One of the oils that I am pleased to have in my restaurant is Tamìa: good, balanced and of excellent quality.
Always, the business card of our restaurant is the careful choice of raw materials, preferring where possible those of the territory. For this reason at the Antico Arco we have chosen Tamìa organic oils, they come from our region, they are of the highest quality and enhance every dish of mine.
Expert advice
How to taste the oil
Sensory analysis
The sensory analysis and the relative official evaluation of an Extra Virgin Olive Oil is carried out by means of a “panel-test”, within which a commission of professional tasters proceeds to the tasting and expresses a judgement following the procedure established by the International Olive Oil Council (C.O.I.). Following some simple rules, anyone is able to recognize a quality extra virgin olive oil, here is how to proceed: Before starting, it is necessary to specify that the color is not decisive for the quality of an extra virgin olive oil. The coloring depends on the type of cultivar with which it was produced, the degree of ripeness of the olives and the processing system used and can take a gradation from deep green to yellow.
- Get yourself a glass and a green apple, which you will use to clean your mouth and cancel the sensations perceived after each taste.
- Pour a tablespoon of oil into the glass, cover it with one hand and heat it with the palm of the other by rubbing it for a few minutes, thus retaining the volatile aromatic components that are enhanced by the heat.
- Bring the glass closer to the nose and inhale slowly and deeply, repeat for several times letting time pass between one inhalation and another, you will identify the nuances of the aromas released by the oil.
- Take a small amount of oil without swallowing it and distribute it on the tongue and palate. Warm the oral cavity by simulating chewing, close your teeth and suck in air strongly and firmly with your lips ajar. Repeat the suction several times. This promotes the evaporation of the volatile components of the oil and the direct contact of the aromas with the taste buds. 5. Memorize the sensations and expel the oil.
Perceived sensations
From the sensations perceived during the tasting, you will be able to establish the most significant qualities and defects present in an extra virgin olive oil:
Aroma reminiscent of the scent and taste of a healthy fruit, fresh and picked at the right point of ripeness. The fruitiness can be delicate when it is very delicate, to intense when it is very pronounced. Only the best oils maintain this value even after several months.
The characteristic and pleasant bitterish-piccant aftertaste is an indication of the high content of polyphenols (antioxidants), a healthy quality of oil generally obtained from olives just invaded. With the passage of time, it tends to fade.
Delicate flavor, slightly aromatic, should not be understood as honey or sugar, but as the absence of bitter and spicy notes.
Unpleasant smell due to the bad preservation of the olives, stored in humid and poorly ventilated environments or in containers of considerable capacity or in bags, suffering from heating phenomena (lactic fermentation).
Disgusting sensation of the product in a state of degradation, due to the bad preservation of the oil, contact with air, exposure to light and heat, which accelerate oxidation. It is accentuated with aging.
Unpleasant odor that occurs in the oil stored in contact with the foundation (fragments of olives sedimented on the bottom of the containers). This defect is generated when the oil has not been well filtered or decanted.
Characteristic scent reminiscent of wine or vinegar, determined by the fermentation of the sugars present in the olive (not fresh) and in the vegetation water present in the oil (inadequate transformation process).
Characteristic scent reminiscent of wine or vinegar, determined by the fermentation of the sugars present in the olive (not fresh) and in the vegetation water present in the oil (inadequate transformation process).
