The secrets of extra virgin olive oil in four online meetings
The course is open to all lovers of good food, healthy food and Italian tradition includes
Four interactive lessons of history and extra virgin olive oil tasting held by the Master.
Sommelier Maurizio Saggion
Degusto kit with inside 4 of our Extra Virgin Olive Oils and a Tasting glass for olive oil
Four evaluation sheets
The link to review at home the live
Claterna –; extravirgin olive oil Monocultivar Ghiacciola 100 ml
Vargnano –extravirgin olive oil Monocultivar Nostrana 100 ml
Stiffonte –extravirgin olive oil Monocultivar Correggiolo 100 ml
Blend Blu –extravirgin olive oil Blend Blu
One Tasting glass for olive oil
This olive oil is produced using a single olive variety grown in Emilia Romagna, Ghiacciola, harvested in early October. Its bouquet has vegetal and tomato leaf notes. On the palate it denotes a complexity that ranges from aromatic herbs to fresh almonds; on opening it is sweet, followed by a decisive spiciness.
Nostrana olives are used to make this single-cultivar oil. The olives are harvested early in October. Bright light green in colour, it has elegant aromatic notes of fresh-cut grass and artichoke, which continue on the palate with great persistence. It has a highly refined green olive spicy finish.
This oil is a monovarietal made only with Correggiolo olives, typical of Emilia Romagna area. The olives were harvested the last decade of October, when they were 50% of the veraison. This oil is characterized by a spicy and bitter taste of great intensity, followed by a medium fruity flavor with strong notes of cardoon and aromatic herbs.
This olive oil comes from the pressing of mainly Leccino, Frantoio and Pendolino cultivars, picked in early October. The colour is golden yellow with green reflections, the smell is aromatic with echoes of green olive and freshly cut grass. It gives the palate a sweet opening with a final spicy and bitter tone of medium strength.