Ascolano Olive Oil
Ascolano produces medium-intensity oil with distinctive fruity characteristics when harvested at optimal ripeness. This large-fruited Italian variety from the Marche region creates oil with notes of ripe fruit, green apple, and subtle herbaceous qualities. Requires cross-pollination and is valued for both oil and table olive production.
16
Oils
9
Mono
7
Blends
Results
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Sensory Profile
Fruitiness 6
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 3
Pungency is the pleasant peppery or spicy sensation experienced at the back of the throat when tasting olive oil.
Polyphenols 4
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.
ripe fruit green apple herbaceous sweet
Estimated Based on profiles for: Ascolano .