OLIVE OIL TASTING
Everything is seasoned with the golden and fruity olive oil produced in this region, which enhances any dish without upstaging the flavor; Umbrian oil of high quality is awarded with a PDO quality mark (Protected Designation of Origin).
The oil must be at a temperature of around 28 degrees Celsius to facilitate the perception of volatile components such as flavours and smells.
Try warming the oil by holding the glass in one hand and covering it with the other. Bring the glass to your nose and breathe in deeply. Then try a few drops, without ingesting them: by inhaling the air so that it comes into contact with the taste buds.