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Olives are grown worldwide, meaning different physical environments and different cultivation techniques that produce olive oils of different sensory characteristics.
The Mediterranean olive growers dominate the world's olive oil market, producing over 70% of the world's olive oil. The terroir of the olive oil in the Mediterranean is very different, not from country to country but also from olive growers to olive growers.
Land, altitude and temperature how do they affect olive oil?
The physical, biological and chemical interactions of soil and olives influence both the sensory characteristics and their polyphenol content. There is so much talk about extra virgin olive oil and polyphenols you might have already heard. Polyphenols are antioxidants and a key component that makes olive oil a healthy product.
Difficult terrains, hilly, poor and unproductive land will give more aromatic and usually more exceptional olive oils than flatlands. Fruitiness, bitterness and pungency are more intense in olive oils from dry land cultivation.
The dry and sunny season will produce a more sharp and bitter good quality olive oil while altitude and temperatures can influence different fatty compositions.
- A. Kiritsakis, F. Shahidi, Olives and Olive Oil as Functional Foods: Bioactivity, Chemistry and Processing, 2017