Flavour: titillating our taste buds and characterising our cuisine

First we have to stop thinking in terms of just “olives” or “olive oil”, then we’re ready to discover the thousand different flavours these foods offer.
The next step is to begin to appreciate its infinite variety of flavours and aromas. Drizzle a soft oil with a delicate aroma on salads and vegetables or opt for a richer, fruity flavour.
Learn to distinguish extra virgin olive with a slightly bitter aftertaste or mild tingling from one redolent with herbs or fresh mown grass.
Different colours reflect different personalities: from deep to softly veiled yellow gold, dappled with cool green or warm orange overtones, European extra virgin olive oil reflects all the colours of the Mediterranean sun.
Choose European extra virgin olive oil for seasoning and cooking to ensure top quality and flavour. Its versatility and range of flavours make it ideal for Mediterranean dishes, but it also has a role in worldwide culinary traditions and modern creative cuisine.
Its array of aromas, varying in intensity according to the original variety of olives and their ripeness, provides the ideal condiment for a whole range of foods.

For example fruity olive oils can be used in their full range of different flavours:
• Slightly fruity: vegetable sauces, fillets of fish, salads;
• Fairly fruity: drizzled on steamed vegetables, grilled or roast fish, white meat.
• Intensely fruity: pulse soups, red meat, bruschetta.
Extra virgin olive oil also performs well at high temperatures, making it ideal for frying, enriching foods with antioxidants during cooking.