Open & taste
Virgeen
Open & taste Virgeen
Take off the cap protection and opening
1: Peel the gold string clockwise
2: Unscrew only the upper cap counterclockwise
3: Final result of cup open correctly
Get the oil out
1: Turn the bottle upside down
2: Shake the bottle until the oil comes out
Prepare the oil
1: Pour approximately 2 tablespoons of oil in a little glass or cup.
2: Warm the glass or cup with your hands for about 30 seconds. The optimal tasting temperature is 82°F.
Before tasting
- The senses are especially acute in the morning, so that’s a good time to start.
- The room should be odor free.
- The body, especially the hands, must be free of perfumes (hand creams, body spray, etc.).
- Similarly, the mouth must be free of foreign flavors, as from strong foods, gum, cigarettes etc.
Taste the oil
1: Smell the oil for about 30 seconds. Do this twice.
2: Get the Oil in Your Mouth — approximately 3 ml of the oil (about a tenth of an ounce) Distribute the oil side to side quickly, and more slowly front to back.
While doing this, short sharp breaths are taken with the mouth partly open, both to move the oil from front to back and to note any new aromas that occur from the back of the nose (the so-called retronasal aromas).
The nose is connected to the throat at the back of the mouth, and aromas perceived there can be different from the front of the nose.
Feel the sensation
Positive attributes
-
Fruity
It's a familiar smell that comes from fresh, unblemished, and healthy olives. It includes “green” notes such as grassy or leafy smells or “ripe fruit” aromas such as banana, peach, or pineapple. -
Bitterness
Bitter sensations are felt on the tongue, especially towards the back of the mouth. Antioxidant molecules responsible for many of the health benefits of olive oil are mostly bitter. -
Pungency
Pungency is a quality of evoo that causes a tactile burning. It will often cause a cough when it’s particularly pungent. Oleocanthal is the molecule responsible for this burning.
Close the cap correctly
When olive oil is exposed to oxygen, a chemical reaction known as oxidation starts. Oxidation can cause a reduction in the oil’s freshness, flavor and nutritional value.
Given that the cap follows the thread on the glass, the click should be seen as the starting point of the sealing, which is at its tightest just before a “click” sound.
Ensure Virgeen is stored and kept safe
By storing the olive oil container in a cool, dark place away from heat sources, you can slow down the oxidation process, preserve the flavor and aroma, maintain the healthy nutritional values.
Exposing Virgeen to heat sources can break down and alter the structure of antioxidants and polyphenols compounds that play a crucial role in protecting the body against oxidative stress and inflammation.
Olive oil molecules, exposed to air and heat sources, are supercharged in a form called “singlet oxygen”. The reaction and subsequent rearrangement makes the molecule several times more reactive and cause a number of undesirable changes such as degradation of flavor, aroma and nutritional values.
Original Italian
Taste & Aroma
Have a teaspoon every day, drizzle it on salad to get a natural boost, or dip your favorite bread in it for a genuine Mediterranean experience.
Original Italian Taste & Aroma
Have a teaspoon every day, drizzle it on salad to get a natural boost, or dip your favorite bread in it for a genuine Mediterranean experience.
