Factors Affecting The Flavor Of Spanish Olive Oil

Available in a variety of diverse, distinctive and subtle flavors, Spanish olive oil heightens the flavor of your favorite meals. It provides health benefits that conduce to a longer life.

As with wine, the region, climate and variety all help rule the flavor of Spanish olive oil. The most needful work on on taste, however, centers on the harvesting season and processing procedures.

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How the Harvesting Season Determines Flavor

Factors Affecting The Flavor Of Spanish Olive Oil

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Although olive trees may furnish crops for any months, the time of harvest significantly affects the comprehensive flavor of the oil. In the earliest months, olives furnish oils with a bitter, stronger flavor. Later harvests tend to be milder and buttery.

Mature green olives harvested in the fall furnish a sharp flavor many refer to as peppery, grassy or woody. Those harvested in early winter are ripe, purple or black, and furnish a smoother, fruitier gold-colored product.

How Processing Affects Flavor

How olives are handled post-harvest dramatically affects the final taste of the product. Freshly picked fruits are crushed whole at the processing mill. They are packed into a mash and centrifuged or pressed to free the oil from the fibrous fruit.

Pressed olives are left to sit until the oil separates and floats to the top away from the heavier impurities. Centrifuged fruit is processed twice to ensure that no impurities remain in the final product.

The separated olive oil is left to age in the middle of three to six months. The longer the aging process, the less bitter the taste.

Ways to protect the Flavor of Spanish Olive Oil

When you first buy olive oil, it's likely to be at its most flavorful state. Unfortunately, as time goes by, the taste tends to diminish or change.

To support the flavor, store the stock in a dry, dark, and cool place; such as a cupboard or pantry. Light and heat will degrade the oil and refrigerators generate condensation that may dilute the oil and compel spoilage.

Make Your Oil Last

When purchasing Spanish olive oil, you truly do get what you pay for. If you've spent a pretty penny on a single import, make it last by stocking an cheap brand as well.

Use the less potential stock for cooking and save the high potential stuff for salads and uncooked dishes. This will allow you to savor the taste of fine imported products without having to enduringly reorder or make trip after trip to your local market.

Factors Affecting The Flavor Of Spanish Olive Oil

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