OLIVE VARIETIES AND THEIR EFFECT ON FLAVOR
The variety of olive used to craft an oil can greatly impact the finished product’s flavor profile. Hundreds of olive varieties exist around the world, each with its own characteristics and cultural practices attached to production. In Europe countries and even regions have cultivars specific to their cuisine. In the Italian province of Liguria, Taggiasca olives are grown and allowed to fully ripen prior to harvest, creating a delicate oil that pairs well with the fish and fresh vegetables of the region. Close by in Tuscany, the origin of many of the varieties we grow, the simple cuisine is accented by pungent and green fruit-forward olive oils. To achieve this flavor profile, McEvoy Ranch Olive Oils contain a careful blend of Frantoio, Leccino, Pendolino, Moraiolo, Maurino, Coratina, and Leccio del Corno, each adding a distinct characteristic to the blend.