Far from being a simple condiment, extra virgin olive oil is a living, nuanced product, profoundly influenced by the time of harvest. Whether fruity, sweet or piquant, each type of olive oil responds to specific tastes and uses.
Understanding these differences will not only enable you to better appreciate the flavors, but also to sublimate your everyday dishes, from the simplest to the most refined.
Fruity olive oil: vegetable freshness and character
Fruity olive oil is made from olives that are still green or slightly turning. This early harvest concentrates intense vegetal aromas: raw artichoke, green tomato, fresh grass, olive leaf, even green bell pepper.
On the palate, these oils are characterized by :
– Slight bitterness,
– Ardency (spiciness in the throat),
– Liveliness.
They often contain more polyphenols, and therefore more antioxidants. This energetic profile blends perfectly with salads, grilled fish or raw vegetables, bringing relief and freshness. Artisanal oils with herbaceous aromas fall into this category, highly prized by lovers of authenticity.
Sweet olive oil: smooth and elegant
Sweet olive oil is made from olives ripened on the tree, giving it a round, supple, balanced texture. The aromas are softer, evoking :
– Fresh almond,
– discreet red fruit,
– lime blossom or ripe apple.
On the palate, this oil is less bitter and less pungent, with a silky, melting sensation.
It’s the perfect oil for delicate preparations: white fish, steamed vegetables, homemade sauces, or even olive oil-based desserts. It enhances without dominating, and will appeal to palates looking for a fine, fluid, smooth oil.
Piquant olive oil: intensity and freshness
Piquant olive oil – often from a very early harvest – has a tonic, intense profile. It has an intense green fruitiness, with a high concentration of polyphenols, resulting in a characteristic pungent aftertaste.
It reveals strong notes of
– Arugula, black radish, vegetal bitterness,
– Fresh spices, sometimes lightly spicy.
In cooking, it adds character to recipes such as grilled meats, country soups, roasted vegetables and strong cheeses. This oil is ideal for those who like their sensations straightforward, and for cooks in search of structure and depth.
Choosing the right olive oil: according to dish and season
– For freshness and authenticity: opt for a fruity oil.
– For subtlety and sweetness: choose a mild olive oil.
– For strong, spicy cooking: choose a spicy oil, rich in polyphenols.
Alternating these profiles will enable you to vary the pleasures and adapt each oil to your seasonal recipes.
A selection of olive oils to suit you
Each type of olive oil tells a different story. Whether you like fresh vegetal flavors, round gourmet tastes or pungent power, there’s an oil that’s just right for you.
At Olio Sasa, these profiles are represented by artisanal cuvées from a family olive grove in Sardinia. Their fruity green oil, their gentle winter cuvée, or their intense oil with peppery notes are all proposals to sublimate your cuisine, with demand and emotion.
