Instructions for use

How to keep oil: in containers protecting it from solar rays and from the light at a temperature of 16°/18°C., by ensuring that they are hermetically sealed.

How to taste it: at an ideal temperature of 28°C.

Oil tasting

Olfactory Analysis

To breathe deeply in with both nostrils and to repeat after a certain period of time, as olfaction easily tends to addiction, even if temporary. The olfactory membrane is then sensitized also during tasting, when oil heating inside the mouth favours the evaporation of its volatile components.

Visual Analysis It includes the assessment of three different features: Clearness – Density – Colour.

As for clearness, the parameter varies depending on the age and filtration processes oil has or has not undergone. Suspension and deposits may be natural and may not prejudice the oil quality: however, an excessive deposit indicates slight attention paid during the processing and may damage its quality too.

Density mostly depends on its origin.

Colour changes according to:

– harvest time

– kind of olives

– suffered ageing

– employed crusher.

Texts by Giulio Scatolini – Head of the Panel – Unaprol

Old time remedies

To prevent a bad hangover: take a spoon (15ml) before the party starts, it will slow down the absorption of alcohol making the digestion easier.

As laxative: take a spoon (15ml) in the morning on empty stomach followed by a glass of water.

To protect your hair from seawater: mix a spoon of olive oil with ten drops of thyme essence.

To prevent wrinkles: do a slight massage with olive oil and lemon juice twice a week