December 09, 2022
Olive Oil Flavour & Aroma Chart
Greek olive oils pack a strong flavour and aroma, and the colour tends to be green. An earlier harvest will be more bitter and peppery, but if it’s too early the polyphenol levels may be less than optimal. The most desirable characteristics in terms of flavour and aroma of superior category EVOO are shown below:
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DESIRABLE FLAVOUR/AROMAS
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OLIVE OIL FLAVOUR & AROMAS |
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Fruity
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Flavour and aroma of the mature, freshly pressed, olive resulting from picking the fruit at optimum maturity (all oils are fruity after pressing, but this dissipates after a few months; authentically fruity oil maintains the characteristic). |
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Grassy
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A green, grassy taste associated with green olives harvested early. |
| Peppery | A peppery bite in the back of the throat that can force a cough. This is the result of having a high polyphenol count. A positive characteristic of a quality EVOO. |
Why Do Olive Oils Taste Different?
Why will 30 olive oils taste different? The following factors play a role in the quality of oil produced:
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Agriculture
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Harvesting |
Production
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According the California Olive Oil Council, the top determinants affecting flavour are:
1. Quality production and storage methods. The biggest determinant—no surprise—is that you must start with good olives. If the olives are stored, and not milled promptly, volatile flavour components, such as aldehydes and esters, decrease. Various methods to increase the yield, such as heating the paste, also result in a loss of flavour compounds
2. Fruit Maturity. A Greek olive picked green may produce a more similar oil than a Greek olive picked late or early in the season. The highest concentration of volatile components appears at the optimal maturity stage of fruit. The maturity of the fruit also affects the polyphenol content of the olive.
3. Olive Variety.
4. Growing Region. The location of the orchard. Just as chardonnay grapes grown in Australia, California, Chile, France and South Africa produce distinctively different wines, the same is true with the identical olive cultivar grown in different regions. There can be significant changes in the flavour components in olive oil obtained from the same oil cultivar grown in different areas (this occurs with most olive oil brands who have to source olive oil from different regions and suppliers because they are resellers/re-packagers of oil).
5. Seasonal Variations. Both weather and growing conditions affect the flavour. The weather such as the amount of rain, freezing conditions, or heat.
Food connoiseiurs need to note that a buttery smooth olive oil has much limited food applications than a fruity, grassy, peppery finish such as Phileos. The peppery finish adds depth of flavour to such foods as gazpacho, salads, soups, pizza, and much more. Phileos is a versatile EVOO and perfect for marinades as well. Below is a chart comparing the food applications for each flavour:
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Smooth, Buttery Flavour EVOO
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Smooth, Fruity, Grassy, Hint of Peppery Finish EVOO |
| Baking, desserts, popcorn, mayonnaise, tender green salads, mashed potatoes | Salads, fish dishes, grilled chicken, white meat, lamb, vegetables, fresh pasta, red wine vinaigrette, corn salad, great for dipping bread or vegetables, sauteed or slow-roasted meat dishes, bruschetta, seafood paella, soups, spicy dishes, pasta sauces |
PHILEOS GREEK OLIVE OIL IS A TOTAL GAME-CHANGER IN THE KITCHEN!
Add a fresh taste of the Mediterranean to your next meal
As you can see, the delicate, rich, fruity and grass peppery EVOO has much more food applications than the smooth and buttery olive oil. It is an ideal oil for foods that require a fruity flavour enhancement or a slightly more bold flavour for your dishes. It is also great as a finishing drizzle. On the other hand, the smooth buttery oil is best used for dishes that require subtle flavour enhancements. This oil is also much more inferior because it has much less health attributes than the fruity, peppery EVOO because it is harvested later on when ripe.