Welcome to the world of olive varieties

Today, olive oils line the shelves of every supermarket.

Even though it's said to be good for your health, do you always just buy "the usual"?

In fact, just like wine, the taste varies greatly depending on the region, variety, and producer, and just like wine, there are olive oil sommeliers.

But the barrier isn't high. Don't worry.

Olive oil's flavor comes out distinctly depending on the variety, so you don't have to worry about whether you'll be able to tell the difference. I think you'll enjoy the myriad of flavors.

First, let's roughly introduce the typical varieties and flavor characteristics of Greece, Italy, and Spain, which represent the Mediterranean region.

 

Greece.

55% of the olive oil produced in Greece is of the Koroneiki variety. It is also known as the "Queen of Olives". It has a slight spiciness and a flavor reminiscent of matcha green tea, which is said to be popular with Japanese people. It is also characterized by a fresh, fruity aroma like bananas.

 

Italy.

Olive oil from Tuscany in central Italy is famous. Tuscan olive oil production accounts for 2-3% of Italy's total, and it is a blend of three varieties: Frantoio, Moraiolo, and Leccino. The taste is spicy, with the aroma of freshly cut grass.

 

Spain.

37% of the olive oil produced in Spain is of the Picual variety. Its characteristics include a pungent and bitter taste, and an aroma of green apples. It pairs well with tomatoes, and is ideal for salt-cured tomato olive oil pickles and bruschetta.

 

Now, let's talk a little more broadly about varieties.

Generally, there are said to be about 3000 varieties of olives, some naturally occurring and some improved through breeding. This abundance is comparable to that of wine grapes.

However, there are not actually 3000 varieties of olives in the world; according to a survey by the UN FAO (Food and Agriculture Organization of the United Nations), only 1275 varieties have actually been confirmed.

The reason for the discrepancy in numbers is that until about 35 years ago, there was no DNA testing technology, so variety identification was self-reported.

If a producer marketed "new oil made from a new olive variety!", it would be recognized as a new variety, which was a very broad approach.

However, now DNA testing is used for rigorous variety classification and consolidation, and as a result, the UN FAO recognizes 1275 varieties.

Incidentally, 472 officially recognized varieties are confirmed in Italy, 272 varieties in Spain, and 14 varieties in Greece.

The olive oil used also changes depending on the country's culture and cuisine.

Next time, I would like to introduce the olives of these three countries in more detail. Thank you.

 

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