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Have you ever wondered what an Ecological Gourmet EVOO tastes like? You don’t need to keep imagining it. Just read this post so that you can feel it penetrating your taste buds, although…. better to do it for real by tasting our Ecological EVOOfrom La Verea Andaluza.
The flavours of a Gourmet Organic EVOO
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Our Our Organic Extra Virgin Olive Oil is fruity and spicy. It is a balanced monovarietal Arbosana oil, with low acidity. Fruitiness is the most important positive attribute when organoleptically evaluating virgin olive oil. Spicy is the most special aftertaste, due to the difficulty in obtaining it. The flavour and aroma of the oils are their main characteristics and depend on their fatty acid composition. These are determinants of many organoleptic characteristics of the different oils. The level and type of fruitiness depends on the variety, but also on the degree of ripeness of the olive. In order to measure these characteristics of the oil, other factors have to be taken into account, such as:
the Oil.
- The time of picking
- The type of soil where the olivar
- Whether the olives are rainfed or irrigated
- The type of beating in the oil mill
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is located.
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The important thing is that these sensations come from a healthy fruit, whether green or ripe. Depending on its degree of ripeness, we will detect more or less intense sensations.
A matter of taste
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Are you too bored of the oils without personality that abound in supermarkets? We understand. There are already many of us consumers who are looking for an olive oil with a certain bitterness and spiciness. That which at times sticks in the throat and even makes us cough. For the same reason, others claim to prefer the sweeter and milder oils, which have almost no bitterness or spiciness. These attributes may seem aggressive and even unpleasant to them. It is a matter of taste, but today we are going to talk precisely about these two controversial attributes of olive oil. We anticipate that they are very positive attributes in first pressure or cold extraction olive oil. 
Olive oil from first pressure or cold extraction.
Why does olive oil sting?
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If an olive oil stings, it is because it is an Extra Virgin Olive Oil of superior quality. The stinging flavour is intense according to its richness in polyphenols. These are natural antioxidants. They come from the decomposition of oleuropein, a substance found in the pulp of the olive and in the leaf of the olive tree. oleuropein is responsible for the bitter and astringent taste of olives freshly picked from the tree. Among these polyphenols are the tyrosols and the hydroxytyrosols; as well as oleocanthal, an excellent natural anti-inflammatory without the side effects produced by drugs. The latter is responsible for the oil scratching in the throat.
Extra features, like the oil
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Other characteristics of Extra Virgin Olive Oil are the smell and flavour. These remind us of fruits and vegetables; of clean aroma from nature. The most common are the smells of tomato, banana, apple, grass and leaves. But we can also detect in the oil notes of avocado, red fruits, nuts, cinnamon, kiwi, melon, artichoke, coffee, vanilla, cocoa, floral notes or fig tree. All this in addition to the olive oil flavour. These aromas will be more pronounced in oils obtained from greener olives. On the contrary, we will obtain more moderate aromas and milder flavours when the oil comes from olives that are more mature. Our Gourmet Ecological EVOO extracted from Arbosana olives is balanced in the mouth. It has a persistent sweet flavour, delicately bitter and spicy of medium intensity. The aroma is fruity, reminiscent of smells such as freshly cut grass, almond, tomato, nuts, banana or artichoke. The quality of our Arbosana olive oil is due to the fact that in our olivar in La Campana (Sevilla) we pamper both the olives and the nature in which they are immersed. Our family principles are the reasons why we do not use chemical products and instead we take advantage of what nature itself offers us. The biodiversity of our olivar and the biological controls protect both the olivar and the soil. Furthermore, our organic certification ensures the absence of herbicides, phytosanitary products and other pollutants by means of controls in specialised laboratories.
