THE BEST OLIVE OILS
EXTRA VERVINE
PROFESSIONALLY SELECTED FOR YOU.
DELIVERY FREE OF CHARGE
starting from a merchandise value of CHF 99.90
SHATTERPROOF PACKAGING
6 layers of cardboard for perfect glass protection
FAST DELIVERY
Delivery within 1 working day for orders placed before 3 pm
FRUITY LEVELS OF OLIVE OILS
Intensely fruity
Intensely fruity olive oils are usually obtained from green to medium-ripe, strongly aromatic olives.
Good, intensely fruity olive oils are intensely aromatic on the nose, often complex with notes of - depending on the origin - freshly cut grass, green bananas, tomato leaves, black pepper, avocado flesh, and manifest themselves on the palate and especially in the throat through a distinct spiciness, which is often complemented by a pronounced bitterness, depending on the olive variety.
Typical examples of varieties include Frantoio and Leccio del Corno from Tuscany, Picual and Hojiblanca from Andalusia, or Coratina from Apulia in southern Italy.
Intensely fruity olive oils represent the pinnacle of olive oils. While beginners are often surprised by these robust oils, connoisseurs consider them essential for both cooking and personal care.
Medium fruity
Medium-fruity olive oils are usually obtained from green to medium-ripe, medium-aromatic olives.
Good medium-fruity olive oils are significantly more aromatic on the nose than lightly fruity oils, but somewhat more restrained compared to intensely fruity oils. The aroma profile is also quite complex in some cases. On the palate, and especially in the throat, medium-fruity olive oils are perceived as somewhat sharp and bitter.
Typical examples of medium-fruity olive oils are Moraiolo from Umrien, Pendolino from Tuscany, Casaliva from the Lake Garda region, Cornicabra from Castile-La Mancha, and Amphissis from Greece.
Medium-fruity olive oils with a balanced spiciness and bitterness profile can be used almost universally in the kitchen and make the best out of everything good.
Lightly fruity
Lightly fruity olive oils are characterized by a lighter aroma compared to olive oils of the other two categories. Often, those oils made from riper olives—those that have already undergone their color change—are considered lightly fruity.
However, lightly fruity olive oils are also produced when oil is extracted from green, unripe, less intense olives.
Lightly fruity olive oils made from green to medium-ripe olives are of much higher quality, healthier and more appealing in taste than lightly fruity oils made from ripe olives.
Typical varieties for olive oils with a light fruitiness include the Spanish Arbequina olive or the Italian Leccino olive.
Lightly fruity olive oils, which are usually not too bitter and not very spicy, are ideal for light dishes.
Bevorstehende Veranstaltungen
