Olive oil comes in different grades, of which extra virgin is the highest. However, many people don’t know that olive oil can be categorised by the intensity of the flavour. Different intensity oils have different applications. For instance, depending on what you are cooking, you may require a less intense oil so that the flavour of the oil doesn’t dominate the dish. More intense oils are used when the flavour can be appreciated, for example as a salad dressing.
The intensity of the oil is influenced by the the type of olive used and how ripe it was when picked. Most olive oils are blends of various types of olives which combine to create an olive oil which conforms to the intentions of the producer. However some oils are monoculture oils, made from a single variety. Some producers opt to produce one oil which they believe to be their optimal blend, while others will produce an oil in each of the intensity categories.
The main categories of olive oil are:
Delicate / Mild
Olive oils in this category have a very subtle flavour and are often described as sweet, nutty or buttery.
Medium
Medium oils are more intense than delicate oils, and generally described as green, grassy or peppery.
Robust / Intense / Fruity
These olive oils have the strongest favours and are usually described as full, bold or spicy.
The olive oils entered into the SA Olive Awards each year are categorised into these three categories. You can see the full list of awards here.
- London International Olive oil Competitions 2018 - December 15, 2017
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