Oil's Sommelier

Not everyone knows that in addition to the wine sommelier there's olive oil sommelier. Yes the organoleptic analysis is divided into three phases: visual, olfactory and gustatory. Through the visual inspection is possible to appreciate characters such as density, clarity and color. With the sniff test, demonstrate the intensity of the smells and the peculiarities related to single cultivar, with hints that can range from fruity to herbal to floral to spicy and complex. The Taste defines the intensity of flavor, structure, and additional awards. The final points-determinants of the combination are connected with the balance, the mouth and final state of evolution. The balance, as for wine, is given by the balance between the hard parts (determined among others by the pleasurable sensations of bitter and spicy) and soft, and it is very important to evaluate the possible presence of imbalances to note the hard or soft purpose of more accurate matching with food. The fruity oil, light, you can combine dishes simple, uncomplicated, like steamed fish, fried, garlic bread, soup of rice and pasta and beans, cooked vegetables. The oils most incisive, bitter, with awards of artichoke or walnut, are perfect for seasoning fish or grilled meats, fish soups, salads, vegetables. Spicy or bitter oils are suitable for preparing very tasty and rich in complexity, meat, tuna, pizza and focaccia.