• Piquancy
    This is typical of new and fresh oils and the principal and most reliable indicator of quality and safety.
  • Fruitiness
    This can be divided into light, medium or strong and describes the range of smells of an oil, depending on the variety of olives and the characteristics of the fruit (fresh and healthy, green or mature).
  • Bitterness
    This can only be discovered by tasting, and it can be in harmony with, or more powerful than, the oil’s spiciness. The more bitter an oil, the more polyphenols it contains, and thus the better it is for you.