Extra virgin olive oil is a delicacy in itself, but not all are the same. In fact, there are many characteristics, nuances, technical processes, and agricultural decisions that set an ordinary EVOO apart from an exceptional one.
At Almazaras de la Subbética, we explain what to look for to know whether you’re consuming a true olive-oil gem. When you buy a bottle or jug of olive oil, it’s crucial to read the label carefully, where its place of origin is specified, as well as the olive variety or varieties used and whether it is a single-varietal EVOO or a blend. The more information, the better your choice will be!
So, a top oil has impeccable traceability. And an excellent EVOO begins before it ever reaches the mill: it must be exclusively juice from healthy olives, with no bruising and no fermentation.
The best oils come from early harvest, when the fruit is still green or at veraison. Likewise, the olives must be milled shortly after harvesting, and extraction must be carried out at a temperature ≤ 27º.
Also, don’t forget that extra virgin olive oil has free acidity of 0.8% or less.
On a sensory level, it should be enticing and highly appealing. Positive aromas include freshly cut grass, tomato plant, artichoke, arugula, apple, or green banana, among others.
On the other hand, on the nose and palate there should be no rancid, vinegary, musty notes, nor any “fusty” character—that is, fermented olives.
Of course, a premium EVOO enjoys a perfect balance among its organoleptic properties: fruitiness, bitterness, and pungency. These attributes should also appear on the palate gradually, not abruptly.
When we taste a good oil, it may leave a peppery and/or bitter aftertaste. However, this is not negative; on the contrary, it is a sign of an abundant presence of polyphenols, with strong anti-inflammatory and antioxidant power, and it indicates the product’s quality and freshness.
Although color is not a quality criterion, it is important that its tone ranges between green and golden. Likewise, whether an oil is more or less intense is neither a synonym for quality nor the opposite—everything depends on the consumer’s taste and choice!
It is true that the most awarded and best-rated oils tend to show a certain complexity, expressed through positive attributes combined with mastery. The result is harmonious, highly interesting, and it captivates the consumer, as these EVOOs can boast a personality of their own and add very enriching nuances in the kitchen.
And remember that the packaging also matters: the more opaque, the better, and glass or tin is preferable to plastic. Its mission? To protect the EVOO from light, which alters its organoleptic properties, just like exposure to oxygen and heat.
So now that you’re a true gourmand of liquid gold, take a look at our online store and put your knowledge and your palate to the test.
