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Myths and truths about the right taste of Olive Oil
There are characteristics that are related to the biological value of olive oil.
We want our oil to taste and smell good. The fruity flavor are characteristic of Greek olive oils.
As for the slightly bitter and spicy taste, it is also characteristic of the Greek oils produced at the beginning of the olive growing season, mainly from olives that are still immature.
The right taste spreads throughout the oral cavity and is eliminated a few seconds after the test, in contrast to the saturated, seasoned oil, whose taste is annoying.
Some other defects, usually perceived by smell and taste are the following:
When the olives are stored in piles for many days the olive oil we receive smells like spoiled cheese
When the olives are stored for several days in wet conditions and a large number of fungi have grown, then the oil smells like mold.
When we pick olives that have fallen to the ground several days before then the oil smells like dirt.
When the olives are wet or stored in nylon bags (a completely wrong practice) the resulting olive oil resembles wine or vinegar and this taste is due to a fermentation process that took place in the olives.
The Golden Olympia company based in Ancient Olympia specializes in the production, bottling, standardization and marketing of extra pure virgin olive oil.
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Having the blessing of operating in a place that produces one of the best olive oils in the world makes our job easier.
The packaging and standardization of olive oil is just as important as its production process. The bottle protects and highlights our product giving the appearance that befits a high quality good.
There are characteristics that are related to the biological value of olive oil.