In order to be appreciated and assessed overall, olive oil must be sipped alone and uncooked.
Combining it with bread is, on the other hand, the most natural and appetizing gastronomic combination.
The chemical analysis of the oil consider analytical parameters such as acidity, the ultraviolet spectrophotometric test and the number of peroxides.
The oils are also subjected to sensory or organoleptic analysis using the panel test method.
MAIN POSITIVE ATTRIBUTES OF THE EXTRA VIRGIN OLIVE OIL
MAIN NEGATIVE ATTRIBUTES OF THE OIL
The sensory analysis assesses the oil involving human senses, in this case they are used as measuring instruments. Although anyone can attempt the challenge of oil tasting and forming their own personal opinion, it is undisputed that important and reliable results can be obtained from recognized professional tasters as recorded in the National Register of Olive Oil Tasters, whose qualifications and judgments have been coded by the International Olive Council. Professional tasting entails an in-depth awareness of the senses, the procedures to be carried out and the conditions to be complied with, as well as a wealth of experience and the acquired ability needed to correctly and harmoniously be aware of sensations.
Olive oil tasting mainly involves the senses of smell, taste and sight.
Nose and olfactive analysis.
The oil must be poured into a glass and warmed slightly (about 20 ml/ one spoonful). One hand should cover the glass to prevent the volatile aromatic substances from being lost, while the other should hold the bottom of the glass, shaking it slightly so as to warm the oil by the heat from the hand (the ideal temperature is 28°C). Immediately afterwards the glass must be brought to the nose and the taster inhales, trying to take in all positive or negative aromatic sensations. If necessary this can be repeated several times.
Palate and taste analysis.
Take a mouthful of oil, without swallowing, first slowly and delicately sucking and then gradually becoming more vigorous. At the same time breathe in so that the oil is oxygenated and move it around the whole mouth cavity and taste buds. In thus doing, all the tactile (fluidity, consistency and smoothness) and taste (sweet, bitter, spicy and salty) sensations will be noticed. This is the most critical but also the most important phase during which the merits and defects in the oil become clear.
Sight and visual analysis.
This phase is noticeably less important than the other two as appearance is not necessarily an indication of quality; in fact, on the contrary, it can influence and distort assessment. And this is why colored (blue or brown) glasses are used, and the visual appearance of the oil is only revealed at the end. At this point the clarity, density and color of the oil are assessed.
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|A gorgeus residence surrounded by the green of the Sardinian country, close to the sea, for a relaxing holiday. And a restaurant/pizzeria to taste the typical dishes from Sardinia and tasty pizzas, all made with fresh ingredients.|
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|A COMPANY DEVOTED TO QUALITY|
|San Giuliano Extra Virgin Olive Oil inspired some of the most renowned Sardinian chefs to create a number of Mediterranean dishes. These recipes combine easy preparation and simple ingredients at sensible cost.|