Notes on olive oil & taste
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3 articles
Choosing between butter and extra virgin olive oil at the bread basket is a decision shaped by more than personal taste — it reflects different agricultural histories, fat compositions, and flavor philosophies. This guide maps the differences and matches each fat to the breads it suits best.
OLEA Editorial
Acidity and polyphenol numbers set the baseline, but the IOC's six-point sensory evaluation is where an EVOO's personality actually shows. This guide walks through every criterion—color, aroma, taste, pepperiness, balance, and finish—across ORO CELESTE's Ojiblanca, Sibarita, and Picual expressions.
OLEA Editorial
ORO CELESTE's Picual registers an acidity of 0.20% and polyphenols above 800 mg/kg — figures that push standard laboratory instruments to their measurement limits. This guide examines what those numbers mean and why this oil's peppery finish is in a category of its own.
OLEA Editorial