Types of extra virgin olive oil: varieties, flavors, acidity and peroxides


03 November 2020

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Among high-quality extra virgin olive oils, there are many different products that can vary depending on the taste, variety, type, acidity and presence of peroxide.

Types of extra virgin olive oil: Coupage and Monovarietal

The first difference between extra virgin olive oils is related to the type of oil. The coupage is a kind of oil made with the juice of different types of olives. This mixture of olives is made in order to obtain a special liquid with a very special flavor. This olive oil is very exclusive and attractive to the consumer and is considered pure traditional crafts.

Monovarietal oil is a juice carefully obtained from the same type of olive. It is also very exclusive, for the demanding palate.

Types of extra virgin olive oil - Attributes: Color

The color of olive oil can vary between golden and green. These colors are determined by the amount of chlorophyll and carotene in the oil. These color variations do not compromise the quality of the olive oil.

Types of extra virgin olive oil - Attributes: Flavor

The flavors of extra virgin olive oils are as follows:

. Fruity: This flavor and aroma reminds us of fresh and healthy olives. The oils with these flavors are made with very green olives.

. Herb: Oils with this flavor remind us of olive leaves and grass.

. Apple: Oils with this flavor remind us of apples.

. Almonds - Commonly associated with sweet oils. The oils with this flavor and aroma remind us of nuts. Be aware that this flavor can be confusing. Rancid oils can taste similar.

. Bitter: typical flavor of the oils extracted from very green olives.

. Spicy: Spicy flavor. These oils are produced from olives harvested early in the season.

. Astringent: Sensation of some oils in the mouth. Note that it can be confusing. Mold can taste similar.

. Sweet: Very good taste. It does not leave any pungent, bitter taste and no astringent sensation.

It is also possible to find some varieties of olives that would give different flavors and varieties in olive oils:

Types of extra virgin olive oil - Varieties of fruits

. Arbequina: this variety of extra virgin olive oil comes from a very special olive called Arbequina. This small fruit is very resistant to climatic changes and is well known for its high quality. Its juices are spicy and slightly fatty.

. Alfafarenca: this variety of olive is of great resistance and late maturity. Its oil is of medium quality, but highly appreciated. Its bitter and spicy taste and its slightly golden color are its symbols of identity.

. Blanqueta: The almost white color is very common in this variety of fruit. They are harvested manually and no chemicals are used during juice extraction. The flavor of the oil is fruity and bitter, very aromatic and with a high percentage of linoleic acid.

. Frantoio: The oil produced by this variety of fruit is highly appreciated for its fruity flavor and its great conservation characteristics. It is sweet, creamy and smooth, very aromatic and very pleasant. Very similar to the arbequina.

. Genovesa: this variety of olive is highly appreciated for its productivity. The fruit is quite large, thick and produces a high quality, stable oil.

. Hojiblanca: Its oil is highly recommended for its composition. Very high percentage of fatty acids. Their tastes are very different; but, in general, fruity, slightly bitter and spicy.


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