THE ORGANOLEPTIC CHARACTERISTICS OF OLIVE OIL.

 

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Of all oils used for human consumption, olive oil is the only one that is extracted from a fresh fruit, and its aroma and taste are clearly reminiscent of the olive.

The organoleptic characteristics of olive oil vary according to the varieties of olive used, with climate and soil conditions also playing a part.

A large number of varieties are used in the production of Spanish olive oils, the most representative being Picual, Hojiblanca, Lechín, Cornicabra, Verdial, Picudo, Arbequina and Empeltre. A single variety usually predominates in each of the main producing areas.

Spain has a surprising variety of climates and microclimates, the result of its complex relief, as well as a great variety of soils. These geographical conditions and the large number of olive varieties used to produce Spanish olive oils mean that there is a far wider range of aromas and tastes amongst Spanish oils than amongst those of any other producer country.

Some oils taste sweet and smooth whereas others have great body and character with varying intensities of a pleasant bitterness or pungency. Spanish oils usually have an intense fruity aroma reminiscent of green or ripe olives.