When it comes to olive oil, the generic brand available at the local store simply will not suffice. True Italians know there are hundreds of varieties of olives used to make the many different olive oils. The olive oil used in a particular meal largely hinges on the specific appetizers and entrée served. Tasty olive oil is slightly pungent and bitter yet does not overwhelm the palate.
The fresh olives’ fruitiness should emerge along with subtle pepper flavor. In combination, these elements should form a well-balanced flavor with a lovely aroma and lasting taste.
No two Olive Oils are Exactly the Same
Some olive oils have a clean and crisp mouthfeel while others are comparably sweet and smooth. When the words “light” or “extra light” are used to refer to olive oil, they describe taste strength as opposed to the number of calories.
Filtered and Unfiltered Oil
Unfiltered olive oil that has a rustic look and small amounts of skin/pulp might look quite tasty and authentic yet this is not always the case. Excessive filtration or filtration performed incorrectly has the potential to affect aroma and flavor yet filtration is generally viewed as a positive as it prolongs shelf life.
Extra Virgin Olive Oil
Extra virgin olive oil is made in a mechanical manner without chemicals. This is the highest grade available to it is not processed as much as other varieties. This comparably high quality of extra virgin olive oil creates a litany of health benefits.
Olive Pomace Oil
Olive pomace oil is the oil extracted with the use of solvents stemming from the olive pulp after it is crushed. Olive pomace oil has more of a neutral and bland taste with an elevated smoke point, making it perfect for meats and other foods that are deep-fried.
Virgin Olive Oil
Virgin olive oil is not the highest quality, sometimes providing a sensory defect. Give virgin olive oil a try and you might find it tastes slightly similar to mushrooms. Some virgin olive oil tastes like vinegar.
Regular Olive Oil
Refined or pure olive oil, typically referred to as regular olive oil, is virgin oil put through a refining process either with chemicals or charcoal. However, solvents are not used to create refined/pure olive oil. In some instances, refined or pure olive oil is combined with virgin olive oil for improved taste.
