As I have already written in the lines making up this blog, there are many different olive varieties. As you are aware, this leads to a number of different nuances in the world of EVOO. I have not yet written about the aromas and flavors provided by these different types of olives. I’ll start out with those that are most common.
This attribute refers to oil extracted from green or mature olives. In the oils obtained from olives harvested early you will find an aroma and flavor of green leaves, artichoke and/or eggplant, depending on the variety of olives used. These are very fresh nuances that add to the personality of extra virgin olive oil.
Smelling olive oil and detecting the fruity smell of freshly cut grass with notes of sweet basil, cinnamon or mint is something you can grasp in quality EVOO.
Another note you can detect is a slight bitterness with fruit nuances. At this point, when tasting the olive oil it may suggest flavors such as banana, apple or citrus fruits.
NUTS: Walnuts, Almonds
At the end of the tasting process is where the spiciness of olive oil made from green olives (richer in polyphenol) shows up. At that moment and in the aftertaste is where you can detect touches of nuts such as walnuts or almonds.
Of course tasting notes consider many more variables, such as median defects and fruitiness (as well as chemical tests). But the few things I’ve told you here should serve as a basis to widen your knowledge and further your enjoyment of extra virgin olive oil.