Virgin olive oil comes with a wide range of aromas and tastes that enable us to tell them apart.

The term "fruit" is given to aromas that remind us of the scent of the fresh, healthy olives from which the oil is made. The fruit of an olive oil is said to be more or less intense according to how ripe the olives used to produce it are.

Each variety of oil has its own characteristic aroma or "fruit”. We can detect notes that remind of us a variety of fruits such as almond, apple and citrus fruits, plants like the fig tree and the tomato vine, as well as green notes that remind us of freshly cut leaves or herbs.

When it comes to its taste, extra virgin olive oils are very diverse, ranging from the smoothest, sweetest oils to fuller bodied versions with notes of "bitterness and "bite" of varying intensity.

When we talk about "sweetness" in the context of oil, we are not really referring to a sugary taste. We mean the smooth feeling that sometimes accompanies notes of green or dried almonds.

It is the "bitterness" of olive oil that reminds us of just-cut leaves or herbs. The “bite” of olive oil is the tactile sensation of bite characteristic of oil produced from ripening olives.

The type of soil, geographical conditions and the climate as well how ripe the olives are, give each harvest and each location many varying tones.

The possibility of combining the characteristics of some sweeter oils with other, more bitter and spicy varieties, for example, enable master oil specialists to create many different oils. They are oils with specific aroma and taste profiles that can be reproduced season after season. This is somewhat similar to what is known as cutting and assembly in the wine world.

The colour of olive oil ranges from pale yellow to dark green, but the colour has no bearing on the oil's aroma or taste, which we can only determine by tasting it.