Create an Account

Genuine flavor

Burst of green aromas

Palacio de Los Olivos EVOO detaches a green intense fruitiness, positive attributes of balanced bitter and pungency, and a fresh aroma and flavor of herbs and green fruits, delightful, tasty and complex.

Once the oil is produced, we taste it as expert tasters who have the knowledge, training and experience necessary to evaluate it through the senses of smell and taste.

In addition, in order to corroborate the EVOO nuances and determine its intrinsic nutritional composition, we request an extensive chemical and sensory analysis to an external, official laboratory, which classifies it in its category and provides specific data on the levels of fruitiness, bitterness and pungency.

A single taster could be wrong in his opinions and, even if not, could offer a subjective judgment, so, we ask for this official sensory analysis because it´s carried out by 8 to 12 expert tasters, who form a Tasting Panel contributing objectivity to the total evaluation.

TASTING NOTES:

Picual: AROMATIC HERBS, TOMATO PLANT AND GREEN LEAF.

Arbequina: APPLE, BANANA AND GREEN HERB.

Organoleptic assessment

Luscious, tasty and balanced

On the nose, the two EVOO give off a high intensity of green fruitiness in which predominates the fresh herbaceous and fruity aromas characteristic of an oil extracted from healthy olives harvested at the optimum moment of ripeness: green (“Early Harvest”)

In the mouth, such green aromas are combined with fresh taste sensations with positive attributes of moderate and balanced bitterness and pungency, of pleasant intensity, and light astringent final notes, due to its high content of healthy natural antioxidant components (cellular regenerators and anti-inflammatory)

It is essential to know the nuances given off by the oil in order to use it in the right recipe and to get out the most of it and the other foods that make up each dish.

Year after year we apply the same EVOO production high standards and pay the same care and attention to our olive groves, in order to maintain the organoleptic profile homogeneous and the quality of the oil high.

Classification according to RCEE 2568/91 and modifications: Extra Virgin Olive Oil

Organoleptic Assessment:

  • Medium of fruitiness 7.0
  • Median of defect 0.0
  • Medium of bitterness and pungency: balanced

Physical-chemical and sensory analysis: Available on each complete batch produced.

  • GMO: Not from and does not contain genetically modified organisms (GMOs)
  • Allergens: Does not contain.
  • Residues and / or contaminants: Does not contain.
  • Additives and / or preservatives: Does not contain.

Intense green fruitiness

Clasificación

The following table shows the general classification of the olive oils, from the best to the worst, to better understand the high degree of quality of our oil:

Extra Virgin Olive Oil
·Palacio de Los Olivos ·
Virgin Olive Oil
Lampante Olive Oil
Quality Maximum Medium Not suitable for consumption. Must be sent to REFINING Low
Direct extraction of the oil from olives, by mechanical means Blend of refined olive oils and virgin olive oils
Sensory characteristics Very pleasant: Aromas and flavors with notes of herbs, fruits and flowers, green or ripe. Defective: Aromas and flavors with notes of defect (there are several types and levels of defect identifiable in nose and mouth) Very defective: very unpleasant aromas and flavors. It hardly presents sensory characteristics, and, if so, would be the type of the virgin olive oil.
Nutrients and beneficial properties for health All A few None Almost none
Acidity ≤0,8% ≤2% ≥2% ≤1%

Among the oils classified as extra virgin olive are different qualities, being considered the best those with an acidity degree closer to zero.

Our EVOO is 0.1% acidity = PREMIUM QUALITY OF EXTRA VIRGIN OLIVE OIL

Back to Top