Oil

Once the olfactory analysis is finished, the analysis in the mouth is carried out In the mouth we have 4 sensations to qualify: The taste (flavour), the nasal sensation (flavour), the touch or consistency (body) of [...]

The sense of smell detects the olfactory sensations directly, which can be pleasant or positive / unpleasant or negative The sense of smell captures the attribute of “fruity” The “fruity” should be reminiscent of [...]

Photography organic extra virgin olive oil OLEOHEALTH We know that food enters through the eyes and this conditions us enormously when it comes to judging and evaluating its flavour. The same happens with [...]

The attributes are: Olive fruitiness, as a particularly desirable and sought-after virtue in extra virgin olive oil Positive attributes that extra virgin olive oils must possess [...]

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).

The information that may appear on the labels of extra virgin olive oil is as follows: Information that is compulsory by regulation Optional information regulated by regulation, i.e. [...].

Biosasun-Oleohealth's premise is the consumption of local organic products, with its organic extra virgin olive oils from the Arroniz olive variety, a variety of olive that has not been used for centuries.

The second olive variety that Biosasun - Oleohealth uses in the different types of extra virgin olive oil it produces is the Arbequina olive variety, which is the variety used in the production [...]

The main olive variety that Biosasun - Oleohealth uses in the different types of extra virgin olive oil it produces is the indigenous olive variety from the area of Tierra del Fuego.

There are more than 500 varieties of olives in Spain, depending on their characteristics they are used for the production of olive oil or for the production of table olives. Each variety of olive oil is used for the production of table olives.