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.
3
Oils
1
Mono
2
Blends
Results
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.
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 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.
tropical fruit peach apricot green almond tomato leaf artichoke
Estimated Based on profiles for: Ascolana .