Unlocking the Flavour Profiles of Quality Extra Virgin Olive Oil

At Carluccio’s, we believe that extra virgin olive oil is more than just a cooking fat—it is the very essence of Italian cuisine. Just as wine has varietals and vintages, extra virgin olive oil boasts a complex range of flavours, aromas, and sensory experiences.

Understanding these flavour profiles is the key to elevating your cooking, ensuring you pair the right oil with the right dish.

What are the different flavour profiles of good olive oil?

High-quality extra virgin olive oil is generally categorised by three main tasting notes. These characteristics are not flaws; they are markers of quality and freshness, and are created by the natural phenolic compounds (antioxidants) present in the oil.

1. Fruity (Fruttato)

This is the pleasant, fresh aroma and taste of healthy, green olives. The fruity note can range from delicate and sweet to intensely green and herbaceous.

• Delicate/Sweet: Often smells and tastes like ripe fruit, almonds, or even butter. This profile comes from riper olives harvested later in the season.

• Intense/Green: This is reminiscent of green leaves, freshly cut grass, artichokes, or green apples. This intense flavour comes from green, early-harvest olives.

2. Bitter (Amaro)

A positive characteristic, bitterness is felt primarily on the tongue. It is a sign of youth and high antioxidant content.

• What Causes It: High concentrations of polyphenols (antioxidants) are responsible for the bitter taste. The more intense the bitter note, the healthier the oil, as these compounds are what give the oil its protective properties.

3. Pungent (Piccante)

Also known as the peppery finish, this is a stinging sensation felt in the throat after swallowing. It might make you cough slightly, which sommeliers call "the scratch" (il pizzico).

• What Causes It: The main compound responsible is oleocanthal. Like bitterness, a strong pungency is a strong indicator of high polyphenol levels and a fresh oil.

What Influences the Flavour of Extra Virgin Olive Oil?

The complex flavour profile of any oil is determined by several factors, which are precisely what sets premium oils apart:

• Olive Cultivar: Different types of olives (e.g., Coratina, Frantoio, Taggiasca) produce vastly different oils. Some are naturally robust and bitter; others are gentle and delicate.

• Harvest Time: Early Harvest (Green Olives): Produces intensely fruity, bitter, and pungent oil with high antioxidant content. Late Harvest (Ripe Olives): Yields milder, sweeter, and more delicate oils.

• Climate and Terroir: The soil, altitude, and weather of the growing region (terroir), much like wine, deeply impact the flavour.

• Milling Process: Quality Extra Virgin Olive Oil must be cold-pressed. This retains the delicate aromas and ensures the preservation of the beneficial polyphenols.

Introducing Carluccio’s L'oro di Calabria

Here at Carluccio's, we have always sought out oils that exemplify the best of Italy, and our L'oro di Calabria ("The Gold of Calabria") is a perfect example of a robust, characterful oil.

It is sourced from the beautiful, sun-drenched region of Calabria, the "toe" of Italy, where the climate is hot and the ancient olive groves thrive.

The Flavour Profile of L'oro di Calabria:

• Profile: Medium-Intense

• Fruity Notes: Expect bright, green herbaceous notes—think artichoke hearts and fresh oregano.

• Bitterness & Pungency: It delivers a distinct, balanced bitterness on the palate, followed by a satisfying, peppery finish in the throat.

• Best Use: This robust oil stands up beautifully to strong flavours. Use it as a finishing touch for grilled meats, hearty bean soups, or simply dip it with crusty bread for a truly authentic Italian antipasto.

A truly great Extra Virgin Olive Oil is a finishing ingredient. It should enhance a dish, not just cook it. Try sampling a few drops of L'oro di Calabria on a plain piece of bread to appreciate the intensity and depth that high-quality, cold-pressed oil brings to the table.