It’s probably that you have ever seen them, but do you know why they are like this? Who decided their design? How to use them in the best way? Where to get them? In the search for homogenizing the tasting of the extra virgin olive oil among the tasting panels of the different countries, they looked for the normalization of the glass in which the tasting was going to be done. And it was in June 1987, when the International Olive Council (COI), launched the COI/T.20/Doc. nº 5 standard, where it describes the specifications that said glass must have. The glass’s morphology...Read More
Author: La Moltura
In the French region of Provence, there is an ancient tradition called “Coufi”, which consists of aging olives before extracting their oil. As we all know nowadays, one of the unquestionable rules to get a good Extra Virgin Olive Oil (EVOO) is to take the olives to the oil press immediately after their collection, however for Coufi, olives have to be remained in an environment that has nothing to do with the optimum to obtain the EVOO, they must be stored in a warm place for the fermentation of the fruit to take place. But where does this technique come...Read More
You are in a specialized shop and you want to buy a good Extra Virgin Olive Oil (EVOO). After watching all sorts of bottles in various shapes and colours and reading the information in its labels, a storm of questions arises. Is the most expensive olive oil the best? Does the most beautiful bottle contain the best oil? What is the flavour of the different olive varieties? Is the colour of the oil very important? In this article I will try to give some tips based on the experience gathered in the community of EVOO lovers “La Moltura“. These...Read More
Next "CC" Edition
Subscribe to "CC"