Olive oil tastings on the Costa Brava

In recent years, olive oil tastings have become popular among lovers of gastronomy and local products. It is a pleasant and relaxed way to taste the nuances of the flavors and perceive the charms of the aroma and the natural environment of the product.

During the months of July and August this year, the Trull d'Agullana is committed to tasting its monovarietal oils, as well as the flavored olive oils and the new extra jams from Llàgrimes del Canigó. 

Essential activity for lovers of the Empordà and the Costa Brava. The Trull de Agullana is located at the foot of the Sierra de la Albera, where the Pyrenees become the Costa Brava.

All tastings are presented in three parts:

1. Theoretical part

Attendees are received and the family history of the Trull d'Agullana is briefly explained. In front of the press machines, attendees are explained the procedure for grinding olives and obtaining olive oil. 

2. Olive oil tasting

Although it is true that the word “oil tasting” refers to the sensory analysis carried out by trained experts to detect the virtues and defects of olive oils, in the Trull de Agullana they do not use standardized blue tasting glasses, but that other means are used that allow attendees to reach conclusions also regarding color, smoothness,...

Four characters are analyzed that appear in greater or lesser extent depending on the variety of olive oil tested: (1) maturity, which allows us to distinguish when an olive oil is greener or more mature; (2) fruity, which allows you to know when an oil has aromas of fruits such as apple or banana; (3) bitterness, a character that is detected on the sides of the tongue, being a very important attribute of olive oil since the olives themselves are bitter; and (4) pungency, which is detected in the back of the mouth and throat.

An oil is balanced in the mouth when it has these characteristics with a similar or similar intensity.

In the Trull de Agullana you will be able to see in the nose and mouth the differences between the different olive varieties with which they work: Picual, Arbequina and Argudell (indigenous variety of the Ampurdán-Costa Brava).

3. Pica-pica tasting flavored oils and jams

The activity ends with a proposal of dishes paired with flavored oils and extra jams from Llàgrimes del Canigó. 2 starters, 2 main dishes (all light) and desserts are served where proposals for dishes with chilli/garlic/pepper oil, thyme, boletus, black truffle and orange/cinnamon are shown.