Tasting evaluation is one of the parameters used in determining the quality of Extra Virgin Olive Oils.
It is perfomed by professionals that are indicated and selected by the International Olive Oil Council (I.O.O.C.) with the objective of establishing the quality of all the products that are present on the market.

Let's discover together with Zefferino Monini the right way to taste and judge Extra Virgin Olive Oil with the aid of the Sensorial Vocabulary and then......

TRY TO MEASURE YOUR ABILITY AS A TASTER !!!!!!!

1.  Pour the oil in a small glass and gently swirl in order to release all the various aromas 2.  inhale, first briefly, then deeply trying to capture all the different aromas ..
3.  now sip a small quantity of oil from the glass trying to keep it in the front of your mouth between your lower lip and your tightly shut teeth... 4.  now, inhale breathing first delicately then more vigorously, so as to vaporize the oil in the oral cavity where the taste buds are...
5.  then, while trying to identify and catalogue all the different aromas and flavors, exale from the nose so that the vaporized oil particles can reach the nasal membrane giving even more precise sensations... 6.  once we have collected sufficient information we can expel the oil!!!!
Monini North America, Inc. - 37 North Ave - Norwalk, CT 06851 - USA - Phone 1 (203) 750-0531 - Fax 1 (203)750-0661
 
     
 
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