- Gout: the bitterness, acidity and taste spicy tastes are very important when we choose the oil olive . It determines the intensity at the tasting.
- Aroma: all the flavors giving a certain smell in oil that we can feel when tasting. And
- The rancid (oxidation )
- The musty
- Chom (excessive fermentation of olives in piles)
- The lees (fermentation of pulp particles in unfiltered oils with or without sedimentation).
For more information go see Part 2: Part 3 vinegar and fixtures and use
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