The differences between green fruity, ripe fruity, black fruity olive oils

First of all the term fruity is used because the olive is a fruit. Depending on the time of the olive harvest we distinguish green fruity olive oil from ripe fruity olive oil.

Green fruity olive oil

The green olives picked prematurely in October will give a green fruity olive oil. The pressing of these olives is done immediately to preserve as much as possible the nutritional qualities of the olive. Hence the name "extra virgin" olive oil: it is extracted quickly and only by cold mechanical processes, so as not to alter the quality.

Le fruity green, has vegetal aromas, a feeling of freshness and a pungent flavor on the palate called the ardor.

ripe fruity olive oil

The purple olives Arrived at maturity, harvested later, from November to December, are crushed directly after the harvest, just like the green olives giving green fruity olive oil. I'ripe fruity olive oil thus obtained is also "extra virgin".

Le ripe fruitiness, less fiery and bitter than the fruity green, has aromas of ripe fruit and great aromatic richness.

Some olives lend themselves more to green fruitiness, others to ripe fruitiness.

Black fruity olive oil

Finally, the dark fruity, also called "Old-fashioned taste", comes from late-harvest olives, just like ripe fruitiness, but unlike ripe fruitiness, the olives are not crushed directly. They are stored in large crates, left to ferment anaerobically (in the absence of oxygen) for a few days, at a controlled temperature. Because of this fermentation, black fruity olive oil is not an “extra virgin” but “virgin” olive oil. This technique requires a great deal of skill on the part of the miller, because the fermentation of a fruit can quickly go wrong and spoil the entire harvest.

Fermentation leads to a drop in acidity and bitterness; Olive oil dark fruity thus obtained is an olive oil with truffle aromas, tapenade.

Old-fashioned taste Oliv&sens olive oil is a black fruity type oil; The other Oliv&sens oils, Négrette, Aglandau, Bouteillan and Picholine, are typically green fruity.

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