The organoleptic evaluation of oil goes through a Tasting process with precise roles and rules. Assaggiaolio® is one of its protagonists, as established by the specifications of the International Olive Council. Knowing how to evaluate the characteristics of a genuine and natural product such as extra virgin olive oil is becoming a fundamental skill for professionals but also for the consumer.

It is explained to us in the video by Filippo Falugiani, president of AIRO (International Association of Oil Restaurants), who has been involved in the development of oil culture in the restaurant industry for years, guiding us through the various stages of tasting extra virgin olive oil.

EVO tasting at Dievole, with chefs Monika Filipinska and Andrea Perini