The art
A great olive oil does more than accompany a dish. It possesses an identity, a texture and a singular way of lingering in the memory.
01
Prepare the moment
Choose a quiet place, free from aromas that may alter your perception. For the thirty minutes beforehand, avoid coffee, tobacco, perfume and strongly flavoured foods. Prepare a small glass and a sheet of paper on which to record your impressions. Pour approximately one tablespoon of Olivenza (around 15 ml).
02
The Olivenza ritual
Pause. Breathe. Feel.
Warm
Cover the glass with one hand and hold it with the other. Turn it slowly between your palms for one or two minutes. The gentle warmth of your hands will allow the aromas to unfold gradually.
Breathe
Keeping the glass covered, tilt it gently so that Olivenza coats the sides. Remove your hand, bring the glass to your nose and breathe in slowly. Pause, then smell again.
Taste
Take a small sip and allow it to travel slowly throughout the mouth. Let it pass over the tongue, the palate and, finally, the throat. Draw in a little air through your lips to reveal the most delicate aromas.
It is not about finding the right answer. Tasting is, above all, about paying attention.
03
Three sensations.
A voice of its own.
Observe how each nuance appears, evolves and naturally finds its place.
Aroma
Fruitiness
It evokes fresh olives, plants and vegetables. In Olivenza, notes of freshly cut grass, tomato leaf, green pepper and aromatic herbs emerge.
Character
Bitterness
Perceived mainly at the back of the tongue. Delicate and balanced, it brings depth, structure and character.
Persistence
Pungency
It appears a few seconds later, in the mouth or throat. In Olivenza, it develops gradually and elegantly extends its presence.
04
Preserve the impression
Before tasting again, choose three words. As you repeat the ritual, pay attention to what stays with you. Use your pen and paper to capture it.
An aroma
A sensation
A memory
Technical vocabulary is not necessary. The simplest words are often the most sincere.
