Stories to tell, guidance and advice: all you need to know about olive oil. Learn more. Identification and tasting.
A trip to the Mediterranean basin for people keen to learn more about prime quality food products, plus tips for consumers!
Wellbeing, trends, events − tastes that enhance our lives. In all senses of the word!
Slightly bitter on the nose, with a pungent odor, confirmed on the palate.
The advanced degree of fermentation produces a variety of compounds, such as octane, ethyl butanoate, butanoic acid, propanoic acid, 3-methyl-1-butanol and other, from which the unpleasant flavor derives.
Fustiness is one of the most common defects in oils, but it is not so simple to identify, because we are unaccustomed to recognizing it.