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Oil

As with wine, in the world of olive oil tasting there is a specific vocabulary used to describe both positive and negative attriburtes: Positive Bitter - in moderation, biting flavor akin to black tea, dark chocolate. Typical of unripe olives and certain varieties. Pungent - or piquancy. A tingling or peppers sensation in the back of the throat. A quality especially appreciated by fans of Tuscan oils. Fruity - flavor and aroma of olives. Ripe olives tend towards nutty, buttery or floral: green olives evoke grassiness, green banana and artichoke. Negative Fusty - Characteristic flavor of oil caused by anaerobic fermenting a result of olives left stored in piles for too long. Musty - Moldy flavor. Result of olives stored in humid conditions before milling or pressing. Rancid - Off-fllavor. Indicates product on shelf too long or improperly stored.

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