Granted by the Independent Community of Aragon, the Regulating Council of the Denomination establishes that the Olive oil of the Low Aragon is “the extra virgin olive oil coming from olives whose culture, processing, packaging and commercialization is realised in the own region, obtained by means of extraction procedures exclusively mechanics, without the product undergoes no type of transformation that alters its natural terrain features”.
The quality of an agro-alimentary product is moderate by the valuation of chemical and sensorial characteristics.
For the valuation of their organoleptic properties, experts exist who, like the wine tasters, are enabled to evaluate them. By means of the sensorial analysis the reactions to the characteristics of the oils are moderate, analyze and interpret that are perceived by the senses. In the tasting, test with attention the oil whose quality is had to value, putting under it the senses of the sense of smell and the pleasure
The card of tasting of an oil type of the denomination Under Aragon would be the following one:
• Aspect: clean, without veils nor turbidities that they prevent to appreciate his transparency.
• Color: yellow, with shades of range of the yellow golden to old gold.
• Scent: intensely fruit; it remembers the mature olive, with slight aromas to grass just cut.
• Passage of mouth: smooth and flowed.
• Flavor: smooth, sweet, pleasant; almendrados, devoid memories of bitterness some. Slight vegetal memories.
The set is always natural balance and.
A rich oil in health
The extraordinary quality of the virgin olive oil of the Low Aragon also has an important contribution to the human diet. Base of the call Mediterranean Diet, its insaturados fatty acid contents and tocoferoles, as well as his under saturated fatty acid content (stearic, palmitic and aráquico), they turn to him into an ideal product for a natural feeding, heals and healthful.