Olive trees are some of the oldest trees ever harvested by humans, a practice that is thought to date back more than 8,000 years. Today, olive trees are grown both for their fruit and oil.
Like wine, the flavour, colour and taste of olive oil will vary depending on the type of fruit used and the climate, soil and geographic location of cultivation. The variety and degree of ripeness of the olive influences the colour of the oil, so green olives produce grassy, green oils, while ripe black olives produce a rich yellow oil. Less ripe olives produce a rich, green oil which is considered superior, however will pale after a few months. But don’t be fooled! The colour of the oil in a bottle will not always give away its origin as changes in the growing conditions, as well as the blend that went into it, can greatly influence its colour and flavour.
Olive Oil connoisseurs identify four categories along the taste spectrum:
Fine, gentle-flavoured oil with a hint of olive taste is considered light;
Delicate, buttery-flavoured oil is mild;
Strong, distinct olive taste are semi-fruity;
Peppery or fruity, strongest olive-flavoured oil.
As well, olive oil can be divided into four major groups, which are distinguished by their level of acidity: Extra Virgin, Virgin, Pure and Light.
For the audience of Artisan House who are interested in best quality from best practice sources, let’s focus our attention on Extra Virgin Olive Oil: the highest quality oil, made from the first pressing of olives, with the lowest acidity level at less than 1%. Characteristically, this group of oil has an intense, fruity flavour. It can only be extracted mechanically or manually cold pressed, without using heat or chemicals, so the oil is not altered.
Have you ever seen Extra Virgin Olive Oil made from harvest to pressing? I have an am pleased to share this sneaky insight of the Yellingbo Gold Harvest 2016 with you:
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