EVOO User
Andrew S. 131 ratings 0 comments
A Canadian who travels the Mediterranean.





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.





A high quality evoo. Citrus and nutty on flavour. Low but present spice.





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.





A very creamy in texture evoo. The prominent note on smell was ripe banana. The taste had notes of ripe banana and vanilla. This evoo is likely a later season harvest as the bottle notes “Vierge Olives Maturées”, “Olive Noires” and “Black Olives”.





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 very similar composition to many Spanish EVOOs from the Córdoba and Jaén regions: Prominent notes of tomato and cut grass. The packaging doesn’t mention the variety but does mention “blends” in a description—So presumably it’s a coupage of varieties. It’s spicy and has a moderate-level body. Because of its complexity it can be sipped on, paired and cooked with. This is one of the tastiest and most complex evoos I’ve tried from France.
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.