How to recognize a good italian olive olil

The extra virgin olive oil is the true protagonist of the "Mediterranean diet", so healthy, easy and full of natural flavors. Italian cooking enhances the characteristics of an oil of high quality. We advise you to taste extra virgin italian olive oil following our little advice.
Look at the bottle, transparent if possible, allowing you to admire the content.
Try to unscrew the cap and smell: ..... olives, olive harvest in the present in almost all regions of Italy and immediately pressed in mills.
Let go the extra virgin oil from the bottle little by little, to appreciate the right density and the color gold. E 'is the time of the meeting, the party, in which the flavors of the dishes are enriched. It 'the time of discovery of a natural taste, true, authentic, original ... a pleasant surprise to serve up something genuine. Pour slowly, for example, on toasted bread with tomato and oregano, or on a fresh salad, or rather on a simple slice of bread fresh from wood-burning oven. And so that they can appreciate the taste fruity, low acidity and a pleasant smell of fresh olives which characterize the true extra virgin oil. Cotto, then, will enhance legumes, vegetables, tomatoes, becoming the undisputed star of your kitchen. The genuineness, the lightness and fragrance make the extra virgin olive oil is essential in any type of diet and essential for the maintenance of a perfect fit.
Here are some rules that guide can help identify the many facets of a virgin olive oil.
1) Look carefully at the oil against the light, waving it in the bottle evaluating the fluidity;
2) Pour the oil into a glass, about a cucchiaio.Inutile too much that instead of improving the taste it gets worse;
3) Smell the champion trying to capture all the sensations pleasant or unpleasant;
4) warmed with the palm of your hand to release and enhance the volatile aromatic components, assuming the oil aspirated with a slow and gentle suction first, then more vigorously, in order to vaporize in the mouth, bringing it into direct contact with the taste buds;
5) Making rest a little mouth, slowly move your tongue against the palate;
6) Re-draw with the tongue against the palate and lips half open;
7) Repeat from step 4 several times, keep the oil in your mouth at least 20 seconds;
6) Eject the oil; Continuing to move the tongue against the palate, carefully consider the feelings back and scent. The recommendation can be made more alive than a novice taster is to have absolutely no hurry to expel the oil, but be calm and quiet, trying to save the greatest number of impressions. The first samples will be important to learn to become familiar with the vocabulary of the virtues and defects, which is practically the ABC sensory analyst is very useful to others attempting to describe their feelings, trying to focus on a common communication method .
Do not try to identify the oil tastes strange, no one will ever give a glass of oil, its only function is to be a valuable support to our foods.
The sampling techniques must be assessed by following some general rules of conduct:
• Do not smoke at least 30 minutes before the tasting
• Do not use any perfume, soap or cosmetics which could linger until the time of the test
• Not having eaten any food, at least one hour before the tasting
• Ensure that their physiological and psychological conditions are positive, such as not to compromise the analysis