Tasting

Appreciate with your eyes. Capture the clarity, density and color of the oil. The main property to consider is purity: looking in backlight on a good oil, it must be free of suspensions and excessive deposits. The color of a good oil varies from intense green to golden, while a colorless oil (typical of refined oils) or with reddish-orange tones denotes poor processing or oxidative degradation. The density and the different shades of green or yellow are not quality detectors but typicality one: the place of origin and the type of olives give different fluidity and colors. The Organic extra virgin olive oil produced in Serrarossa has a medium fluidity, green color with golden reflections, sign of a fruit harvested at an initial stage of maturation, and an absolute clarity determined by the processes of natural filtration.

Perceiving with the nose. Get intoxicated by the typical scents of olive and the aroma of oil. By approaching the glass to the nose and smelling in a short and repeated way, you can catch the scent of the oil and its intensity. The intensity can be, in ascending order: elusive, subtle, pronounced, medium intensity, intense; the smell can be penetrating, delicate, fruity, fine, with slight defects or unpleasant. An aroma, perceptible with the nose but also by the taste, reminiscent of a healthy fruit, fresh, and harvested at the right time is defined as fruity, which is the hallmark of extra virgin olive oil, often accompanied by notes of green apple, fresh almond, green tomato or floral and herbaceous scents. The fruitiness is certainly synonymous of good quality of the oil, regardless of the intensity of the perfume. Instead, a rancid, mold, ore metallic smell denotes a poor oil, processed or stored in an inappropriate way. The organic extra virgin olive oil produced in Serrarossa offers an intense, pleasant scent and a set of balanced aromas.

Taste with your mouth.
Complete the tasting by evaluating the most important parameter: the flavor. Simply position a small amount of oil into your mouth, hold it for 10-15 seconds without ingesting it, letting it heat and spinning it on the tongue to encourage the evaporation of the volatile components. The sensations perceived vary from sweet, to bitter, to spicy, with different intensity: absent, light, medium, intense-dominant. The main feature of quality extra virgin olive oil is that you must perceive the taste of the fruit: no other flavor should cover or prevail over the olive. The taste of the oil is also strictly typical of the place and the type of cultivar used. Our oil has an initial sweet taste, with notes of bitter and spicy of medium-high intensity.