LARIO’S OIL TASTING – 3A TUR 22/23

Today, food tasting is a widely demanded activity by tourists who choose gastronomic
experience, in particular that of olive oil which stands out for being a healthy food, especially
if it’s high quality.

Oils aren’t all similar and the tasting activity teaches you to know them better, for example
industrial oils lose some essential nutrient elements, while extra virgin oils are high quality
because they have nutritional value up to 20 times higher than other oils.
The taste sensation is evidenced thanks to taste buds that are concentrated on the side walls
present in the mouth.

It’s necessary to bring some drops of oil to your mouth, after warming up the cup with your
hands (optimal temperature 28°), you need to move the cup slightly, twirling it in your mouth
to bring in contact with taste buds.
You can perceive different flavours such as bitter, spicy or fruity and at the same time it’s
indicated to inhale several times to taste the post-nasal sensations.

PROPERTIES OF OLIVE OIL

Fats, in fact, constitute an essential part of the diet and are an important source of energy.
Olive oil’s monounsaturated fats enter in good fats through good cholesterol, instead
polyunsaturated fats also have qualities, but they attach both to good and bad cholesterol.
Olives are harvested when they’re changing their colour due to the best substances they
contain and become black when they start to lose them. Olive oil and extra virgin olive oil are
different, in fact extra virgin olive oil contains fat that are necessary for the diet.
Oil helps prevent cardiovascular diseases and has anti-inflammatory properties too.