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What makes great extra virgin olive oil?

Great extra virgin olive oil should have three main characteristics: Fruity, Bitter and Pungent.

Fruity does not mean sweet. Rather, it’s the pleasant flavors of fresh ripe or green olives. A “ripe fruit” quality gives the oil a milder, aromatic, buttery and floral characteristic. A “green fruit” quality gives the oil a grassy, herbaceous, bitter and pungent characteristic.

Bitter describes the mostly pleasant acrid taste.

Pungent describes the peppery sensation in the mouth and throat and is an indicator of abundant nutrients in good, fresh extra virgin olive oil.

You’ll find a great balance of both green and ripe fruit, as well as bitterness and pungency in 36° Extra Virgin Olive Oil’s ALTOMONTE. You’ll definitely taste the difference!