WE OFTEN THINK ABOUT OLIVE OIL AS AN ASEPTIC SEASONING THAT GOES WELL WITH ANY DISH
The reality, however, is quite different:
The higher category olive oil, just like a good wine, should be enjoined in company and combined with certain dishes.
THE TASTING OF THE OIL MAINLY OCCURS THROUGH 2 PHASES (VISUAL IMPRESSION IS IMPORTANT TOO):
OLFACTORY - GUSTATIVE - VISUAL
A LITTLE TRAVEL-GUIDE DISCOVERING THE TREASURES
HIDDEN IN A BOTTLE OF HIGH QUALITY EXTRA-VIRGIN OIL
OLFACTORY
It’s the first step to immerse yourself in the sensorial adventure of tasting.
Just pour a few ml of evo into a glass and let it heat by slowly twisting the container in the concave part of one hand, while covering with the other hand the opening of the glass in order to avoid dispersing the odorous particles during this operation.
As soon as the oil has absorbed a little of the body heat, you can discover the glass and, with long and deep breaths, let yourself be inebriated by the scent of the extra virgin oil.
The fruity, the fragrance, the vegetal, floral and spicy notes. All these in a few golden drops.
GUSTATORY
This is the real tasting stage. You start by taking a small sip of oil, then, in order to deposit very small particles of evo in the mouth in a uniform manner, it is nebulized thanks to “stripping”.
To get a proper stripping, the tongue is placed on the palate and, at the same time, air is drawn from the sides of the ajar mouth.
This procedure aims at amplifying the gustatory and retronasal sensations, verifying in the mouth the consistency with the sensations found at the nose level, perceiving the best all the aromatic range of the oil in addition to bitter and spicy.
You will be able to evaluate the pleasure in the mouth coming also from the fluidity, the cleanliness and the overall harmony.
VISUAL
Technically, it is the less relevant analysis since the color is not a qualitative indicator of the extra virgin oil.
But, without doubt, the right chromatic nuance gives a distinctive touch to your dishes.
It ranges from bottle green to straw yellow, passing through the amber and emerald.
Also clarity and fluidity are factors that may affect the perfect execution of a dish by making prefer, for example, a filtered oil to an unfiltered one.
EVERY DISH HAS ITS EXTRA-VIRGIN
ADD CHARACTER EVEN TO THE SIMPLEST PREPARATIONS
The Monovariatale PERANZANA is a medium fruity, refined, well-defined and persistent oil, suitable for delicate dishes: raw fish, salads and vegetables in pinzimonio, fresh or medium-aged cheeses, it gives freshness and Mediterranean tones.
The Monovariatale CORATINA, with a more enveloping and fragrant taste, is suitable for stronger taste dishes, as red meats, legume soups and grilled vegetables. For an explosion of flavor at the end of a meal, just add a few drops on the mousse of dark chocolate.
TASTING THE EVO CARRILLO
IS AN EXPERIENCE TO SHARE
A moment to share with family and friends, a unique experience that will accompany you in a sensory journey through the olive groves lashed by the wind, the scents of wild herbs and the chirping of cicadas in summer, the autumn rains and the apparent winter quiet of the fields that for years the Corleto Farm cultivates with passion and care.
