What really gives olive oil its special place in cookery
is the surprising range of aromas it offers. There are dozens
depending on the variety, the date of the harvest, the climate
and the soil. In this way it can be compared to wine. The
aromas most frequently found in olive oil are: almond, walnut,
artichoke, fresh grass, hay, wild herbs, asparagus, sometimes
also tomato, apple, pear, lemon or orange peel, and in the
case of the best oils, the spiciness associated with pepper,
cayenne pepper and other bitter condiments.
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