The first whiff is of freshly cut grass and olives. By warming the oil slightly with your hand the secondary aromas of medium to high fruity notes of olive and tomato leaf will become more evident. When tasting an olive oil, you should put enough oil in your mouth to roll around your mouth and cover your tongue. To get the most off the palate, suck some air into your mouth to aspirate the oil - this will allow you to notice the flavours of the individual component oil and its characteristics. You will also notice the consistency of the oil. This Don Carlo Extra Virgin Olive Oil will present you with intense peppery flavours, with a slightly bitter taste. Characteristic green flavours of artichokes, green tomato and tomato leaf will follow. As you swallow the oil you will notice a peppery tickle in the back of your throat that will develop over time to a gentle burn that may make you cough - all signs of a good quality, fresh olive oil.
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