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Of all oils used for human consumption, olive oil is the only one extracted from a fresh fruit, and its aroma and taste are clearly reminiscent of the olive fruit. The characteristics of olive oil changes according to the variety of olive used, and the climate and soil conditions. Costal areas and warmer climates turn out riper, softer oils. Interior areas of higher elevation are cooler and ripen the olives more slowly resulting in more intense fruitiness and oils with greater structure. Olive oil consumption continues to increase as consumers understand the health and flavor benefits it brings to the table.
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