Intense fruity EVOO
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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.
Intense fruity oil. The intensely fruity extra virgin olive oil is characterized, as the name suggests, by marked bitter and spicy aromas. The hints of strong flavors that recall the artichoke and other vegetable notes recommend its use with dishes with a structured taste with a bitter tendency such as vegetables and salads, but above all with grilled meats or particular sauces.