{"id":4829,"date":"2022-01-31T12:32:16","date_gmt":"2022-01-31T11:32:16","guid":{"rendered":"https:\/\/claudiovignoli.com\/?p=4829"},"modified":"2022-01-31T12:32:16","modified_gmt":"2022-01-31T11:32:16","slug":"degustare-lolio-evo-le-tecniche-di-base","status":"publish","type":"post","link":"https:\/\/claudiovignoli.com\/it\/degustare-lolio-evo-le-tecniche-di-base\/","title":{"rendered":"Degustare l\u2019olio evo: le tecniche di base"},"content":{"rendered":"[vc_row type=&#8221;full_width_background&#8221; full_screen_row_position=&#8221;middle&#8221; column_margin=&#8221;default&#8221; column_direction=&#8221;default&#8221; column_direction_tablet=&#8221;default&#8221; column_direction_phone=&#8221;default&#8221; scene_position=&#8221;center&#8221; text_color=&#8221;dark&#8221; text_align=&#8221;left&#8221; row_border_radius=&#8221;none&#8221; row_border_radius_applies=&#8221;bg&#8221; enable_gradient=&#8221;true&#8221; color_overlay=&#8221;#fffbed&#8221; color_overlay_2=&#8221;#ffffff&#8221; 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custom_height=&#8221;20&#8243;][vc_column_text]<em>Estratto da &#8220;La Gazzetta del Gusto&#8221; 9 Novembre 2021<\/em><\/p>\n<p>Sapete riconoscere le note aromatiche tipiche dell\u2019olio extravergine di oliva?\u00a0<strong>Piccante<\/strong>,\u00a0<strong>amaro<\/strong>,\u00a0<strong>fruttato<\/strong>\u00a0sono i tre sapori essenziali che lo contraddistinguono. Tuttavia non sempre siamo in grado di intercettarli correttamente e comprenderli. Prova ne sia che in una recente rilevazione di UNAPROL \u00e8 emerso che\u00a0<strong>il 50% degli italiani non \u00e8 ancora in grado di riconoscere un olio di qualit\u00e0<\/strong>, pur essendo tra i principali consumatori di questo prodotto a livello mondiale.[\/vc_column_text][\/vc_column_inner][vc_column_inner column_padding=&#8221;no-extra-padding&#8221; column_padding_tablet=&#8221;inherit&#8221; column_padding_phone=&#8221;inherit&#8221; column_padding_position=&#8221;all&#8221; column_element_spacing=&#8221;default&#8221; background_color_opacity=&#8221;1&#8243; background_hover_color_opacity=&#8221;1&#8243; column_shadow=&#8221;none&#8221; column_border_radius=&#8221;none&#8221; column_link_target=&#8221;_self&#8221; gradient_direction=&#8221;left_to_right&#8221; overlay_strength=&#8221;0.3&#8243; width=&#8221;1\/6&#8243; tablet_width_inherit=&#8221;default&#8221; bg_image_animation=&#8221;none&#8221; border_type=&#8221;simple&#8221; column_border_width=&#8221;none&#8221; column_border_style=&#8221;solid&#8221;][\/vc_column_inner][\/vc_row_inner][vc_row_inner column_margin=&#8221;default&#8221; 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column_link_target=&#8221;_self&#8221; gradient_direction=&#8221;left_to_right&#8221; overlay_strength=&#8221;0.3&#8243; width=&#8221;1\/6&#8243; tablet_width_inherit=&#8221;default&#8221; bg_image_animation=&#8221;none&#8221; border_type=&#8221;simple&#8221; column_border_width=&#8221;none&#8221; column_border_style=&#8221;solid&#8221;][\/vc_column_inner][vc_column_inner column_padding=&#8221;no-extra-padding&#8221; column_padding_tablet=&#8221;inherit&#8221; column_padding_phone=&#8221;inherit&#8221; column_padding_position=&#8221;all&#8221; column_element_spacing=&#8221;default&#8221; background_color_opacity=&#8221;1&#8243; background_hover_color_opacity=&#8221;1&#8243; column_shadow=&#8221;none&#8221; column_border_radius=&#8221;none&#8221; column_link_target=&#8221;_self&#8221; gradient_direction=&#8221;left_to_right&#8221; overlay_strength=&#8221;0.3&#8243; width=&#8221;2\/3&#8243; tablet_width_inherit=&#8221;default&#8221; bg_image_animation=&#8221;none&#8221; border_type=&#8221;simple&#8221; column_border_width=&#8221;none&#8221; column_border_style=&#8221;solid&#8221;][vc_column_text]\n<h3>Tecniche di degustazione di base dell\u2019olio evo<\/h3>\n<p>Il primo consiglio per scegliere un olio evo di qualit\u00e0 \u00e8 quello di imparare a\u00a0<strong>coinvolgere opportunamente olfatto e gusto<\/strong>, due sensi essenziali per comprendere se siamo di fronte a un extravergine di qualit\u00e0 e anche per intercettarne le peculiarit\u00e0 in modo da utilizzarlo al meglio.<\/p>\n<p><strong>Meno importante<\/strong>\u00a0<strong>\u00e8 invece il senso della vista<\/strong>, a differenza che nel vino: al di l\u00e0 dei difetti macroscopici del prodotto, esso infatti non \u00e8 rivelatore di qualit\u00e0 poich\u00e9 il colore dell\u2019olio, tendente al giallo o al verde, dipende dalla variet\u00e0 dell\u2019oliva dalla quale \u00e8estratto.<\/p>\n<p>Tornando a olfatto e gusto, \u00e8 bene fare una precisazione importante: ovvero\u00a0<strong>distinguere tra aroma e profumo<\/strong>. Anche se nel linguaggio comune spesso le parole aroma e profumo sono utilizzate come sinonimi, in ambito professionale, soprattutto in degustazione, la distinzione \u00e8 fondamentale.<\/p>\n<p>Vuoi saperne di pi\u00f9? Leggi l&#8217;articolo completo al link:<\/p>\n<p>https:\/\/www.gazzettadelgusto.it\/prodotti\/come-scegliere-un-olio-evo-di-qualita-consigli-pratici\/[\/vc_column_text][\/vc_column_inner][vc_column_inner column_padding=&#8221;no-extra-padding&#8221; column_padding_tablet=&#8221;inherit&#8221; column_padding_phone=&#8221;inherit&#8221; column_padding_position=&#8221;all&#8221; column_element_spacing=&#8221;default&#8221; background_color_opacity=&#8221;1&#8243; background_hover_color_opacity=&#8221;1&#8243; column_shadow=&#8221;none&#8221; column_border_radius=&#8221;none&#8221; column_link_target=&#8221;_self&#8221; gradient_direction=&#8221;left_to_right&#8221; overlay_strength=&#8221;0.3&#8243; width=&#8221;1\/6&#8243; tablet_width_inherit=&#8221;default&#8221; bg_image_animation=&#8221;none&#8221; border_type=&#8221;simple&#8221; column_border_width=&#8221;none&#8221; column_border_style=&#8221;solid&#8221;][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row type=&#8221;full_width_content&#8221; 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