| "Must"
or "novello" extra virgin olive oil: Extra
virgin olive oil ranging in age from freshly pressed until
about four months, with a characteristic deep green color
and strong flavor that tickles the throat. |
"Robust"
or "olio ferro" extra
virgin olive oil: Extra virgin olive oil between
5 and 8 months, exhibiting a transparent dark green color
with golden highlights and a fruity flavour and aroma.
These oils may have a pronounced aftertaste resembling
wild flowers, vegetables or almonds. |
"Young"
extra virgin olive oil: The most sought after extra
virgin olive oil, with an age rancing between 8 and
12 months. The colour has now changed to a golden green
with a smooth olive flavor and aroma. |
"Old"
extra virgin olive oil: Because of naturally
occurring antioxidants, extra virgin olive oil resists rancidity
better than refined vegetable oils. By the third year,
however, it is likely that the oil will be old and inedible
even if it has been properly stored. You can tell
that an olive oil has become rancid when you can detect
the smell similar to that of rotting pumpkins. |
