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Biosasun is synonymous with research, experience and quality in the beneficial applications of olive oil and other by-products of the olive oil industry. Biosasun is synonymous with research, experience and quality in the beneficial applications of olive oil and other by-products of the olive oil industry. Biosasun is synonymous with research, experience and quality in the beneficial applications of olive oil and other by-products of the olive oil industry.
  • Get to know us
    • Biosasun
    • Processes
    • Sustainable Facilities
    • R&D&I
    • Press releases
  • Products
    • Olive Oils (EVOO)
      • Organic Extra Virgin Olive Oil with Polyphenols (Arróniz variety)
      • Organic Extra Virgin Olive Oil (Arbequina variety)
      • Organic Extra Virgin Olive Oil for Children (Arbequina variety)
    • Gourmet Condiments
      • Organic Olive Oil Condiment with Natural Black Truffle Flavour
      • Organic Black Truffle Cider Vinegar Condiment
      • Condimento de Vinagre Balsámico ECO con Aroma de Trufa Negra
      • Organic Black Truffle Flavoured Salt Seasoning
      • Organic olive condiment
      • Organic Honey Condiment with Black Truffle Flavour
    • Probiotic drinks
      • Organic Hibiscus Flavour Probiotic Drink
      • Organic Lemon Flavoured Probiotic Drink
      • Organic Mint-Ginger Flavoured Probiotic Drink
      • Organic Lemon Flavoured Probiotic Drink with Olive Polyphenols
      • Organic Olive Polyphenol Kombucha Tea
    • Other Products
      • Food
        • Organic White Tuna
      • Cosmeceuticals
        • Body cream
        • Oxygenated Olive Oil
      • Elaboración para terceros
  • Services
    • E-COnsultancy
    • Production of products for third party brands
    • R&D&I services
  • Guided Tours
  • Blog
  • Contact
  • Buy

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Monthly Archive for: "June, 2022"
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TASTING OF EXTRA VIRGIN OLIVE OILS
Por Kalma Digital
en Oil, Biosasun, Oleohealth
publicado el June 30, 2022

TASTING OF EXTRA VIRGIN OLIVE OILS

The taster rates the intensity with which he/she perceives each of the organoleptic attributes of the sample of extra virgin olive oil (positive or negative).

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