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Market offers a wide variety of products, with several brands and labels. How can we choose the ideal extra-virgin olive oil to exalt a dish or the right one according to our own taste?

We propose a short vademecum on main characteristics of extra-virgin olive oils, both those referring to organoleptic properties, which are referable to tasting targeted to determine the aspect, the flavour and the taste, and those referring to specific processing systems.

ORGANOLEPTIC PROPERTIES
Fruity: an extra-virgin is fruity when its flavour and aroma are similar to that of a fresh, mature olive, picked at the right moment.
Mature fruity: it has a flavour and aroma similar to mature fruits, but less intense and sweetish.
Green leaf: it has a bitter taste, a sensation obtained when in the press a small quantity of fresh olive leaves and branches are present.
Bitter: this oil is made from green or less mature olives. Bitter taste is pleasant if not too intense.
Peppery: it has a pleasant, biting taste, obtained with green olives at the beginning of picking campaign.
Sweet: it has a pleasant taste, in which bitter and peppery characteristics are not pronounced. It is called also delicate or less aromatic olive oil.
Almond: its aroma and taste are similar to a fresh almond. This is a typical characteristic of fresh olive oils, while a taste similar to dry almonds is typical of fruity and sweet olive oils.
Vegetable: this olive oil has a recognisable scent similar to different vegetables, like artichokes, thistles, tomatoes etc.
Robust: an extra-virgin with a strong character and taste. It is full of flavour.
Rotund: this adjective refers exclusively to taste. It is said of an oil with a pasty body to it which fills and satisfies without aromatic character.

PROCESSING SYSTEM:
Emerged: it is the olive oil produced during the first pressing, without filtering it.
De-pitted: extra-virgin extracted from de-pitted olives. Thus, it doesn’t contain fatty acids from olive pit.