Describes the sensations transmitted by Extra Virgin Olive Oil
Describes the sensations transmitted by Extra Virgin Olive Oil (EVOO).
Visual Sensations: Color
In spite of its attractive colour, the colour of the oil is not taken into consideration by professional tasters because it should not influence the olfactory and taste perceptions of the taster.
In this case appearance, tonality and greasiness are observed.
To appreciate the aromas we must warm the glass and identify: Fruity Green or Mature, Herb, Apple, Almond, Tomato, Banana, Fig, Hay……
We must introduce in our mouth a little oil and perceive the: Bitter, Spicy, Texture, Flavor and Aftertaste.