Products from the Olive fruit are being transformed into an experience that only the individual can describe. The taste is internally perceived and is based on different aspects; for instance your expectation, your learned associations and your integrated senses. It is more than the taste. It is an experience.
Oudewerfskloof wants to share its beauty and secret ingredients, from the deepest soil of the Gauka River banks, with others. There are thousands of chemical compounds in olive oil. The interaction of hundreds of these compounds contribute to flavour. So whether it has a grassy/peppery or bitter undertone depends on the over one hundred compounds that have been identified. It contributes to the distinctive organoleptic characteristics which make extra virgin olive oil so unique.
WHAT DETERMINES WHETHER THESE COMPOUNDS ARE PRESENT?
Many factors influence the presence of these compounds, in particular:
- The care that went into growing, harvesting, and extracting the oil. If the olives are stored, and not milled promptly, volatile flavour components, such as aldehydes and esters, decrease. Various methods to increase the yield, such as heating the paste, also result in a loss of flavour compounds.
- The storing conditions and the age of the oil. With age, the flavour and aroma of the oil decrease, especially if not stored in dark and cool conditions in a well sealed container.
- The maturity of the olives at harvest time. The highest concentration of volatile components appears at the optimal maturity stage of fruit. The maturity of the fruit also affects the polyphenol content of the olive.
- The variety of olives.
- The weather such as the amount of rain, freezing conditions, or heat.
- The location of the orchard. There can be significant changes in the flavour components in olive oil obtained from the same oil cultivar grown in different areas.