Worldwide there are 260 varieties of olives. Although obviously not all of them are suitable for the elaboration of olive oil. In Spain, the leading country in the production of this emblem of Mediterranean gastronomy, are 13 the varieties used for the production of oil. Each of them has unique characteristics.
The different aromas in extra virgin olive oil
El extra virgin olive oil, being the highest quality, presents an explosion of aromas. This provokes the delights of the most exquisite palates. Due to its production process, it preserves all its organoleptic properties intact.
One of the aromas that is always present in a superior quality extra virgin is the aroma of olive. Obviously, the flavor of the product should remind us of the fruit from which it comes, even more so when we are talking about a traditional and careful preparation.
Another aroma that usually appears in all extra virgin oils good quality is the bitter. Although we obviously refer to a slight sensation that is in perfect harmony with all other aromas.
The remaining aromas that can be seen in the extra virgin olive oil are the following: grass, tomato, nuts, banana peel, spicy and sweet.
The exact combination of aromas will depend on the olive used for the elaboration of the oil. For this reason, this factor is one of those that must be taken into account at the time of buy olive oil. Without a doubt, we can find the variety that best suits the tastes of our palate.
The flavors of EVOO, according to the olive used
En Spain are mainly used 13 varieties of olives for the production of olive oil.
However, to buy well and not make mistakes with our decision, it is convenient to know the varieties as well as the aromas that they provide:
• Arbequina: gives rise to an extraordinary olive oil with a slightly sweet taste that adds hints of apple and almond.
• Blanquette: the olive oil offered is slightly fruity and sweet, although its flavor is not less intense for that reason.
• cornicabra: It is used in the production of an oil with a slight bitter touch, but at the same time very aromatic and fruity.
• cuquillo: Produced mainly in Almería, Murcia and Granada, this olive gives rise to an oil very aromatic and taste sweetish, with touches of almond and apple.
• Empeltre: With this olive an oil is made very aromatic, fruity and sweet.
• Hojiblanca: Produced in Seville, Cordoba and Malaga is used to produce a sweet and aromatic oil with hints of apple y banana peel.
Picual, hojiblanca and arbequina, the best known
• Lechin: Produced in Cordoba and Seville, the olive offers exceptional olive oil with a touch of apple and aroma of grass freshly cut.
• Cacereña chamomile: This olive has a high fat content and produces a smooth oil but with light spicy undertones.
• Beaked: It is grown in Cordova and gives rise to an intense oil, with a taste of almond and slightly sweet.
• Serrana de Espadán: This olive offers a fruity olive oil, fine and full of nuances of figs, almonds and truffles.
• green: Thanks to this olive a very aromatic and fruity oil is obtained with a slight spicy touch.
• green: It is characterized by having a high fat yield and offers fruity oils and at the same time something bitter and slightly spicy
The picual olive, an excellent fruit for a superior quality oil
La picual olive deserves our full attention, since it is the most cultivated in Spain. It reaches an extension of approximately 900.000 hectares, most of which are in Andalusia. Brands like ours from teleoliva They use it for the traditional elaboration of their extra virgin olive oils.
Not only because said fruit has a fat yield close to 27% of its weight, but also because It is the fruit of a tree of great vigor and very resistant. However, beyond the fat performance of the picual olive, the truth is that you get a olive oil with extraordinary organoleptic and medicinal properties.
The Picual variety
Of the same highlights a more pronounced bitter taste and in the younger varieties too more spicy. Although it is perfectly combined with aromas of grass, olive leaf, tomato and fig tree.
Another organoleptic aspect that should be noted about this oil is that it has a great body and a very intense flavor. This implies that using a minimum amount can provide great palatability to any culinary preparation.
Regarding their medicinal properties we must emphasize that the extra virgin olive oil picual variety It has a higher concentration of oleic acid. A monounsaturated fatty acid and consequently heart healthy.
It also has a high concentration of polyphenol antioxidants.
Extra virgin olive oil helps health
Picual variety olive oil it is one of the most stable against oxidation. It is also the most suitable for use in the kitchen as it perfectly withstands high temperatures.
Also due to its high content in oleic acid and the heart-healthy property of the same, this type of oil is the best to reduce the cbad cholesterol or LDL. Good cholesterol levels increase or HDL. This effect works in synergy with the activity of polyphenols, which prevent fats from oxidizing and accumulating on the arterial walls.
We can finally conclude that the extra virgin olive oil of picual variety It is the one with a more intense and full-bodied flavor. In addition, to medicinal level It is the one that maintains the greatest properties. However, the variety of our fields means that we can enjoy different olive oils simply extraordinary.
