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Smelling a glass of wine is a practice that requires a certain "education". To evaluate the aromas of a wine it is necessary to regain possession of our dormant olfactory abilities, hence, reactivate our sense of smell to discover a world that we know only in part. There are many things to look at when examining a wine's bouquet. To begin with, we must consider that each wine has its own unique characteristics linked to the grape of origin, the area of ​​cultivation, the method of vinification, the type of aging, evolution and more. It is essential that the aromas that comprise the bouquet are distinct and...

What are aroma wheels used for? Aroma wheels have been proliferating for years now. In the 1980s, Professor A.C. Noble from the University of California UC Davis created the first aroma wheel to describe the aromatic qualities of wine. Today there are several versions developed by sommeliers around the world and are used to describe the qualities of different types of food and drink: wine, olive oil, beer, coffee, chocolate, tea, etc..  What is the reason for this success and proliferation of the aroma wheel which is at times quite difficult to read, such as when printed on the page of a...

Extra Virgin Olive Oil is a product that never ceases to amaze both for its flavors and its health benefits. The health benefits of consuming it raw are numerous and already well-noted by many. For example: it combats damage due to free radicals which leads to premature cellular-ageing; it is considered "heart-friendly" if consumed within a balanced diet; it seems to help in the prevention of certain tumors; it is believed that a diet rich in EVOO can be associated with a lower instance of dementia and Alzheimer’s Disease (click here to learn more); it has anti-inflammatory properties.   What many people don't know is that EVOO...

We have often talked about the surprising organoleptic qualities and health benefits of a high quality Extra Virgin Olive Oil. However, many of us are conditioned by years of consuming mediocre quality oil and we struggle to distinguish a high quality product. This is why it is important to start food education, early, in elementary school! It all started in collaboration with some olive growing associations, when community projects related to olive growing, began to foresee the development of courses of first approach. The idea to educate the consumer about the true quality of EVOO was born. These would be courses that were not...

The tasting of an Extra Virgin Olive Oil is important not solely for personal satisfaction, but also for evaluating its quality. In fact, in addition to chemical analyses, Extra Virgin Olive Oil must pass the organoleptic evaluation of a panel of professionals who certify the absolute absence of olfactory and taste defects. The odors that constitute a defect for an olive oil are many (for example, mold, rancid, sludge, frozen olives, cucumber), and may be due to errors in the production process or storage of the oil. An oil that has defects is not only of a poorer quality, but also...