The organoleptic evaluation (ie. of flavour, aroma and appearance) allows the consumer to determine the degree of excellence of extra virgin olive oil through:

A visual test

Which allows you to assess the clarity and colour of the oil, due to the presence in the fruit of fat-soluble pigments such as chlorophyll, carotenes, carotenoids and xanthophylls.

An aroma test

Is another fundamental step allowing the evaluation of the oil’s aromatic notes, determined by volatile compounds reminiscent of the fresh fruit.

A flavour test

allows you to register the taste of the oil, attributable to the components present in the fruit that, as a result of processing, are broken down by chemical reaction between the water and the oil, in particular polyphenols and tocopherols.

Unlike other food products, in the organoleptic (or sensory) evaluation of extra virgin olive oil, there are two dominant senses: those of aroma and flavour, while the appearance is not considered so significant as the colour can also be influenced by external factors such as soil, climate, etc.

When you taste the oils you will discover the wide range of aromas and flavours that different varieties of olives are able to convey, such as:

– Fruity:
recalling the smell and flavour of healthy, fresh fruit. It may be more or less intense, fresh or more developed, depending on the degree of maturity of the olives when harvested

– Bitter:
experienced at the back of the tongue and may be more or less lingering;

– Spicy:
experienced in the throat with a tactile, tangy, sensation;

– Sweet:
the impact of this flavour is experienced as soon as you put the oil in your mouth, without the bold notes of bitterness or spice;

– Varietal hints:
of freshly cut grass, leaves, apple, almond, artichoke and tomato are further valuable characteristics arising from the variety and source of the olives.


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Frantoio Berti
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