Tasting Notes
Read and share tips about taste and usage of (ELEO) olive oils
Extra virgin olive oil generally falls into three categories: delicate, medium or robust. There are a few factors that determine where an olive oil lands on the style spectrum, and while weather and climate play a part, the olive variety and date of harvest are of primary importance. Let’s take a closer look at each style of olive oil.
Delicate Olive Oil
A delicate olive oil has a smooth and buttery taste, you notice a fruitiness in the nose, no bitterness at all and a slightly peppery aftertaste. Delicate olive oil is ideal for baking and frying or as a substitute for butter or mayonnaise. In many recipes you can replace butter with delicate olive oil. You can even use a delicate olive oil as a spice.
Medium Olive oil
A medium extra virgin olive oil offers a fruity taste, a grassy scent and a peppery or spicy aftertaste. Medium olive oil is fantastic on vegetables and in vinaigrettes, and makes a wonderful oil for dipping bread. Medium-intensity olive oil works well on any vegetable, from tender butterhead lettuce to peppery arugula. Or dip veggies in medium olive oil before stir-frying or grilling, then drizzle those soft, caramelized treats with more olive oil to top it off.
Robust Olive Oil
A robust olive oil offers a bold flavour, a balanced bitterness and a very prominent peppery finish. You will also enjoy a fruity scent in the nose with this oil. In general, robust olive oils are best used for bold flavours: grilled or roasted meats, tomato dishes and as an oil to add the finishing touch to many dishes. Robust, intense oils are perfect with a variety of soups, roasted veggies, and pastas to add bold flavor. Tomatoes and olive oil are a natural combination and we especially like a hearty, grassy olive oil on our tomatoes.
Greeks use 12.8 liters of olive oil per capita annually. Despite the fact that Greeks smoke and drink more on average than the Dutch and have less good health care, they still live 6 months older. The extensive use of olive oil plays an important role in this.
The Dutch remain below 1 liter of olive oil per inhabitant per year, so there is still a lot of room to make your food tastier and healthier.
ELEO is not only used because it is super healthy, but mainly because it is very tasty. You can use ELEO for many purposes:
ELEO extra virgin olive oil is suitable for cold and hot use. You can bake, roast and fry with ELEO.
Dutch dishes such as potatoes, broccoli and beans become a lot tastier with ELEO. Try a generous splash over the stew! Our oil enhances the taste, so you don’t need (or less) salt.
There are many more applications. Wherever you use butter or margarine, you can replace it with ELEO olive oil. So also in apple pie, on bread or when preparing recipes. This makes your food tastier and much healthier.
You can enrich salads with ELEO
Drizzle ELEO oil over all vegetables, fish and meat that you have prepared in the grill or on the barbecue
Oil with bread (and sometimes some sea salt) is a well-known appetizer.
Half fill a bowl with ELEO oil, and add one or two tablespoons of crema de balsamico. Dip your bread in this! A true treat.
