There are few products in history that are as closely linked to human beings and their cultural development as olive oil. Since the origin of the olive in the Cenozoic era and its first cultivation six thousand years ago in Asia Minor, olive juice has been a tireless companion throughout man’s evolution.
To discover olive oil it is important to understand each and every factor involved in the process: the climate, the olive tree, the fruit and the production.
Olive trees are usually grown in Mediterranean climates, which have mild winters and long, warm, dry summers.
The olive tree is a medium-sized tree, about 4 to 6 metres high, depending on the variety.
The olive is the fruit of the olive tree; it is an edible drupe of variable size and with a single stone. The oils are stored in the flesh.
Understood as the transformation, it comprises several phases that start with picking the olive and ends with packaging the product.
The oil obtained from pressing the olive may be classified according to its acidity in extra virgin oil.
Olive oil is very beneficial due to its nutritional value and that is why it is the best choice when cooking any dish.
Virgin and extra virgin olive oils are known as ‘olive juice’; they have a stronger flavour, which varies according to the variety of olive they come from. When used raw, virgin and extra virgin oils flavours become more prominent, taking centre stage. When dressing a salad, making a sauce or eating bread, oil enhances the taste of the food, adding a special touch that is enjoyed on the palate.
Tasting comprises carefully examining the oil through three senses; sight, smell, and taste. A sensorial analysis that can be summarised in the following steps.