The International Olive Council has chosen the adjective "Fruity" to characterize quality extra virgin olive oils. It identifies the EVO oil that smells of healthy, fresh and ripe olives, obtained from the first pressing of the olives using mechanical processes at a controlled temperature that does not exceed 28 degrees or, as they usually say, "cold". The fruity comes with different intensity gradations from which we have the wording light, medium or intense fruity extra virgin olive oil. The different gradations are determined by the variety of olives from which the oil is extracted, the processing method and the degree of ripeness of the olive.
Light fruity EVOO. The light fruity extra virgin olive oil transmits a delicate and balanced taste between spicy and bitter. Due to these characteristics, it is ideal for simple dishes with a less intense flavor such as fish and cheese dishes. The spicy and bitter in their delicate balance make the fruity EVO oil a universal oil that adapts perfectly to many dishes.
