AGRICOLA

The oil and honey factory

How do I recognize good olive oil?

A first-class olive oil smells vegetal and fresh , that is, like:

  • freshly cut grass, unripe, unpickled olives (always)
  • fresh green herbs, green bananas and raw leafy vegetables (often)
  • raw artichokes, green tomatoes and their leaves (certain varieties)

and tastes :

  • slightly bitter (tongue)
  • sharp (neck)


A bad olive oil can smell like :

  • cooked vegetables, cocoa
  • pickled black olives
  • old nuts, wine, vinegar,
  • Foot sweat, cheese, old fat, rancidity

and tastes :

  • stale, bland, oily
  • rancid, moldy
  • after window putty
  • often leaves a greasy palate


Try, taste, practice, because:
Taste can be learned.

Cook with extra virgin olive oil

Carefully produced and filtered immediately after extraction, extra virgin olive oil is ideal for cooking thanks to its high oleic acid and polyphenol content and can be heated to approx. 180°C.
However, heating causes a slight change in taste. This can be compensated for by drizzling some cold, high-quality olive oil over the finished dish.

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