Reasons for flavour intensity differences in extra virgin olive oil

Did you know that variation in flavour intensity between different olive oils is due to more factors than only the cultivar?

Soil biology and composition as well as the degree of the fruit’s ripeness at the time of oil extraction also play a part in the flavour intensity of your extra virgin olive oil. The soil type and its pH level influences the solubility of nutrients and the activity of micro-organisms that break down organic matter and carry out chemical transformations. Soil pH thus affects the availability of several plant nutrients, and helps to determine how much water, nutrients and minerals are available for absorption by the tree roots, resulting in distinctive flavour and pungency experiences.

Lamara olive oil with its distinctive strong sharp nose, aromatic flavour, rich mouthfeel, and pleasant bitterness comes from trees grown in well-drained, healthy, sandy soil. The other styles of extra virgin olive oil, namely delicate olive oils, are oils with a mild taste and a shy, fresh and fruity aroma. Medium style oils have a good balance between fruity aromas, bitter mouthfeel and peppery or throat pungency and tingling after taste while intense style olive oils are very fruity and pungent with a robust, strong bite of bitterness.

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