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fruity extra virgin olive oil

Fruity extra virgin olive oil

Extra virgin olive oil is often described with the adjective "fruity". According to the International Olive Council (IOC) the adjective fruity indicates the presence of the typical fragrance of an healthy and fresh olive, cultured at the right degree of ripeness (maturation). What does the fruity intensity depend on? It's not easy to establish with certainty all the factors that influence the fruity of olive oil, certainly the harvesting time of the olives, the processing methods and the "cultivar" from which the olives are obtained, Casaliva, in our case of the Garda extra virgin olive oil Le Prandine. Le Prandine oil, in particular, is defined as light-medium fruity, which describes a well-balanced degree of bitterness and spiciness, suitable for preparing simple and delicate dishes, with balanced tastes.
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