Ascolana Olive Oil
The Ascolana olive, primarily from Italy's Marche region, is renowned as a large, tender table olive, famously used in the fried dish 'Olive al'Ascolana'. Its oil is characterised by a mild to medium intensity with a distinctly fruity and delicate profile, featuring prominent tropical notes. It is well-suited to dressings, finishing dishes, and for use with fish, chicken, and vegetables.
Sensory Profile
Fruitiness 5.2
Fruitiness refers to the aroma and taste of fresh, ripe or green olives in the oil.
Bitterness 2.5
Bitterness is a positive sensory attribute of an EVOO. It can also signal the presence of phenolic compounds, which have antioxidant properties.
Pungency 3.2
Pungency is the pleasant peppery or spicy sensation experienced at the back of the throat when tasting olive oil.
Polyphenols 7
Polyphenols are compounds found in plant-based foods, such as fruits, vegetables, herbs, tea, dark chocolate and EVOO. They act as antioxidants and protect you from cellular damage and decreases your risk of issues like cancer, diabetes, and heart disease.
tropical fruit peach apricot green almond tomato leaf artichoke
Estimated Based on profiles for: Ascolana .
