India, Dec 9, 2022- Coupage and monovarietal extra virgin olive oils are two varieties.

The type of oil is the first distinction between extra virgin olive oils. Coupage is a type of oil made from the juice of various types of olives. This combination of olives is done to produce a distinctive liquid with an extremely unique flavoured-Infused olive oil. This olive oil is highly sought-after by consumers and is regarded as authentic traditional craftsmanship.

The juice from the same type of olive was meticulously harvested to create the monovarietal oil. It is also highly upscale and suitable for sophisticated palates.

Types of extra virgin olive oil - Characteristics:
Olive oil can range in hue from gold to green. The amount of carotene and chlorophyll in the oil affects these hues. Olive oil's quality is unaffected by these colour fluctuations.

Types of extra virgin olive oil - Qualities: Taste Extra virgin olive oils have the following flavours:
Fruity: This flavour and aroma make us think of wholesome, recent olives. These flavours are created by using very green olives to make the oils.

Grass: Oils with this flavour make us think of grass and olive leaves. Apple: We associate oils with this flavour with apples.
Almonds: This food is frequently connected to sweet oils. The flavour and aroma of these oils make us think of dried fruits. Be aware that this flavour can be perplexing. Rancid oils may taste similar.

Bitter is the typical flavour of oils made from extremely young olives.

Hot, Spicy flavors: These oils are made from olives that were harvested at the start of the season.

Astringent: Our mouths feel like they contain certain oils. Be aware that it could be unclear. Mould may have a similar flavour.

Sweet: Excellent flavor: No scorching, bitter taste or astringent sensation is left behind. Acidity, peroxides, and polyphenols in extra virgin olive oil.

We can determine whether olive oil is of high quality or whether its manufacturing conditions and fruit quality were suitable by looking at its acidity and peroxide percentage. The ideal olive oils for our olive oil have a lower level of acidity and a smaller proportion of peroxides in their makeup.

Acidity results from the hydrolysis or lipolysis of triglycerides, which breaks them down chemically. The free fatty acids left over after this breakdown dictate the acidity level. Acidity levels will be higher when oil is recklessly extracted from subpar olives and when the weather has not been favourable because these abnormalities enhance the breakdown process.

As a result, the amount of free fatty acids will be very large, along with the acidity and low olive quality.

Natural antioxidants called polyphenols help give oils their bitter flavour, astringency, and resistance to oxidation. The health of our body benefits from these polyphenols. They lower coronary risks, control blood pressure and lower cholesterol.

The type of oil, the timing of the olive harvest, the altitude, irrigation, extraction processes, and storage all affect the number of polyphenols in the oil.