Olive cultivation and oil production have always been in the DNA of our country. Despite this, the concept of quality of this product until recently was not yet very clear and the organoleptic analysis aimed at describing the oil somehow went into the background.
Fortunately, in recent years, the concept has revolutionized and real experts in the matter have been born, the Sommeliers of Oil who have the responsibility to explain and promote the sensorial analysis of the various Olive Oils.
Sensory analysis is very important for evaluating the quality of Extra Virgin Olive Oil. It contributes to giving a complete judgment on the quality of an olive oil and represents an element of characterization and distinction between many products offered on the market.