Last year, we had the honour of seeing our oil featured in a significant recognition: its selection for the Oil Sommelier Dinner organised by the Italian Association of Oil Sommeliers (AISO). A special moment that we recounted in our dedicated article, testifying to a journey built with passion, a pursuit of quality, and respect for the territory.
Since then, our dialogue with AISO has never ceased. As happens every year, we submitted our extra virgin olive oil for a new sensory evaluation, convinced that comparison with qualified professionals is a valuable tool for understanding the strengths of our work and identifying new opportunities for improvement.
The sensory analysis of the 2025 vintage
The oil submitted for examination is our Colli Borbonici® blend, obtained from the typical cultivars of the area: Carpellese, Rotondella, Leccino, and Frantoio.
The AISO evaluation sheet provides a very positive picture of the product's organoleptic characteristics.
Visual aspect
In the section dedicated to appearance, the oil obtained:
- 3 points for clarity, appearing clear and well-presented.
- 3 points for density, showing a balanced structure and good consistency.
These characteristics confirm the care taken in all stages of processing and preservation.
Olfactory profile
The olfactory examination is one of the most important aspects in evaluating an extra virgin olive oil.
Our oil obtained:
- 10 points for aromatic intensity, classifying it as an intense oil.
- 14 points for olfactory quality, falling into the "Fine" category.
This is a particularly significant result, rewarding the richness of the aromas and the oil's ability to express the varietal character of the harvested olives.
Taste examination
Very interesting characteristics also emerged during the tasting:
- 10 points for intensity, a sign of a well-defined gustatory personality.
- 6 points for structure, indicating a sufficiently structured and harmonious oil.
The tasting highlighted a balance capable of enhancing the typical notes of the local cultivars, maintaining pleasantness and clean taste.
Final considerations
In the final evaluation, AISO awarded:
- 14 points for overall quality, classifying the oil as "Fine".
- 12 points for the finish, described as complex.
- 10 points for the evolutionary state, judged as fragrant.
This last aspect is particularly important because it testifies to the freshness of the oil and the correct preservation of the product after extraction.
The final result: 82/100
The sum of the evaluations led our extra virgin olive oil to obtain an overall score of 82/100.
According to the AISO classification, this result places our oil in the category of "Very Good Oils" (81-90 points).
A milestone that makes us proud because it comes from an independent evaluation, carried out by professionals who daily analyse and judge hundreds of oils from all over Italy.
A finishing line? No, a new starting point
While the score of 82/100 confirms the quality achieved, it also serves as an incentive to do even better.
Agriculture teaches that every vintage is different: the climate, the condition of the plants, the harvesting times, and the challenges presented by the territory all change. For this reason, we consider each evaluation not just a simple grade, but a tool for growth.
Our goal for the next olive oil campaign is clear: to continue to improve, to further refine every stage of production, and to try to express the potential of our olives even better.
We thank the Italian Association of Oil Sommeliers for the professionalism and availability with which, year after year, it accompanies producers and enthusiasts on a journey of knowledge and valorisation of extra virgin olive oil.
We will continue to do what we love: cultivate our olive trees, preserve the territory of the Colli Borbonici, and transform their fruit into an oil that tells, in every drop, the story of our land.
82/100 today. A result that makes us satisfied. A starting point to aim even higher tomorrow. 🌿🫒