The nuances of EVOO: unique oils

It is a true gastronomic elixir, capable of transforming any dish thanks to its sensory complexity. The nuances of a good EVOO are as diverse as the vineyards in the world of wine, offering a palette of flavors and aromas that vary according to the olive variety, the extraction process and the terroir where the olive trees are grown.

EVOO profile

The sensory analysis of EVOO is based on three fundamental attributes: fruity, bitter and spicy. Depending on the olive variety and its degree of ripeness, these nuances can vary significantly, providing sweeter and smoother oils or intense and vibrant ones.

1. Fruity: The essence of the Olive Tree

The fruitiness of an EVOO refers to the aromas and flavors reminiscent of the olive itself and other fruits or plants. This can be:

• Green fruity: It is associated with olives harvested in their early stage. It presents herbaceous and fresh notes, with hints of freshly cut grass, green almonds, tomato and apple.
• Ripe fruitiness: Characteristic of olives harvested at their optimum ripeness. It evokes sweeter and softer aromas, with hints of dried fruits, ripe banana or even tropical fruits.

2. Bitterness: The health indicator

The bitterness in an EVOO is a reflection of its polyphenol content, antioxidant compounds that provide multiple health benefits. An oil with a balanced bitterness is synonymous with quality and freshness. Some olive varieties, such as Picual, are particularly rich in polyphenols and offer oils with a more pronounced bitter profile.

3. Spicy: The touch of intensity

The itching sensation in the throat is another characteristic of quality EVOOs, resulting from the presence of oleocanthal, a compound with anti-inflammatory properties. The more intense the itching, the greater the presence of natural antioxidants in the oil.

Olive varieties and their influence on flavor

Each olive variety contributes a unique sensory profile to the EVOO. Some of the most outstanding are:

• Picual: Intense and high in polyphenols. It offers a notable bitterness and spiciness, with notes of olive leaf, green tomato and almond.
• Arbequina: Soft and delicate, with a sweet fruitiness and hints of apple and almond.
• Hojiblanca: Balanced, with a touch of bitterness and moderate spiciness. It presents notes of grass, artichoke and banana.
• Cornicabra: It stands out for its robust character, with an intense green fruitiness and a persistent spiciness.

Green Olive Oil: The essence of early harvesting

Green olive oil is a term used to describe those EVOOs obtained from olives harvested in their early stage, when they are still green. These oils are characterized by their high polyphenol content and their marked intensity in the mouth.

One of the most valued aspects of green olive oil is its vibrant color, resulting from the high presence of chlorophylls. Its flavor is explosive and complex, with fresh notes reminiscent of freshly cut grass, artichoke, green tomato and bitter almond.

Some of the most prestigious green olive oils on the market are produced in regions such as Jaén, Córdoba and Toledo, where producers have perfected the early harvesting technique to guarantee oils of exceptional quality.

Pairings with EVOO: How to enhance flavors

Choosing the right EVOO for each dish is essential to enhance its nuances. Here are some recommended combinations:

• Green fruity EVOO and fresh salads: An oil with herbaceous notes and a touch of bitterness perfectly complements salads with arugula, tomato and nuts.
• Intense EVOO and red meats: Oils with a spicy and robust profile enhance the flavor of grilled meats or carpaccios.
• Sweet EVOO and desserts: A mild arbequino pairs wonderfully with dark chocolates and citrus.
• AOVE verde and artisan bread: Simply spread on a slice of crusty bread with a little salt and tomato is a delicacy by itself.

How can EVOO be preserved to maintain its properties?

To ensure that an EVOO retains its quality and nuances for a longer period of time, it is important to follow some conservation recommendations:

• Avoid direct light: The oil should be stored in opaque containers or in dark places to avoid oxidation.
• Keep it at a suitable temperature: Ideally, it should be kept at 14-18°C (57-86°F). Excessive heat degrades its properties.
• Close the container tightly: Oxygen is one of the main enemies of EVOO, so it is essential to avoid prolonged exposure to air.

EVOO: Full of nuances

Extra virgin olive oil is much more than just a condiment; it is a universe of nuances that can transform a recipe into a unique sensory experience. From green fruity to early harvest oils, each variety and production method brings unique characteristics that allow you to discover new ways to enjoy this liquid gold.

For those seeking the ultimate expression of EVOO, green olive oils represent the pinnacle of flavor and quality. With their intensity, complexity and health properties, these oils are a gastronomic jewel that deserves a privileged place in any kitchen.

In short, to explore the world of EVOO is to enter a journey of flavors, aromas and traditions that make this product an authentic treasure of Mediterranean gastronomy.