Olive oil tastings on the Costa Brava
In recent years, olive oil tastings have become popular among food lovers and those who appreciate local products. It's an enjoyable and relaxed way to sample the nuances of flavors and appreciate the charms of the aroma and the product's natural environment.
During July and August of this year, Trull d'Agullana is offering tastings of its monovarietal olive oils, as well as flavored olive oils and the new extra jams from Llàgrimes del Canigó.
An essential activity for lovers of Empordà and the Costa Brava. Trull de Agullana is located at the foot of the Albera mountain range, where the Pyrenees meet the Costa Brava.
All tastings are structured in three parts:
1. Theoretical part
Attendees are welcomed, and the family history of Trull d’Agullana is briefly explained. In front of the pressing machines, attendees are taught the procedure for grinding olives to obtain olive oil.
2. Olive oil tasting
While the term “oil tasting” refers to the sensory analysis conducted by trained experts to detect the virtues and defects of olive oils, at Trull de Agullana, standardized blue tasting glasses are not used. Instead, other methods are employed that allow attendees to also draw conclusions regarding color, creaminess, etc.
Four characteristics are analyzed, which appear to a greater or lesser extent depending on the olive oil variety being tasted: (1) ripeness, which helps distinguish a greener or more mature olive oil; (2) fruitiness, which indicates when an oil has fruit aromas like apple or banana; (3) bitterness, a characteristic detected on the sides of the tongue, which is very important for olive oil since olives themselves are bitter; and (4) pungency, detected at the back of the mouth and throat.
An oil is balanced on the palate when these characteristics have a similar intensity.
At Trull de Agullana, you can experience the differences in aroma and taste between the various olive varieties they work with: Picual, Arbequina, and Argudell (an indigenous variety from Empordà-Costa Brava).
3. Appetizer tasting of flavored oils and jams
The activity concludes with a proposal of dishes paired with flavored oils and Llàgrimes del Canigó extra jams. Two appetizers, two main courses (all light), and desserts are served, showcasing dishes with chili/garlic/pepper oil, thyme, porcini, black truffle, and orange/cinnamon.
