About the product : Fruity
It concerns the whole of the olfactory senses.
It comes from healthy, fresh olives and is the first thing we can perceive directly from the nose.
It is the most important property in the evaluation process, because if it is not detected, an olive oil cannot be classified as extra virgin or virgin.

Bitter
A characteristic taste that refers to olive oils that have come from green fruit or fruit that has begun to change colour.
It results from the action of phenolic substances (mainly oleuropein) and can be perceived, depending on its intensity, through the entrapped taste buds that form the tongue's taste buds. It disappears gradually after tasting and can in no way be considered a defect.

Spicy
A characteristic burning sensation characteristic of early harvested olive oils from unripe fruit.
It results from the action of certain phenolic substances (mainly oleocanthal) and can be felt in the entire oral cavity, starting in the pharynx, which gradually disappears after tasting.

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