WHAT IS THE FLAVOUR OF A PREMIUM EVOO? WHY DO OLIVE OILS TASTE DIFFERENT?

 

 

 

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:

 

DESIRABLE FLAVOUR/AROMAS	OLIVE OIL FLAVOUR & AROMAS
Fruity	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).
Grass	A green, grassy taste associated with green olives, or more mature olives crushed with leaves and twigs.
Peppery	A peppery bite in the back of the throat that can force a cough.

 

 

 

 

 

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:

 

Agriculture	Harvesting	Production
Cultivar of olive	Maturity of fruit (time of harvesting)	Oil extraction system (including extraction temperatures)
Climate (latitude of production area)	Harvesting method	Method and period of oil storage prior to packing
Soil type Cultural techniques (irrigation, drainage, pesticide residues, etc.)	Method and period of post-harvest fruit storage	Type of packaging (bottle, can)
Health of fruit (degree of pest and disease infestation)	Method of fruit transport	Period of storage in final package prior to use

 

 

According to expert Paul Vossen, head of the California Olive Oil Tasting Panel, the top determinants affecting flavor are:

 

1. Quality production and storage methods. The biggest determinant—no surprise—is that you must start with good olives.

 

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.

 

3. Olive Variety.

 

4. Growing Region. 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.

 

5. Seasonal Variations. Both weather and growing conditions affect the flavour.

 

Food connoseiurs need to note that a buttery smooth olive oil has much limited food applications than a fruity, grassy, peppery finish such as Phileos. Below is a chart comparing the food applications for each flavour:

 

Smooth, Buttery Flavour EVOO	Smooth, Fruity, Grassy, Hint of Peppery Finish EVOO
Baking, desserts, popcorn, mayonnaise, tender green salads, fish	Salads, grilled chicken, white meat, lamb, vegetables, fresh pasta, red wine vinaigrette, fish dishes, corn salad, great for dipping bread or vegetables, sauteed or slow-roasted meat dishes, bruschetta, seafood paella, soups, spicy dishes, pasta sauces

 

As you can see, the smooth fruity, grass peppery EVOO has much more food applications than the smooth and buttery oil. It is ideal for foods that require a fruity flavour enhancement or a slightly more bold flavour for your dishes.It is also used a finishing drizzle. On the other hand, 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.