HOW WE APPROACH OLIVE OIL
Let's face it - Extra Virgin Olive Oil can be expensive. It's magic in a bottle, though, and for all of its heart healthy, cultural and historic importance, we don't want a bottle to sit around because we're not enjoying the flavor. At Mercado Central, we break it down to 4 Dimensions of Olive Oil, in order to identify the flavors and textures that you enjoy most.
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1. FLAVOR
This is what we consider when we speak of the "fruitiness" or "nuttiness" of an oil. These flavors often range from green, unripe fruit of the olive itself and grassier flavors, through notes like green apple, banana or artichoke, all the way to ripe fruits like melon or even vanilla. These flavors are most pronounced when you exhale after tasting the oil, as the vapors trigger your sense of smell and the entire flavor of the oil - not just the taste - comes out.
2. FINISH
This is similar to what winemakers call "mouthfeel," and it's an easy aspect of EVOO to identify. Some oils have a lighter weight, as in presence on the palate, while some have a thicker texture and are more buttery. This is due to many factors, including the type of cultivar, climate and processing method, but the finish of an oil is important to consider for different applications.
3. BITTERNESS
Considered a positive quality in olive oil, as it signals the freshness of the fruit. Early harvest oils are often bitter. You sense this on the back of your tongue and back sides of your mouth, similar to wine. This feeling signals the raw fruit, and just as when you bite into a raw or unripe fruit and get that dry, prickly feeling in the back of your mouth, so, too, do you get this feeling from certain oils - the result of tannins. Tannins are polyphenols, a strong anti-oxidant that olive oil is rich in, and a strong anti-inflammatory and anti-microbial, as well. Bitterness is also known as "astringency" and has a puckering effect.
4. PUNGENCY
Also called "pepperyness," it's something everyone relates to immediately, and usually has a strong preference about. It's that rasp in the back of your throat that can, with a very robust oil, actually make you cough. This is one effect of a high oleocanthal content - a phenolic and strong anti-oxidant. Though it is common in young oils, and especially pronounced in the "early harvest" evoos, the presence or absence of it does NOT have any direct relation to the quality of the oil. Many excellent oils are very mild and of the highest quality, and quite often people prefer a strong finish and low pungency oil for things like dressings.
So look for cards like these next to our EVOOs, and let's find your favorites.
EXAMPLE EVOO
GET TO KNOW THE SINGLE VARIETALS
The beauty of 250ml is that you can keep more than one on hand. Each olive has its own character, and you'll enjoy different ones in different ways.
