Perceiving with the nose. Get intoxicated by the typical scents of olive and the aroma of oil. By approaching the glass to the nose and smelling in a short and repeated way, you can catch the scent of the oil and its intensity. The intensity can be, in ascending order: elusive, subtle, pronounced, medium intensity, intense; the smell can be penetrating, delicate, fruity, fine, with slight defects or unpleasant. An aroma, perceptible with the nose but also by the taste, reminiscent of a healthy fruit, fresh, and harvested at the right time is defined as fruity, which is the hallmark of extra virgin olive oil, often accompanied by notes of green apple, fresh almond, green tomato or floral and herbaceous scents. The fruitiness is certainly synonymous of good quality of the oil, regardless of the intensity of the perfume. Instead, a rancid, mold, ore metallic smell denotes a poor oil, processed or stored in an inappropriate way. The organic extra virgin olive oil produced in Serrarossa offers an intense, pleasant scent and a set of balanced aromas.