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Extra virgin olive oils Oli Coll de l’Alba tasting note

Sevillenca single
varietal oil

Extra virgin olive oil with a balanced and complex profile. With an intense green fruity aroma, freshly cut grass, with notes of artichoke, walnut, almond and cherry. It is sweet on the palate with a distinctly bitter and spicy accent and medium astringency.

Morruda single
varietal oil

Extra virgin olive oil with a harmonious profile full of secondary nuances. With an intense green fruity aroma, freshly cut grass, with notes of tomato plant, artichoke, green almond and almond. On the palate it is sweet with a distinctly bitter and spicy accent and medium astringency.

1. Sight

Do you know why the glasses we use in tastings are dark blue? The colour of the oil does not determine his flavour. Therefore, it is recommended to carry out the professional tasting in a dark-coloured glass colour so as not to be influenced by the tonality of the oil. However, in a tasting for entertainment purposes, we recommend you use transparent glasses so as to be able to see the different tonalities of the oils.

2. Smell

What aromas can you identify? The EVOO can offer a great variety of olfactory sensations in different phases. From aromas of apple, green leaf and nuts to vegetables such as tomato or artichoke. Will we try it?

We will firstly catch the lighter volatile aromas. To do so, at room temperature, we cover the glass and leave the oil to settle for a few seconds to concentrate the aromas. We then uncover it and bring the glass up to the nose. In the second phase, we again cover the glass and leave the oil to settle again while we warm it slightly using our hands. You will be surprised by how the aromas will have changed.

3. Flavour

How many flavours can you recognise? The taste is the stage where we distinguish the flavours of the extra virgin olive oil, where the sensations on the palate can be sweet, bitter … And in different intensities: light, medium or intense. In addition, we will notice a tactile sensation (light irritation) in the throat once the oil is consumed. This is known as piquant.

4. Finish

Did you know that the oil that sticks to the throat gives off new aromas? In this case, once the oil has been consumed, it warms up and the heaviest molecules continue to volatilise and give off new aromas.

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