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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.



For more publications UmbriaLover publications: read more …..

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PostedBlog
July 19, 2010Champagne Appellation - No Second Chance
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June 19, 2010Great ideas for Wine tourism in France and Italy this summer
June 14, 2010Great Cooking Courses In Italy - a selection
May 31, 2010Cool inkeepers cook - Umbria - Italy
May 26, 2010The Chablis wine region
May 25, 2010Château Palmer - Video
May 8, 2010A wonderful Spring day for a Gusto Wine Tour!
April 26, 2010PB Valley Winery - Thailand - World Wine Tour
April 21, 2010Interesting Food Projects
April 15, 2010Château Pierre Bise – Coteaux du Layon Les Rouannières vertical & latest releases
April 13, 2010Cuvée Champagne - Another Champagne Myth?
April 10, 2010Chateau des Brumes
April 6, 2010Vinitaly 2010: Interview with Vito Catania, owner of Azienda Gulfi, about the 4 Crus in Sicily
April 2, 2010Black truffle from Umbria, we ate it with tagliatelle
April 2, 2010One of our Wine Tours...... Umbria Gusto Winetours
April 2, 2010Recipes from Le Perchoir blog - Chicken Tagine
March 31, 2010Where to Eat in Champagne
March 30, 2010Kanonkop, A New Luxury Wine in South Africa
March 30, 2010Jeanjean and Laroche Wines: A successful Strategy is all about Momentum
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March 20, 2010Okanagan Villa – A Dream Realized - Wine Trails – Canada
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March 20, 2010First stop Krug - Jiles Halling - Champagne
March 20, 2010Robert Parker, Bordeaux Primeurs and the New Decade: To be Graceful or not to be
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March 15, 2010Bordeaux En Primeurs: Chateau Gruaud Larose holds a Clinic with Leading International Wine Experts
March 10, 2010Bue brasato al Barolo - Ox braised in Barolo wine
March 8, 2010Gusto's Umbrian Wine Adventures - Wine trails Umbria Italy
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February 26, 2010Recipes from Le Perchoir blog - Chicken Tagine
February 19, 2010San Francisco, Napa, and Sonoma: A First Visit
February 16, 2010Rosé Champagne - How to Find The One You Love, part 2
February 16, 2010Opening a Bottle of Champagne with Style - video
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February 16, 2010Rosé Champagne - How to Find the One You Love, part 1
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TOTAL:41