Understand bitterness, pungency, and fruitiness in cold-pressed olive oil. Learn how to identify a truly great extra virgin.
Olive oil tasting, like wine tasting, has its own set of rules, terminology, and sensory criteria. According to EU standards, a quality extra virgin olive oil must display three key attributes:**1. Fruitiness (Fruttato)**
Different olive varieties produce different aroma profiles. Early harvest oils carry more intense green fruitiness.**2. Bitterness (Amaro)**
A reflection of the olive's polyphenol content. Quality EVOOs will have mild to pronounced bitterness.**3. Pungency (Piccante)**
The peppery sensation in the throat is a marker of antioxidant richness.**The Asia Minor Difference**
Harvested early in Gömeç, Balıkesir using cold-press (<27°C), Asia Minor EVOO delivers all three attributes at the highest level thanks.
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