The most common variety in the central-south region of the province of Malaga. While a small number of olive oils are made from this variety, the alorena is mainly grown for the production of table olives.
This tiny olive is the most commonly produced olive in Catalunya. Given its intensely fruity taste, the arbequina has become extremely popular in Spain and has begun to appear in other regions as well.
A native to the Catalunya region, this variety is at risk of extinction. Thanks to the efforts of several producers like Moli dels Torms, the arbreblanque olive is making a slow comeback in the artisanal oil market.
A poorly known olive found in the region of Valencia––often used in blends.
The cornicabra is the second most common olive in Spain, and is grown primarily in central regions surrounding Toledo. This olive has a very high concentration of oil and is also used in preserves thanks to its firm texture.
Grown in the regions of Aragon and the Balearic islands, this olive also goes by the name Aragon in its black table olive form.
A lovely Italian olive now grown in Spain, and used primarily to produce monovarietal oils.
This large, hearty olive is very popular in Spain. It has very low oil content so it is used almost exclusively for preserves.
The hojiblanca olive is the third most commonly grown olive in Spain, found primarily in the regions of Cordoue, Malaga, Seville and Grenada. It has a very high olive content and a fleshy texture, which make it a very popular table olive.
Also known as cuquillo, this olive is grown in the south east of Spain and is used for both oils and preserves.
A native olive now grown in the Caceres region of Estremadura. Although it has relatively low oil content, this olive is of the finest quality, and is also used in preserves.
The most common olive in Spain, representing 50% of all the olives produced. The picual has the highest quantity of antioxidants, which makes it a very resistant oil. It is grown primarily for the production of olive oil.
A taste in some olive oils (positive attribute).
A positive attribute reminiscent of green olives. Bitterness is linked to the level of antioxidants present in the olive oil. It is often associated with fresh olive oils and decreases gradually as the oil ages. Bitter tastes are perceived at the back of the mouth.
A term used to designate an olive oil produced from two or more varieties of olives (in vinicultural terms, the word “coupage” is used for wines composed of more than two varietals).
The taste of oil made from olives that have been stored in brine.
A characteristic found in oils that have spent too much time in contact with metal surfaces during milling (negative attribute).
Dénomination d’origine / The official name of the region in which the olive oil was produced.
An aroma reminiscent of old hay (negative attribute).
The taste of olive oil made from olives picked off the ground and covered in dirt (negative attribute).
Reminiscent of the odour of fermented olives––this negative attribute is often found in dark fruity olive oils.
An aroma (positive attribute).
All of the fresh fruit perfumes associated with the aromas found in olive oils: green apple, red apple, banana, lemon, grapefruit, etc.
“Fruity dark” olive oils are produced from very ripe olives. Producers must know exactly when to pick the olives and extract the oil to produce a high quality, fruity dark oil. Too late and the oil will have an aroma of mold, with a moisture content too high to qualify for the extra virgin appellation.
olive oils with “fruity green” aromas are dominated by herbal sensations. Common aromas are raw artichoke and various green fruits. These types of olive oils also feature a certain degree of bitterness and/or spiciness that speak to the freshness of the olives at the moment of extraction.
The passage from “fruity green” to “fruity ripe” is due to the stage of maturity at which they are picked. Fruity ripe olive oils often have the aroma of almonds, red or yellow fruit, linden or florals. These oils are most often light-tasting oils (less bitter, hardy).
An aroma reminiscent of freshly cut grass (positive attribute).
The aroma of green leaf or green wood (positive attribute).
A flavour common in oils that have been stored in humid conditions.
an olive oil produced from a single variety of olives.
A paint-like odour and flavour occurring in oils that have been overly oxidized.
A spicy sensation felt in the back of the throat, produced by olives that are picked early in the season… This type of sensation is associated with active polyphenols in olive oil, which decrease as the olive oil gets older.
said of olive oils that feel soft in the mouth, and produce a velvety, smooth sensation.
A characteristic found in certain oils produced from dry olives (negative attribute).
Any element that slows or prevents the process of oxidation.
The date after which the product is said to be “expired.” According to Canadian law, the product cannot be sold to a consumer after this date. Expiration dates are found on most fresh and dairy products: meats, eggs, milk, cream, etc.
A quality perceived by the sense of taste. The four fundamental flavours of taste are: acid, bitter, salty, and sweet.
According to the rules of the International Oil Council, olive oils must have a “best before” date clearly indicated on the label of the bottle. The “best before” or “Best consumed before” dates indicate the time frame in which the oil should be consumed. Olive oils can be consumed for up to two years following their production. The oil can still be used after that date if it has been kept properly, however, it will have lost some of its attributes. Olive oil is, after all, simply the juice made from the fruit of the olive.
All of the faults present in an olive oil.
Oleic acid is a naturally occurring acid in olives. The term oleic does not refer to taste, although it is often confused with bitterness or astringency. It is a parameter used to measure the degree of deteriorated fat. The lower the degree of oleic acid, the higher the quality of the olive oil. Extra virgin olive oil should have an oleic acid rating of no higher than 0.8%. Acidity, however, is not the only criteria used to classify extra virgin olive oils.
a natural, plant-based chemical antioxidant.
All of the qualities present in an olive oil. The positive attributes present in olive oil are: fruitiness, bitterness and spiciness.
the operation or function of the senses; perception or awareness of stimuli through the senses. The five senses are: taste, smell, hearing, sight, and touch.