tradition uses a sweet, light oil that binds the ingredients without taking over.\"},{\"piatto\":\"Ribollita\",\"descrizione\":\"Tuscan soup of stale bread, black cabbage and beans.\",\"risposta\":\"I\",\"perche\":\"A rustic, full-flavoured dish, to which a thread of raw intense oil adds bitterness and pungency.\"},{\"piatto\":\"Spaghetti with tomato sauce\",\"descrizione\":\"Fresh tomato, basil, short cooking.\",\"risposta\":\"M\",\"perche\":\"Tomato is sweet and a little acidic: a medium fruity oil has the right roundness to bind the pasta without covering the sauce.\"},{\"piatto\":\"Baked sea bream\",\"descrizione\":\"Sea bream with potatoes, baked in the oven.\",\"risposta\":\"M\",\"perche\":\"Once cooked, it has a stronger taste than raw fish. A medium fruity oil goes with it without overpowering it.\"},{\"piatto\":\"Homemade mayonnaise\",\"descrizione\":\"Egg yolk and lemon whisked with oil poured in a thin stream.\",\"risposta\":\"L\",\"perche\":\"When oil is emulsified, its bitterness is amplified. With an intense oil, mayonnaise turns unpleasant: you need a delicate oil.\"},{\"piatto\":\"Florentine steak\",\"descrizione\":\"Grilled beef, dressed at the end of cooking.\",\"risposta\":\"I\",\"perche\":\"A red meat with a full flavour. An intense oil, poured raw after cooking, stands up to the strength of the grill.\"},{\"piatto\":\"The tickle in your throat\",\"descrizione\":\"You taste a new oil and it tickles your throat.\",\"prompt\":\"What does it mean?\",\"opzioni\":[{\"etichetta\":\"The oil is rancid\",\"sub\":\"A defect to discard\"},{\"etichetta\":\"It is rich in polyphenols\",\"sub\":\"A quality\"},{\"etichetta\":\"The acidity is too high\",\"sub\":\"A production mistake\"}],\"risposta\":1,\"perche\":\"Pungency and bitterness come from polyphenols, antioxidants found in fresh oils made from olives picked at the right moment. They are qualities. Rancid oil, instead, tastes old, like stale walnuts.\"}],\"fasce\":[{\"min\":0,\"titolo\":\"Start here\",\"testo\":\"Now you know the three profiles. The rest is tasting, one dish at a time.\"},{\"min\":4,\"titolo\":\"A growing palate\",\"testo\":\"You already have good instincts. With a few more tastings the pairings will come naturally.\"},{\"min\":7,\"titolo\":\"A good taster\",\"testo\":\"You know how to choose an oil for a dish. Just a few details away from being an expert.\"},{\"min\":9,\"titolo\":\"Head of the panel\",\"testo\":\"A mill-worthy palate. You could lead the next tasting.\"}],\"guida\":{\"kicker\":\"After the quiz\",\"titolo\":\"Now learn to taste it\",\"testo\":\"Smell, taste, wait: three gestures to recognise fruity, bitter and pungent.\",\"cta\":\"How to taste olive oil\",\"url\":\"\\\/en\\\/how-to-taste-olive-oil\\\/\"},\"gruppo\":\"classico\",\"abbinamenti\":{\"titolo\":\"And discover the pairings\",\"testo\":\"Delicate, medium or intense: the right profile for every dish, with recipes from Maremma.\",\"cta\":\"Pairings and recipes\",\"url\":\"\\\/en\\\/pairings-and-recipes\\\/\"},\"stats\":{\"url\":\"https:\\\/\\\/olioaroldo.com\\\/en\\\/wp-json\\\/olio-quiz\\\/v1\\\/risultato\"}}<\/script><noscript><p>Per fare il quiz serve JavaScript.<\/p><\/noscript><\/div>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-19860","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/olioaroldo.com\/en\/wp-json\/wp\/v2\/pages\/19860","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/olioaroldo.com\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/olioaroldo.com\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/olioaroldo.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/olioaroldo.com\/en\/wp-json\/wp\/v2\/comments?post=19860"}],"version-history":[{"count":0,"href":"https:\/\/olioaroldo.com\/en\/wp-json\/wp\/v2\/pages\/19860\/revisions"}],"wp:attachment":[{"href":"https:\/\/olioaroldo.com\/en\/wp-json\/wp\/v2\/media?parent=19860"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}