I bought this evoo in the Galata Tower area in Istanbul (Harvested in Urla) There wasn’t too much information about the company or evoo on the bottle. The cap was sealed on purchase. It has a loose pour. (Suitable for cooking) On smell and taste: It was predominantly peaty with supporting notes of wood and walnuts. No spice or fruitiness was present. Its body was thick and its tasting intensity was moderate. A very earthy evoo from the İzmir region in Türkiye.
The bottle, in Turkish, notes that it’s organic and cold pressed. A peaty evoo that is a bit sweet. Notes reminiscent of peat, oranges, wood and nuts. It’s light tasting with no spiciness. The way I would characterize and summarize this evoo is it’s a peaty evoo that is a touch on the fruity side.
A premium evoo with prominent notes of green apple, blackberry, fresh olives and a bitterness to it. It’s very aromatic and complex on smell. The body is medium and the tasting intensity is in the range of a world-class evoo. Its spiciness is very high and lengthy. I would classify this and keep it in my evoo cellar as a sipping evoo—Some may find it too spicy though, whereas, others will like the higher spiciness level. If trying to pair it you’d have to be selective (e.g., many salads would work well) because of how high its tasting intensity is.
On smell it becomes immediately clear that this evoo is complex and will have high tasting intensity. Its notes are reminiscent of tomatoes, a light aroma of almonds, cut grass, and is vegetal. (Such as artichoke) Its taste is well-balanced and spicy. A world-class evoo.
The more that I experiment with this evoo the more it impresses me. First of all, it’s a vegetal tasting evoo with light notes reminiscent of ripe banana and flower. And it is very spicy to sip. Because its complexity and tasting intensity is moderate but its spiciness is high, it’s not in my bodega (cellar) as a sipping evoo. With that said, this evoo is phenomenal at pairing. So far, I’ve experienced it with Margherita pizza, tomatoes, salad, rice, chicken and hummus. Because its tasting intensity is moderate, but present, it adds a bit of flavour to a dish while the main flavour of the dish is maintained. And interestingly, that high spiciness when sipped isn’t present when paired. So an evoo that isn’t on my sipping list but is bang-on for pairing with a lot of foods.
A premium olive oil. It has the typical aroma I have found in many Italian olive oils of blackberries and apples—But with an ever so faint touch of orange. (So, a very fruity evoo, categorically) The taste doesn’t disappoint either. The spiciness is high and tasting intensity is moderate. This evoo can be easily sipped on and enjoyed. This is a high-quality evoo that can be sipped on, paired or cooked with. For sipping it’s recommended to use professional evoo tasting glasses (I included a photo in this rating) to get the maximum aroma out.
Tomato, cut grass, banana and artichoke are some of the notes picked out in this evoo. It’s highly complex, well-balanced and very spicy. (But not unmanageable) It’s delicious on smell and taste. This is a world-class Extra Virgin Olive Oil.
I bought this evoo from the producer in a farmer’s market in Saint Tropez, France. The merchant/producer confirmed the variety is Aglandau. A creamy tasting evoo. The smell has a strong note of ripe banana—And the taste brought in more complexity: Reminiscent of ripe bananas, flowers and an undertone of nuts. (I enjoyed the taste more than the smell) It was very spicy. The evoo overall wasn’t as balanced as some but it has some complexity and would be functional to pair or cook with.
A soft, buttery in texture evoo. Clean and pleasant smelling. Notes of veggies, citrus and a light blend of ripe banana and tomato. Very little to no spice.
I bought this evoo from nice women at a market in the centre of St. Tropez. It is the haziest looking Extra Virgin Olive Oil I’ve seen from France to date. Spicy and fruity with prominent notes of peaches and nuts with supporting notes of cut grass and tomato. Its body is thick and its tasting intensity is high. Due to how hazy it is I probably wouldn’t regularly use it as a sipping evoo but I think its composition is suitable for pairing with salads and fish. And cooking when wanting to add an oil that leans on the fruity side.
The finest French evoo I’ve tasted to date. I’d put it in the same quality of complexity as some of the finest Spanish evoos. Its smell is highly reminiscent of cut grass and tomato. Its body is moderate and tasting intensity is high. It’s highly complex. It’s very suitable for sipping and pairing.
(I purchased this evoo at a La Tarte Tropezienne in Saint-Tropez, France)
One of the greenest looking evoos I’ve seen. (Although I’ve seen dark green like this from Italy before) A pleasant taste with some spice. I’m not certain but it tastes mid or late harvest. It’s a fresh and fruity smelling and tasting evoo with a prominent note reminiscent of blackberries. Definitely a fine evoo to cook with. And if I was looking for a lighter evoo in tasting intensity, but still well-balanced, I would consider it for sipping. (I have a glass of it poured now while leaving this review)
Note that the bottle comes in a nice gold trim tinfoil. Once unpealed the bottle is bare (typical dark translucent evoo bottle look) except that the lid is labelled.
A likely later harvest Extra Virgin Olive Oil that is fruity, well-balanced, and moderate in tasting intensity.
A pleasant, well-balanced evoo from northern Tunisia. (Jendouba) Not one dominent note but mixed notes reminiscent of tomato, banana and flowers. Its body is medium and tasting intensity is moderate. Its bottle listed that it was cold-pressed. Fine to pair or cook with.
A light evoo in body. Light notes of olives and flower. The bottle notes lists that it was cold-extracted. I didn’t see a mention that it was early harvested. (A photo on the bottle is of three ripe / dark olives so that may also allude to a later-in-season harvest) It isn’t complex relatively speaking or high in tasting intensity but it is well-balanced. A good, clean-tasting evoo that would be very compatible for cooking.
An evoo that is a bit thicker in taste. (Although not an uncommon trait with Tunisian evoos) It has prominent notes reminiscent of ripe banana and nuts. Fairly well-balanced. Its tasting intensity is right around moderate. Would be a good evoo for pairing with certain snacks (crackers, cheese, etc.) and other foods. And of course it can be used for cooking.