Olive Oil Gift - Olive Oil Explained

Today, olive groves thrive in Australia, California, France, Greece, Italy, Morocco, Portugal, South Africa, Spain, Tunisia, and Turkey. The Olive Oil Source lists 649 varieties of olive on its website, reflecting the long relationship humans have had with the fruit of the gods. Some commonly grown varieties for oil include Picudo, Carrasquena, Picual, Hojiblanca and Lechin—all Spanish. Italians grow Frantoio, Leccino, Pendolino and Moraiolo olives, among others. Although we usually associate olive oil with Italy, the Spanish are the top producers of quality oil.

Mediterranean Olive Oil

Mediterranean oils carry the natural flavors of the olives, and these are considered true gourmet oils. One surprising thing about these oils is the desirability of a bitter taste that, when it hits the back of the throat, causes the taster to cough. Other oils are referred to as having a fruity or peppery flavor, but the terms “flat” and “smooth” are not complementary to the oil’s flavor. “Bland” would be the flavor of a flat or smooth oil.

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Lexicon of Olive Oil Taste

Quite a lexicon has developed to describe the taste of olive oil, much like the way wine review writers describe the taste of fermented grape juice. An oil can be almond, apple, bitter, brine, cucumber, earthy, esparto, grass, green leaves, harsh, hay, heated, metallic, musty, old, rancid, rough, sweet or wine/vinegar tasting, as well as fruity, peppery, or flat.

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January 29, 2004

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Olive Oil
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Olive Oil Recipes
Olive Oil Defined
Benefits of Olive Oil
Virgin Olive Oil
Extra Virgin Olive Oil
Gourmet Olive Oil
Personalized Olive Oil
Flavored Olive Oil
Spanish Olive Oil

Lingo - Master Olive Oil Taster

Esparto has to do with the taste of pressing mats while green leaves implies that some olive tree leaves made it into the oil press. Who uses these terms? Would you believe master olive oil tasters? You should; it’s true. Tasters dip crusty French bread into little blue glasses of various oils and rate them.

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