Olive oil is making an enormous advance in the Australian kitchen. We can imagine that you have questions about the use of olive oil. We have the FAQ on this page to your collection. Is your question not listed? Ask your question via the contact form!
Flavour of olive oil
Many indicators can only be judged by experts, but there are other important characteristics which can help you distinguish a good olive oil from an average product: fragrance and flavour.
Fragrance: the first assessment is olfactory, which gives you an insight into both positive aromas. These are the typical fruity notes and the aroma of vegetables and herbs such as artichoke, tomato, aromatic herbs and almonds. Negative aspects such as an unpleasant fragrance, fermented flavour or bitter flavour can also be noted.
Taste: with the second evaluation, the basic fragrances are confirmed, but it is also possible to note bitter and spicy tastes.
In nearly every oil which comes from high-quality, fresh olives which are pressed immediately after harvesting, you can taste a slightly bitter, spicy flavour. This characteristic of extra virgin olive oil comes from the powerful natural antioxidants (polyphenols) found in olive oil. According to modern medicine, these antioxidants play an important role in the fight against the oxidation (and therefore the ageing) of the cells of the human body.
The olive oil can be kept at the latest until the end of the month stated on the packaging.
Olive oil starts to congeal at temperatures below 7 degrees Celsius. This does not affect the quality. At room temperature, the olive oil will return to its original state.