Ascalano Olive Oil
Ascalano is an olive variety native to Ascoli Piceno, Italy. It's primarily known for producing a fruit-forward oil, though it was originally valued as a table olive due to its large fruit. The oil is often used as a finishing oil for dishes, for bread dipping, and in dressings, pairing well with grilled fish, chicken, vegetables, and even desserts like vanilla ice cream.
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Oils
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Blends
Results
Listing verification: Unconfirmed
Sensory Profile
Fruitiness 5.5
Fruitiness refers to the aroma and taste of fresh, ripe or green olives in the oil.
Bitterness 3
Bitterness is a positive sensory attribute of an EVOO. It can also signal the presence of phenolic compounds.
Pungency 4
Pungency is the pleasant peppery or spicy sensation experienced at the back of the throat when tasting olive oil.
Polyphenols 7
Polyphenols are naturally occurring compounds found in olives and other plants. In olive oil, reported phenolic content is a chemistry measure that can be associated with bitterness, pungency and oxidative stability; total phenols are not interchangeable with hydroxytyrosol-plus-derivatives measurement used for the EU-authorised wording.
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Estimated Based on profiles for: Ascalano .