Thanks to its organoleptic and gustatory qualities, olive oil is one of the most qualitative oils on the market. It is a pure essence, which it is necessary to know how to choose well.

Condiments are an essential element in the success of preparations. And, the choice of a good olive oil will bring taste and a unique touch to your dishes.

Good to know: An extra virgin olive oil is an oil from the first cold extraction. This method preserves the taste qualities and involves a mechanical process without chemical treatment. Extra-virgin olive oils have an acidity level of less than 0.8%, and have an impeccable taste.

There are differences between the varieties of olive oils. In fact, they can be classified into three categories: the fruity green, the fruity black and the fruity black.

Green fruity: With a slight bitterness and ardence, green fruity olive oils are fresh and fluid in the mouth. We find intense aromas of cut grass, artichoke and green fruit that awaken the taste buds.

The ripe fruity : The ripe fruity olive oils have a lot of roundness in mouth with aromas of dry almonds, hazelnuts, ripe apples, ripe fruits.

The fruité noir: It is a very sweet olive oil without bitterness or ardency with aromas of cocoa and mushroom.

The extra virgin olive oil can be used raw or cooked, for seasonings, at the bottom of a frying pan, or in the oven for frying as a finishing touch. It resists very well to heat, with a smoky taste at 210°C.