During the tasting, participants have the opportunity to taste several types of extra virgin olive oil and wines, in order to identify their distinct characteristics. The sensory analysis includes aspects such as aroma, flavor, texture and even the intensity of the product.
For olive oils, participants can observe their color, from light green to golden, and can smell aromas that vary from fruity to herbal, spicy and bitter, depending on the variety of olive and the production process.
As for wines, the tasting can follow a process similar to that of conventional wine tastings, with an emphasis on fruity, herbaceous and earthy aromas, acidity, body and the balance between alcohol and tannins.
Google Maps
Waze
Plans
