Olive Oil: Mild or Intense?
In recent years, many brands have started labeling their Olive Oils as “mild or intense” to differentiate their products according to these characteristics. This strategy helps consumers choose according to their preferences and also suggests the most suitable culinary uses for each type. However, this labeling can sometimes cause confusion, which we aim to clarify in this article, especially regarding Extra Virgin Olive Oils.
What is real about these terms?
It’s important to understand that these are purely marketing terms. Officially, the European Union and the International Olive Council recognize only three commercial qualities of olive oil: Olive Oil, Virgin Olive Oil, and Extra Virgin Olive Oil.
The distinction is strictly organoleptic—that is, based on color, taste, and aroma—because all EVOOs share the same health properties. As pure olive juice, they mainly consist of fatty acids, with only 2–3% composed of up to 250 compounds like antioxidants, vitamins, chlorophyll, and carotenoids, which determine the flavor, color, and aroma of each variety.
Factors influencing the intensity of EVOO
One of the main factors is the olive variety and its freshness. Fresher olives produce more intense oils, with stronger aroma, bitterness, and spiciness. Early-harvest oils are particularly vibrant and can be found in our “Premium or Early Harvest” category.
Climate also plays a role: in drier years, oils tend to be more intense, bitter, and spicy, while irrigated olive trees produce milder oils with less pungency.
Mild Extra Virgin Olive Oil varieties and uses
Some people prefer oils with low pungency. The most suitable varieties for mild EVOOs include:
Arbequina: Arbequina is one of the mildest and fruitiest varieties. Its low pungency and high aromatic profile make it ideal for those who prefer gentle oils.
Royal: Native to the Sierra de Cazorla, Royal produces lightly bitter oils with almond-like aftertaste. These mild oils are perfect for baked goods, mayonnaise, white fish, gazpacho, and tartares.
Although milder oils tolerate heat less than Picual or Cornicabra, they still outperform refined or seed oils.
Intense Extra Virgin Olive Oil varieties and uses
For lovers of strong olive flavor, intense EVOOs are ideal. The Picual variety stands out for its robust flavor, pronounced spiciness, and noticeable bitterness, especially in early-harvest oils.
These oils are perfect when you want the olive flavor to be prominent in the dish—great for frying, salads, vinaigrettes, stews, and raw applications. Picual is particularly suited for frying, as it retains all its properties even after repeated cooking.
On our website, you can find an extensive selection of EVOOs in multiple varieties and all intensity levels. We are always ready to guide you so that your purchase suits your taste and culinary needs.
