![Cor e Aroma do Azeite.jpg](https://static.wixstatic.com/media/bb4843_9597aba2b7d74913ba61842b4223078d~mv2.jpg/v1/fill/w_147,h_56,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/bb4843_9597aba2b7d74913ba61842b4223078d~mv2.jpg)
Colours and Aromas
The colour of the olive oil is not related to its taste and aroma; it has to do with the maturation process of the fruit, that is to say, a green olive oil comes from the pressing of olives that are still unripe whereas a golden olive oil comes from the pressing of ripe olives.
The aromas or attributes of extra virgin olive oil can be fruity, bitter and spicy; those are all positive qualities of olive oil. It may also contain herb, plant or olive paste aromas and important traits such as bitterness or a slight spicy taste.
In general, the aromas can be:
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Fruity - Diversity of aromatic notes of fresh fruit either in green (fruity green) or mature (ripe fruity).
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Bitter - Characteristics of olives obtained from green olives. This characteristic is felt with more intensity on the sides of the tongue.
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Spicy - It is felt throughout the mouth especially in the throat and results in a slight spicy sensation, characteristic of the oils produced at the beginning of the season or using different varieties of olives.
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Apple - Aroma and apple flavor, without being sweet, predominating the attributes bitter, astringent and spicy.
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Almond - Flavor similar to almonds and other nuts.
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Herb - aroma similar to the herb just cut.
![Cor e Aroma do Azeite.jpg](https://static.wixstatic.com/media/bb4843_9597aba2b7d74913ba61842b4223078d~mv2.jpg/v1/fill/w_147,h_56,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/bb4843_9597aba2b7d74913ba61842b4223078d~mv2.jpg)