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Sabor genuino

Explosión de aromas verdes

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.

Valoración organoléptica

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:

Aceite de Oliva Virgen Extra
·Palacio de Los Olivos ·
Aceite de Oliva Virgen
Lampante Aceite de Oliva
Calidad Máxima Media No apto para el consumo.
Se debe enviar a REFINAR
Baja
Extracción directa del aceite de las aceitunas, mediante procedimientos mecánicos Mezcla de aceites de oliva refinados y aceites de oliva vírgenes
Características sensoriales Muy agradables: Aromas y sabores con notas de hierbas, frutas y flores, verdes o maduras. Defectuosas: Aromas y sabores con notas de defecto (existen varios tipos y niveles identificables en nariz y boca) Muy defectuosas: Aromas y sabores muy desagradables. Apenas presenta características sensoriales, y, si lo hiciera, serían del tipo del aceite de oliva virgen.
Nutrientes y propiedades beneficiosas para la salud Todas Apenas algunas Ninguna Casi ninguna
Acidez ≤0,8% ≤2% ≥2% ≤1%

Dentro de los aceites catalogados como de oliva virgen extra, existen diferentes calidades, siendo mejor la que tenga un grado de acidez más cerca de cero.
Nuestro AOVE es de acidez 0,1% = ACEITE DE OLIVA VIRGEN EXTRA DE CALIDAD PREMIUM

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