Nice Organic PDO Extra Virgin Olive Oil

What is Fruité?

The fruitiness of an olive oil refers to all the aromas produced by fresh olives, excluding, of course, defects.
Some oils, with predominant defects, may have high aromatic intensity but virtually no fruitiness, the original aromas having been replaced by defective ones.
The "intensity" of fruitiness in the mouth is the taster's assessment of all the aromatic sensations perceived in retro-olfaction.
It's important not to let yourself be impressed by certain original aromas, which could lead you to overestimate the intensity of the fruitiness.

Olive oil, obtained from a fresh fruit (the drupe), has a much richer aromatic palette than other table oils, generally derived from seeds and often refined, eliminating their organoleptic characteristics. Allusions to other fruits (pineapple, apricot, banana, etc.) are essential to clarify the nature of the fruitiness. Experienced tasters may refer to specific varieties (e.g. Tench, Picholine), but references to other fruits are often very useful.

Fruity harmony, a transposed hedonic value, reflects the olive oil taster's taste culture.
The assessment of harmony should focus solely on the aromatic composition of the fruity, without being influenced by gustatory and tactile sensations, particularly difficult with very bitter or pungent oils.

Recent technological advances have made it possible to extract oil from olives, whatever their water content, using very little water.
What's more, the current market configuration is driving producers to improve the quality of their products and highlight new characteristics (specific crushing of certain varieties, very old trees, particular plots of land, etc.). As a result, each year sees the emergence of oils with original and surprising organoleptic characteristics.