Olfactory Analysis

 

It is one of the fundamental steps – together with the taste analysis – to recognize if the oil
is bad or if it has some positive peculiarities.

Take the container, heat it with the palm of one hand and cover it with a paper towel or cloth.

This is to avoid the hand contact which could otherwise divert the taste because of perfumes and scents.

The most important features for a high quality extra virgin oil is freshness, bitterness and spiciness that, from the first olfactory impact, are immediately recognized.


 

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