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| The fruity trio |
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From the growing area, through the fruit variety, to the production process – a number of factors impact on the aroma of olive oil. Alongside the quality of the oil, the taste is also a decisive factor for its optimum harmony with the respective dish. In sensory terms olive oil may also be classified according to its fruitiness:
- Light (leggio): Goes really well with cold dishes and desserts such as soufflés and yeast pastries.
- Medium (medio): Harmonises well with fish dishes, poultry and grilled white meat.
- Intensive (intensio): A real pleasure with bruschetta or grilled red meat.
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