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How do you taste oil? You do not need to be an expert to recognize whether an extra virgin olive oil is of good quality. By repeating the tasting a few times and applying the rules below, you will definitely be able to distinguish a poor oil from a quality one.

First of all, you need to have a small glass or even a plastic glass (professional tasters use a blue glass to make the color of the oil neutral and prevent it from affecting their judgment) and an apple, which will be used to cancel out the sensations between tastings. 

Can you recognize Italian Extra Virgin Olive Oil? Do you know the history of extra virgin olive oil? Discover the characteristics of extra virgin olive oil and its effects on our health.

Thanks to a modern system of continuous extraction by centrifugation without the addition of water, the precious organoleptic qualities of the oil and its sensory stability over time are preserved.

What are the characteristics, prices and storage of a good "novel" oil? When are olives harvested and when new oil is produced? How do you know if a "new" oil is good and what does the tingling you feel tasting it mean? If you ask yourself these and other questions about the new oil you should definitely read this article. 

Thanks to a modern system of continuous extraction by centrifugation without the addition of water, the precious organoleptic qualities of the oil and its sensory stability over time are preserved.

AWARDS AND RECOGNITIONS ALL OVER THE WORLD!

From Paris to Japan, passing through Milan and London, the oil of our "friends" producers have won medals and awards in every corner of the world, and we are happy to have contributed to their international successes!

Honored and happy to have been "protagonists" of a degree thesis in food science and technology at the faculty of Catania.

The idea is to propose a functional olive cream: that is, a food pâté from a by-product. Where is the novelty? Very simple: through the use of selected microbial starters, guided fermentations represent a green strategy for the enhancement of agri-food by-products able to replace conventional debitterment techniques. All this leads to an improvement in the nutritional, sensory and microbiological safety properties of the product