Description
In general, a balanced EVOO is considered best for making sauces, for use as a seasoning or in making lighter dishes. This is because its flavor is milder and delicate, not masking the potency of the other ingredients used in food preparation.
Organoleptic characteristics:
- The fruit is slightly ripe.
- Olives harvested between October 15 and the end of November at the latest.
- High polyphenol content (up to 480 ml per 20 g of product).
- Filtered to the maximum, leaving no unwanted residue (scum or gossypol).
What to expect from this category:
- Pure and light oil texture;
- Lively but stable flavor;
- Moderate spices;
- Slightly balanced bitterness;
- Ideal for raw use in salads, vinaigrettes, sauces, seafood and fish dishes.