COATO organized in the afternoon of Thursday 20 October a presentation and tasting of the first oil milling 2016 campaign, which began the first week of October.
In this presentation-tasting attended by forty clients, managers, distributors and guests from COATO including the President of the Merchants Region (EMCF) who knew live throughout the process of receiving and pressing of olives and obtaining was oil, to pass then to perform a directed and commented by the production manager of the mill tasting, which had previously explained what a tasting and tasting panel, and the conditions of maturity that must meet the olive for an oil of the highest quality.
It was also explained, prior to the first oil tasting campaign, which was an extra virgin olive oil, as well as chemical and sensory parameters must an extra virgin and virgin olive oil.
And a lamp oil, the latter being forbidden to market without having to first undergo a refining process at high temperatures, before reaching the market as an oil flawless, flat, to which is added a small portion of virgin to give acidity and some flavor, which make up a very remote to the quality of extra virgin olive oil.
by the driver of the tasting, the sensory and organoleptic conditions to be levied in an extra virgin oil, were related to the fruity, bitter, spicy, memories of aromas of fresh fruit and grass and fruit It was reported later as almond, apple and other fruits and vegetables.
While recalling that never would be an extra virgin oil if it knew or smelled earth, damp, musty, old, marc, a fusty, grease machine, a cooked, burning or other flavorings or negative flavors.
All participants in the presentation-oil tasting performed below viewing, smelling and tasting the oil that had just been obtained from olives that had been milled few minutes before;
being able to appreciate and perceive some of the nuances that had commented on the basics of tasting, previously referred to.
After completing the presentation-tasting oil that lasted for over an hour and a half, all participants shared drinks and tapas of various products COATO, most of which olive oil had a high degree of prominence while that was used to discuss various aspects of wine that had just taken place.
