The aroma of an extra virgin olive oil changes depending on several circumstances. The area where it has been made, the variety of olives, the climate, and of course the production techniques used for producing it. As a general rule, higher quality oils have richer, more intense and complex aromas, which always remember the smell of healthy and fresh olives.
The extra virgin olive oils from the Protected Designation of Origin Siurana have fruity, smooth and balanced aromas.
The aromas of an oil
As positive attributes, we can feel aromas of apple, fruit and vegetables – such as tomatoes, artichokes, bananas or figs – aromas of herbs, nuts, almonds, walnuts and sweet aromas.
Logically, defective oils have negative aromas such as the smell of fungus, moisture, stale smell, rancid or metallic aromas. If we detect these aromas in an olive oil, that can’t be considered as an extra virgin olive oil.