Olive Oil from Spain

July 29, 2011

olive oil

You too can become an olive oil from Spain expert. Did you know that Spain produces an average of 1 million tons of olive oil annually, making it the #1 producer of olive oil in the world. Olive oil from Spain is produced from unique olive varietals grown only in Spain – Picual, Picudo, Cornicabra, Hojiblanca, and Arbequina, among others, making the flavor of the olive oil distinct from all others. If you want 100% olive juice you have to buy Extra Virgin - considered the finest of oils in terms of quality, with all the flavor and properties of olives (vitamins & antioxidants).

Now that you know a little about olive oil from Spain you can conduct your own olive oil tasting. The keys are to examine aroma and taste. Buy a couple of bottles of different varietals of extra virgin olive oil from Spain in your supermarket (for information visit www.oliveoilfromspain.com) and begin.


Before tasting, take a few sniffs of the oil to take in the fragrance. The best oils have a scent that’s fresh and somewhat fruity.


Pour about 1 teaspoonful of oil into a shallow tumbler. Next draw it quickly into the mouth, mixing it with air to register all the nuances of flavor. What should you taste for? Here is a short list of key tasting terms:

Peppery is the term used to describe a ‘bite’ in the back of the throat.

Bitter is similar to the taste of green olives. Considered a positive feature, it can be intense, or mellower.

Fruity is reminiscent of the odor of ripe, fresh fruit. These oils are best used uncooked.

Ripe also refers to a fruity taste from ripe olives; usually mild and sweet.

Sweet describes a pleasant, not sugary, taste; Almond flavor is associated with sweet oils these oils do well when paired with a dessert recipe.

With the best olive oils, you should be able to smell the fresh, fruity aroma of the olive and taste the subtle nuances of flavor.



Renee Pratta's picture

The best ... in the world!