Extra Virgin Olive Oil 207
A softer, more enveloping extra virgin oil, with a light fruitiness that leans ripe. Bitterness and pungency are present but delicate, in a balance that favours roundness and harmony over intensity. A hint of almond lingers on the finish, while its excellent fluidity makes it versatile in the kitchen, ideal for enhancing rather than masking flavours: perfect raw on fish, delicate vegetables, egg dishes or simply on bread.
Test report No. 4.425 — AIPO Verona, 11/11/2025
Classification: Extra Virgin Olive Oil
Fruitiness: Fruity or Light fruity
Fruitiness type: Ripe (prevalent)
Bitterness: Bitter or Light bitter
Pungency: Pungent or Light pungent
Sweet: No
Balanced: Yes
Defects: None
Panel score: 7.5 / 10
Sensory Profile (perception intensity, 0–5 scale)
Fruitiness 2.5 · Bitterness 2.5 · Pungency 2.8 · Green leaf 2 · Green grass 0.5 · Sweet 0.5 · Fluidity 5 · Olive note 0.5 · Almond 1 · Citrus fruit 0 · Tomato 0 · Artichoke 0 · Aromatic herbs 0 · Other ripe fruit 1.5
Tasting note (summary)
A more delicate, rounder oil, with a light fruitiness leaning ripe, contained and well-balanced bitterness and pungency. Soft profile, with light almond notes and high fluidity. No defects detected.
Extra Virgin Olive Oil 207
Light green in colour with golden highlights, clear and pleasantly fluid. On the nose it is delicate and elegant: a light fruitiness, predominantly ripe, unfolds gracefully, accompanied by a faint hint of almond. The palate is soft and enveloping, with a barely perceptible bitterness and pungency that never overshadow the roundness of the sip, in a profile of great harmony and balance.
Perfect raw on fish, delicate vegetables, eggs and refined dishes, where its discretion enhances flavours without overpowering them. Store away from light and heat, in a cool, dry place at temperatures not exceeding 18°C: under these conditions it retains its organoleptic qualities for 12–18 months from bottling.
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