Good olive oil is rated on three “positive attributes” – Fruity, Bitter & Pungent. Our Flavor Profile Meter indicates the intensity of each of these positive flavors.
Fruity
Do not mistake fruitiness for sweetness – think of flavors such as ‘nutty’, ‘green apple’, ‘ripe banana’ and ‘herbaceous’. The higher the intensity of these flavors in the olive oil, the higher the “Fruity Rating”.
Bitter
Just what you’re thinking. Bitter is bitter. Keep in mind, in the right balance with the fruitiness, it’s a very desirable characteristic in olive oil. However, when out-of-balance, bitterness can make an olive oil not very appealing.
Pungent
The peppery burn in your throat! This is a result of the level of polyphenols in the olive oil. Though technically a very pungent olive oil has more polyphenols (powerful antioxidants), it’s important to select an olive oil that you enjoy. Otherwise, those polyphenols aren’t doing anyone any good sitting in the bottle.
