Fruity green, fruity ripe and fruity black olive oils
Olive oils can be classified according to three taste families: intense taste (green fruity), subtle taste (ripe fruity), old-fashioned taste (ripened olives or black fruity).
- Olive oils with an intense taste (fruity green), with vegetal and herbaceous notes, has a slight bitterness and pungency. They are produced from fresh olives harvested during their maturity.
Oliv&sens Picholine, Bouteillan and Aglandau olive oils are part of this family of oils with an intense taste.
- Olive oils with a subtle taste (ripe fruitiness), sweet, with aromas of fruit, flowers and vegetal notes. They are produced from ripe and fresh olives.
Oliv&sens Négrette olive oil is part of this family of oils with a subtle taste.
- Olive oils 'matured olives', with notes of vanilla, cocoa, candied fruit, it has no bitterness. They come from olives that are matured for about a week under very specific conditions, before extracting the olive oil. These oils are distinguished from oils with an intense taste and a subtle taste because they do not present a vegetable aroma, nor character of fresh fruit.
Oliv&sens olive oil Old fashioned taste, as its name suggests, is part of this family of 'matured olive' oils.
It is therefore the variety of olives, their maturity and the oil extraction method that determine the family to which each olive oil belongs.
Thanks to these three families of olive oils and their great aromatic diversity, everyone will be able to find the olive oil they like for each use.
Discover our olive oils in 500 ml or 250 ml format in our Book
The three main virgin olive oils suitable for consumption are:
- Extra virgin olive oil (EVOO), considered the best. It is a virgin olive oil whose free acidity expressed in oleic acid is less than 0,8%. This one presents no defect neither in mouth nor in the nose and must have a fruity present.
- Virgin olive oil (VOO), with no other treatment than washing, decantation, centrifugation and filtration, is virgin olive oil whose free acidity expressed as oleic acid is included between 0,8 and 2%. This oil may have a slight flaw and the fruitiness should be present.
- Current virgin olive oil (or lampante), whose free acidity expressed as oleic acid is strictly greater than 2% and has defects. This can only be consumed after being refined and then mixed with olive oil.
