What is true for wine also applies when it comes to olive oil: there is a variety so great, it can be confusing at times. The three dimensions of »fruity«, »pungent«, and »bitter« serve as an orientation among the many taste traits an olive oil can have. We would like to invite you to discover your own preferences. In this respect, the oil’s origin is the decisive factor for its savor.
The intensity of olive flavor. Fruitiness is determined by the olive variety/varieties and the composition of sound, fresh olives, which may be ripe or unripe.
A certain bite is characteristic for olive oils produced from mainly green olives at the start of the annual harvest.
»Bitter« refers to an elementary taste which is typical for either green olives or olives still in the process of ripening.
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