Knowing the type of olive used to produce extra virgin olive oil is key. While the Arbequina olive produces milder and lighter oils, the Picual or Cornicabra varieties will be more bitter and spicy, and the Hojiblanca combines fruity and spicy notes.
In Spain alone, there are more than 260 types of olives, which are used to produce an equal number of olive oils. And if we consider the Coupage (oils extracted from different mixed olives), the number of oils is enormous.
It is important to remember that, in general, there are no “good” or “bad” olives when it comes to producing good olive oil. The olive imparts aromas and flavors, but excellent juices can be extracted from all of them.
The process is more important, from the cultivation of the olive tree to its extraction and processing in the mill. If this process has been carried out rigorously and the extraction has been cold, we will surely obtain a fresh and aromatic olive oil.
We must also not forget its preservation. Unfortunately, we too often see renowned olive oils in commerce, “abandoned” on shelves at the mercy of heat and light, which degrade them.
The most popular EVOOs are:
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