Frutto Verde
Olio Calvi is known for its Extra Virgin Taggiasca Olive oils, appreciated for their delicate taste. However, we are also very proud of our other more flavoursome extra virgin olives which are ideal for those who enjoy a more intense flavour when seasoning food or who prefer an alternative to the sweeter flavours of Taggiasco. One such oil is Frutto Verde.
Una cosa in piu': il Frutto Verde è Biologico
Frutto Verde oil was first selected about 20 years ago. It is now also organic, produced exclusively from certified organic olive groves.
So what determines the flavour of an olive oil?
Primarily it is the time of harvesting.
Early harvest olives are green and contain higher levels of polyphenols which are largely responsible for the more piquant, peppery flavours in the olive oils that they produce. Whereas fully-ripe, late-harvested olives will produce sweeter, more delicate oils since the polyphenols are oxidised and broken down as the olive matures.
Other factors contributing to the flavour include olive variety, in the same way a wine is determined by the grape variety, and the extraction process.
As the name Frutto Verde suggests, it originates from the cold extraction of olives at partial ripening, when they are still green. Hence the stronger flavour. But like wine, flavours differ in olive oils. Not all strong oils are the same, in the same way that Taggiasco is not the same as Leccino, although both are delicate.
So how do we describe olive oil taste?
To a less experienced consumer, the subtle differences may not be obvious, but experienced tasters or true connoisseurs are able to precisely perceive an oil’s distinctive characteristics.
Olive oils are described in terms of fruitiness, bitterness, and pungency, along with specific flavour notes such as almond, apple, eucalyptus, and artichoke.
However, “organoleptic” analyses must be performed by a panel of certified tasters, just as chemical analyses must be performed by a professional laboratory.
The results of a professional analysis are represented on a so-called “spider map” and accompanied by a certificate of analysis.
Ecco la spider map del Frutto Verde
We can see that this oil has a very intense “fruttato verde” (green fruity) taste, pronounced but not very intense bitterness and spiciness, equally pronounced fragrance and fruity notes, and finally notes of artichoke, grass and olive leaves.
Suggested uses of the Calvi extra virgin Frutto Verde olive oil
For those that love the fresh flavour of an intense extra virgin, the possible uses are limited only by the imagination.
Calvi Green Fruit can enhance and complement any type of dish, from appetizers with aged cheeses to bruschetta, grilled vegetables, and even fish, legume, and soup dishes.
What’s more, today—in an increasingly smaller world where diverse cuisines and international influences have entered our homes—the use of Green Fruit extends far beyond traditional Italian cuisine. It can be used to make muffins, season curries, in crumble tops, or in stir-fried vegetables with tofu…
If you have time, let us know what you think of this oil and perhaps share some of the ways you’ve used Frutto Verde in your recipes.
Click here to visit Frutto Verde on the web site
