Northern Hemisphere Varietals
Perhaps you have visited one of our stores and heard the phrase “following the crush” used in explanation of our extra virgin olive oil varietals.
The crush, or process of extracting oil from olives, is generally divided into two regions: northern hemisphere and southern hemisphere. Throughout the year, certain areas are more conducive to growing olives due to their respective naturally occurring climate patterns. For this reason, tracking and following the crush is essential to finding the freshest extra virgin olive oil. Quality extra virgin olive oils maintain healthful properties for about 16 months from date of crush and beyond there begin to degrade, losing nutritious chemical compounds like polyphenols (antioxidants).
Our recent northern hemisphere varietals include:
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Spanish “Melgarejo” Arbequina: A mild intensity oil. Fruity, with notes of creamy avocado and almond, and a slight bitterness. Crush date: November 2012
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Spanish “Melgarejo” Picual: A mild-medium intensity oil. Quite herbaceous, displaying notes of tomato leaf, green grass and ripe tomato, with a peppery finish. Crush date: November 2012
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Portuguese Cobrancosa: A medium intensity oil. Very complex, with herbaceous, green notes and layered creamy flavors. Crush date: November 2012
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Spanish Arbequina: A medium intensity oil, full of fruity aromas. Features red apple and almond notes upfront, followed by a green center and peppery finish. Crush date: November 2012
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Organic Sicilian Cerasuola: A robust intensity oil. Grassy, fruity notes of apple peel. A complex oil, featuring a creamy front, somewhat bitter center, and peppery finish. Crush date: November 2012
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Greek Koroneiki: A robust intensity oil. Very floral, with notes of green banana on the finish. Crush date: November 2012
Image: Aroma Dictionary
