L'assaggio è l’unico modo per comprendere davvero le caratteristiche di un olio e decidere come valorizzarle. Attraverso l’assaggio, siamo in grado di andare a ritroso nel processo produttivo e modificare ogni passaggio per ottenere un risultato diverso da quello precedente. È sorprendente come la stessa partita di olive possa trasformarsi in oli profondamente differenti al variare di un dettaglio tecnico: aumentando o diminuendo i giri del frantumatore, pochi minuti in più o in meno di gramolazione, un controllo leggermente diverso della temperatura possono cambiare completamente profumo, gusto e struttura del prodotto finale. Per Valentina, l’analisi sensoriale non è solo un controllo di qualità: è uno strumento creativo. Che permette di leggere il carattere del frutto, di valorizzarlo e di guidarlo verso la sua espressione più autentica.
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