Right knowledge

Due to coronal disaster, I have not been to Tokyo for more than a year. The purpose of my visit to Tokyo is to take a course on olive oil by President Tada. Once every few months, the ring test was must for me to make my own sense of taste and smell not blurred, and to get the flavor of each EXVOO, the flavor of the defects, the characteristics of the varieties, etc. into the drawer of my head. Even if you are tasting yourself, it will inevitably be on your own taste. I am, Spain🇪🇸Ohiblanca, Picud, Royal, Albekina. Italy🇮🇹I like Notcherla del Berryche and Tondai Brea in the south. Yes, I'm not good at things with a strong bitter taste. The oil in the picture is also in Italy🇮🇹All the oil in Sicily. The Croatian oil received from the second sample from the left is also fruity and mild. Don't line up with these! and Italy🇮🇹I added Batch Noemio of Umbrio. I want to go to take a lecture because the corona disaster becomes a fire early. I have to train my sense of taste and smell more! Language This page has been translated automatically. Please note that it may differ from the original content.

Three pieces of toramon for the last olive oil tasting of the year. Olive oil ring test olive oil variety master olive oil defect oil master it is a bad time at the end of the year, but it was good to take all three🍀Tasting training has no goals. Why do you go that far?👀⁇Because it is the strongest superfood among the fats and oils where extra virgin olive oil exists. Language This page has been translated automatically. Please note that it may differ from the original content.

11May 28-29, Master Mirror Course (OilIng Course))I'm receiving🌿From overseas, a professional oil squeezing teacher came to Japan, and on the first day, the second day of the theory was theory and practice. Last year, I also took a class by Dr. Pablo in Shodoshima. It was fun and exciting.😍I wanted to know more about olive oil. Everything is decided in the oiling field. It becomes delicious but tastes bad, but it becomes sweet but spicy, but it becomes bitter but it becomes bitter and it becomes a defective oil💦💦💦It is a very important process. Whether you know whether to squeeze oil or oil at the end of the year, the taste changes with the condition of the fruit of the year⁉Certainly somewhat different. However, if you squeeze oil with knowledge, there is no big difference in flavor. Whether you want to sweeten the flavor or make it spicy or bitter, you want to make it astringent or not.❗The amount of water harvesting time machine aiming at its taste......👀💡etc. I think that the correct knowledge that can make extra virgin olive oil with a stable flavor every year instead of oiling in one or eight is a big asset. Language This page has been translated automatically. Please note that it may differ from the original content.

Customers who come to the shop to buy olive oil. It's been increasing little by little.❤I'm grateful.🙇❤The most common way customers eat olive oil is "I heard it's good for my body, so I drink it every day from the morning with a spoon.‼』😶💦Which olive oil did you get? I asked him, and he bought it in the basement of depa and in the store.‼It is said that😉"But... It's so bad that you can't drink it every day.‼Most customers say☺Also, customers say, "My family, I don't like olive oil.‼And. I was like, 'Why?⁉Customers "Olive oil is not delicious because of its habit‼And. Eating olive oil makes you hungry.💦💦💦There were also a few customers who said😧Certainly, I hear that eating an appropriate amount every day will improve your daily business, but you will be hungry.😵It's still funny💦💦💦Maybe it's not delicious, there's a strange habit, or you're hungry, even if it's written on the label [extra virgin olive oil], but I don't think it's extra virgin olive oil.😅☝It is around this time that I decided to spread the information of real extra virgin olive oil firmly.💪😉Language This page has been translated automatically. Please note that it may differ from the original content.

