The History of Olive Oil Pt2

"If you deconstruct Greece, you will in the end see an olive tree, a grape vine and a boat remain. That is with as much you reconstruct her." -Odyseas Elytis Greece's Nobel Prize winning poet.

Olive Oil tasting:

Since extra virgin olive oil is simply pressed fruit juice without additives, the factors influencing its quality and taste include the varieties of olives used, the terroir and the countless decisions, production practices and the dedication of the producer. Olive oil tasters describe the positive attributes using the following terms:


• Fruity: Having pleasant spicy fruit flavours characteristic of fresh ripe or green olives. Ripe fruit yields oils that are milder, aromatic, buttery, and floral. Green fruit yields oils that are grassy, herbaceous, bitter, and pungent. Fruitiness also varies by the variety of olive.


• Bitter: Creating a mostly pleasant acrid flavour sensation on the tongue.


• Pungent: Creating a peppery sensation in the mouth and throat.


 The traditional palate cleanser between olive oils, is water, plain or sparkling, and slices of Granny Smith apple.

You may notice the smell of fresh-cut grass, cinnamon, tropical fruits or other aromas of ripe or green olive fruit. This is a good time to point out that the word “fruity” in olive oil can refer to vegetable notes, i.e. green olive fruit, as well as to ripe fruit notes. So think of artichokes, grass and herbs as “fruit” when you taste olive oils!

Music by Pavlos Kapralos

Voiceover recorded at Richard Bignell's studio, Area18 in North Acton.


Thom & The Delicious Legacy

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