Category Archives: KNOWING & APPRECIATING

Short dictionary of terms most frequently used Fatty acids – Molecules present in fats which, depending on the bonding of their atoms, are defined: saturated, in fats of animal origin (butter, lard) and solid when cold; unsaturated, liquid fats and those of vegetable origin, can be either polyunsaturated (seed oils) or monounsaturated (olive oil). Free […]

Short dictionary of terms most frequently used Bitter – Flavor typical of certain varieties (Moraiolo, Tortiglione) and of oils made from olives that are still green. The degree of intensity may vary, affecting the agreeability of the taste, but it remains a quality factor because it attests to the polyphenolic richness of the product. Artichoke […]

Short dictionary of terms most frequently used Vegetable water – Smell of oil that has remained in contact with its vegetable water for too long. Winey / Vinegary – Defect deriving from bad storage of the olives, which can trigger the fermentation of sugars and hence the presence of acetic acid and other derivatives. To […]