Consumer Buyer Guide to Olive Oils

PASEO DE RUBI, Spain - Nov. 28, 2017 - PRLog -- Olive oils from different countries have different flavours, as grapes grown in one part of the world taste completely different from those grown elsewhere.

Oils of one region differ from the oils of another region and once you know this difference you can match the best oil to each dish and make a subtle difference to your cooking.
Here are some of the most common factors that affect the taste of olive oils:

• The variety of olives used
• Region, location and soil conditions where the olives were grown
• Weather conditions during the growing season
• Level of ripeness of the olives
• Harvesting method and timing
• Pressing technique
• Storage

When we talk about olive oils the first name that comes to mind is Spanish Olive Oil.
Spain produces the best and the most olive oil in the world. There are, of course, other countries such as Italy, Portugal, Greece, Australia, and the USA, producing olive oil.
Here is a basic guide to the different oils from different countries.

Spain
Spanish olive oils have a mild fruity taste and go well with garlic, parsley, lemons, and other similar flavours. Because of the fruity taste, Spanish olive oils also go well as salad dressings, and bread dipping.

Italy
Olive oils from Italy come in a wide variety and are also extensively used worldwide. Olive oils from Italy are generally dark in colour, with an herbal aroma, and grassy flavour.

Greece
The olive oils from Greece are darker than Italian olive oils, and have a slightly more herby flavour. This obviously means these oils go extremely well with parsley, lemon and black pepper.

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OLIVE OILS FROM DIFFERENT COUNTRIES HAVE DIFFERENT FLAVOURS-A BASIC GUIDE
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