The taste of olive oil is divided into three large families, called "fruity": green, ripe or black, each of which has a different use.
The columnists of the show "La Table des bons vivant" gave their advice on Europe 1.
Cooking with olive oil is a strong trend at the moment.
But did you know that there are different tastes, also called "fruity"?
These "fruity" are divided into three large families: green, ripe and black, each of which has a very specific use.
The columnists of
La Table des bons vivant
, on Europe 1, gave their advice on choosing the right olive oil according to its taste.
>> Find all of Laurent Mariotte's shows in podcast and replay here
Black fruit, a more expensive oil
"Green is olives that are harvested at the very beginning of the season. It is the most vegetal of aromas, this side a little cut grass, sometimes a little lively", explains Olivier Poels.
As for the ripe fruitiness, "these are olives harvested at maturity with a rounder side."
The dark fruit is on the other hand "a technique that we see less and less", notes the chronicler.
"The olives are harvested and then we put them aside a bit, let them mature for a few days before pressing them. It makes an oil that is creamier and is more expensive too."
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The fruity green for salads, the ripe for starchy foods
Fruity fruits also have a different use.
"The dark fruit is an exceptional oil, it is practically a sauce in itself. It is a condiment", judges Yves Camdeborde.
"We will use it simply to just sprinkle it, maybe added to a puree or just a teaspoon on a fish, it is more than enough. It will give power, it is quite incredible", assures- he does.
Undoubtedly the best known, green, "which is more vegetal, is served as a seasoning on salads, on vegetables".
Finally, the ripe fruitiness "is more of a seasoning on pasta, on starchy foods because the oil is ripe and fruity at the same time, which strikes a good balance."