The program of "First ear study that Mr. Hayashi is surprised" which was broadcasted last night🖥The extra virgin olive oil currently on the market is actually full of fakes.😱💦💦💦It was the content that😱I don't think you can believe it.😳💦It's a fact.❗It's true.❗❗And finally, let's buy it at a specialty store with an olive oil sommelier.‼‼And☝I was relieved that this broadcast was almost correct information.😄👍However, even though I interviewed properly at the Japan Olive Oil Sommelier Association, which was mentioned in a super famous magazine the other day, there are places where I put information about.😵😵😵It is information of the oil related to "life" where health ends up in health, no, health❗❗I think it is our mission to spread the correct information about olive oil to many people.✨✨✨✨✨👍Language This page has been translated automatically. Please note that it may differ from the original content.

It was released in early June, and "The olive oil is fake, by Toshiya Tada" seems to be selling very well.❣❣Ranked no. 1 in the Gourmet category in the Amazon rankings❣❣❣ 🌿🌿🌿Author Toshiya Tada is the president of the Japan Olive Oil Sommelier Association and my mentor.⚜⚜⚜⚜⚜🌿🌿He has a tremendous sense of smell and taste.🌿🌿A very kansei person.🌿🌿And above all, erudit erudit.🌿🌿He is the only top olive oil specialist in Japan who is trusted by renowned panelists and researchers from overseas, a major olive oil country. By publishing this book, it was published with the determination to bash from various places and various people.💦💦That's because the olive oil industry was falling to the ground too. Because there are a lot of people who believe fakes to be real and spend money on fake extra virgin olive oil that becomes unhealthy the more they eat it.😱💦💦150It's as easy to read as a page.❣If you are thinking about the health of your family, please read it!💡💡💡You can also buy M&m Olive63!⚜⚜⚜It is also possible to send it at the time of olive oil purchase📦Language This page has been translated automatically. Please note that it may differ from the original content.

Melgarejo, a leading long-established producer in Haen, Spain, which began selling on M&m Olive63 in March✨✨✨✨On the left is Breath, the fifth generation of the Melgarejo family.⚜⚜⚜ And on the right is his one-arm Andres.⚜⚜⚜At this year's OLIVE JAPAN 2016, Melgarejo's extra virgin olive oil took the top prize, gold prize and silver prize.✨✨✨✨✨And far from being able to win medals even if they made it hard, there are producers who have been evaluated for defective oil. What is the difference between these extreme producers? I think that is the difference between knowledge.😔Two people from Melgarejo want to make the best olive oil‼Along with his aspirations, he majored in olive oil at university and gained the right knowledge. And put it into practice.👍Unfortunately, producers who have been evaluated for defective oil❗Or I learned the know-how from producers in the same industry who have the wrong knowledge, and I have continued to make olive oil to this day.😓Don't know how to grow it or make it is wrong.💦💦Why did you first choose the unproductive method of self-style? Why did you ask your peers to teach you again in your own way? There may be various environmental and economic reasons. But I'm going to work.❗❗ Let's live with this.❗❗I think that it is very important to ask people who have knowledge with chitin or in places to teach. As an olive oil sommelier, I will continue to study at the Japan Olive Oil Sommelier Association, a place of correct knowledge so as not to become a self-styled. Language This page has been translated automatically. Please note that it may differ from the original content.

4On October 10, I took the "Defective Flavor Master Course" at the Japan Olive Oil Sommelier Association and received a certificate of completion. This course is essential once or twice a year to improve your skills as an olive oil sommelier! Consumers are expected to use olive oil in their daily lives in an expected nutrient and health effect of extra virgin olive oil, but if the olive oil is oxidized, smells and tastes of mold, or ferments oil, it will be bad for the body. It must be prevented‼In addition, countless "real extra virgin olive oil" with various flavors are made all over the world. Things that stand out for their bitterness, things that have a strong pun, things that have a strange smell, etc. Just "In defective oil,⁉There are many things that make you think. Such a unique "real extra virgin olive oil" easy "it is defective oil"‼There is nothing more sinable than to decide💦 It's very rude to the producers.😓In order not to make such a failure, I think that it is very important to put a defective flavor on the head. Language This page has been translated automatically. Please note that it may differ from the original content.