> ABOUT THE FRUITINESS
Olive oils of equal quality are distinguished from each other principally by their flavor (a combination of taste and aroma) which is referred to as « fruitiness ».
Even when they are produced from trees of the same variety grown on the same terrain, it is possible to obtain different fruitiness, due to two variables :
- The harvest date of the olives
- Early maturity
- Just mature
- Post maturity
- The length of time the olives are stored between the harvest and the crushing process (trituration)
- 12 to 24 hours : short length of time
- 24 to 48 hours : normal length of time
- 3 to 5 days : deliberate ripening under anaerobic conditions
Contrary to wine-tasting, olive oil tasting relies on :
- a single distinguishing taste : bitterness
- two sensations : spiciness and unctuosity
- numerous possible scents
The following table summarizes the different possible combinations (all variables being, in addition, possible if we include the various soils and varieties of olives !)
Finally, a certain fruitiness is not better than another ; it's a matter of preference, but also of the food prepared with the oil :
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