What's So Great About Light Olive Oil?
Everyone loves the heart-healthy properties of olive oil, but not everyone loves the pungent taste. Goya’s light olive olive is perfect for when you would prefer that an olive taste not come though, as when making desserts or non-Mediterranean ethnic dishes. Our master tasters loved Goya Light Olive Oil for its purity of taste and lightness of texture. What Makes a Great Light Olive Oil? High quality light olive oil has a some olive aroma and flavor and low bitterness. There is some mouthweight but the oil clears the palate quickly.Specifically, the olive oil has a clear yellow color. Its aroma and flavor profiles have some olive notes. There may be other notes such as nutty, earthy, grassy and vegetal. The olive oil has a low bitterness.It feels light and clears the palate quickly. View Goya’s Extra Virgin and Pure Olive Oil Winners
A dimension used to organize attributes like mouthfeel, graininess and initial bite, it is one of the five dimensions used by ChefsBest Master Tasters to evaluate food. Example: Glazed popcorn will have a crunch texture. The texture of milk chocolate should be creamy and smooth.
The smell that emanates from food. Along with appearance, texture, flavor and taste, aroma is one of the five dimensions used to evaluate a product. Example: Brownies should have an aroma that includes chocolate as well as egg, toasty and sweet notes.
A combination of a food's basic taste and its accompanying aroma, flavor is the distinctive taste of a food or ingredient while it is in the mouth. Along with aroma, appearance, texture and taste, flavor is one of the five dimensions considered by ChefsBest Master Tasters. Example: Chocolate chip cookies should have a moderate chocolate flavor accompanied by a slightly lower level of complex dough flavor that includes egg, flour, vanilla and brown sugar notes.
A natural flavor or aroma suggesting grass. Example: Green tea, olive oil and some dairy products can have grassy notes.