There is an almost magical word for EVOO lovers and professionals and enthusiasts of tasting this unique product: fruitiness. But what is it, and how can we detect and evaluate it?
On our blog we have already dedicated previous posts to tasting Extra Virgin Olive Oil, specifically its aromas, but given its importance, we wanted to dedicate an exclusive entry to fruitiness. When we talk about this special characteristic, we refer to a whole set of olfactory sensations typical of EVOO, which depend on the olive variety, always from a healthy fruit, whether green or ripe, and composed of more than 200 chemical compounds.
These olfactory sensations are perceived either directly, by smelling the oil, or indirectly through retronasal perception, which occurs when, after swallowing the oil, we continue to perceive its aromas, commonly known as aftertaste.
Less technically, we could define fruitiness as one of the main characteristics of Extra Virgin Olive Oil, alongside flavor and aroma, which depend on its fatty acid composition, determining the organoleptic characteristics of different oils.
Therefore, as stated, the more pronounced the fruitiness of an oil, the more it depends on the olive variety and its degree of ripeness. Riper olives produce mature fruitiness, while less ripe olives give green fruitiness. Other factors also slightly influence fruitiness, such as whether the olive grove is irrigated or rain-fed, the local climate, sunlight hours, temperature, as well as the oil extraction process and storage time.
Why do we call it fruitiness?
This EVOO characteristic is called fruitiness by analogy, because its compounds are found in many other vegetables, making EVOO reminiscent of, for example, tomato, banana, apple, citrus, artichoke, and less common ones like pear, strawberry, or vanilla. It is important to clarify that fruitiness has nothing to do with adding other substances to the oil, whether natural or artificial, since it comes from the olive itself. Also, although the terms are synonymous, it is important to distinguish fruitiness from "afrutado," a term used in wine tasting.
Fruitiness is so important in EVOO analysis that, even if the oil has no defects, without fruitiness it cannot be considered virgin but lampante. Therefore, fruitiness is only present in oils obtained mechanically from completely healthy fruits and never picked from the ground, whereas refined oils completely lose this quality during processing.
Types of fruitiness
As mentioned, we can distinguish two types of fruitiness. Green fruitiness is typical of early-season oils, from olives that have not fully ripened. Their color is greener due to high chlorophyll concentration, and they show a bitter, pungent, and rough taste caused by phenolic compounds, which are responsible for the antioxidant value of Extra Virgin Olive Oil.
On the other hand, mature fruitiness comes from olives at a more advanced ripeness stage, with less intense aroma, darker and golden color, and a softer, sometimes sweet taste.
Another element to consider, in addition to the type of fruitiness, is its intensity, meaning how easily this attribute can be perceived. Choosing oils with more or less intensity depends on personal taste and intended culinary use, as we will see later, just like bitterness and pungency. But it should not be forgotten that fruitiness is an essential determinant of EVOO quality, as it is the only food that must pass through a sensory panel to be classified before commercialization, with strict regulations requiring a minimum fruitiness to be categorized as extra, with a score above zero on a scale of 1 to 10, and without any sensory-perceived defects.
How to choose EVOO variety according to fruitiness
There is no general rule as it depends on many factors, but generally, oils with more intense fruitiness are preferable when we want to enhance the flavor of a specific dish. If the ingredients are delicate, it is better to use milder oils.
For example, EVOO from the Picual variety is very fruity, with a slightly bitter and pungent touch, notes of tomato, fig tree, and almond, making it ideal for salads, stews, frying potatoes or croquettes, and for preserving both raw and cooked foods.
Arbequina oils are more delicate and subtle, with fruitiness reminiscent of apple, green tomato, or banana, perfect for preparing desserts, marinades, or cold sauces and creams.
The Hojiblanca variety is characterized by sweeter fruitiness, slight bitterness, and a final almond aftertaste. With abundant herbaceous and fruity aromas, it is ideal for hot and cold creams, pastas, stir-fries, meat and fish marinades, especially oily fish, and vegetable preserves.
The fruitiness of Extra Virgin Olive Oils from the Cornicabra variety is especially aromatic, reminiscent of exotic fruits like avocado and green leaves, with a slight pungency, perfect for pastries, frying churros or doughnuts, and in bakery doughs and roasts.
These are just examples among the many olive varieties grown in the province of Jaén, each with its unique personality, available in our online store.
We invite you to try and experiment with them, and if you want personalized advice, we will be happy to provide it. Do not hesitate to contact us.
