2014Olicatessen taste

This harvest, Olicatessen oilve oil is a coupage of arbequina, arbreblanc and verdal. At its taste the subtle word sounds for its elegance and balance both in mouth and in nose. A sincere oil. In mouth it is harmonic, complex with sensations of banana, dried fruits, almond and anise. Silky texture with delicate and discreet […]

Olicatessen at Pyrénés

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This comming weekend, from the 6th to the 8th of Desember 2013, we will be at Pyrénées introducing our olive oil from this harvest. We will let taste the tapenade (olive paté), the olives, the olive oil gelé and the aromatic olive oils…. Adress: Pyrénés Avinguda Meritxell, 11 AD500 Andorra la Vella “a on-stop-shop for […]

2012-2013 Olicatessen taste notes

Olicatessen olive oil is a coupage of Arbequina olive oil as base and local varietals of early harvesting. The tasting becomes a full of nuances gesture and sensory surprises. It is a very complex harmonic fruity olive oil. The intense fruity aromas of green olive with traces of tomato, fennel, artichok, nuts and almond. The […]

Let’ taste EVOO

In a tasting of extra virgin olive oil, are valued organoleptic characteristics, here are some definitions that can help you. They are made in a glass blue because the color can confuse and influence the taster. The color adds no flavor or fragrance value, which is called organoleptic characteristics. Organoleptic characteristics are called so, to […]

EVOO tasting courses

The tasting courses for this coming October, for experts and for those who want to begin to learn. Sensory Analysis Course and Advanced Sommelier Extra Virgin Olive Oil Days: 4,5 and 6 October A Course divided into three modules over three days (morning and evening, 18 hours, 4, 5 and 6 October) for training and […]

The acidity of the oil

Whenever we do a tasting, ALWAYS comes up a question. What about acidity? Today, I found the magazine AOVES by Mercacei a simple and understandable description. Acidity: laboratory parameter which measures the percentage of free fatty acids containing a sample of olive oil determined. This parameter is measured by degrees, one percent is a degree […]