When they are tender, the olives turn green and then ripen to a black color. There are literally hundreds of varieties of olives that are grown around the world. However, there are ten olives that have received many chef awards for their oil used in cooking.
1. I read olive oil
This olive is native to the Tuscany region of Italy. It is found throughout the country and is very popular because it ripens quickly and can withstand cold temperatures. This olive makes an oil that is mildly spicy, fruity and sweet.
2. Crush olive oil
This is a medium-sized olive, and the main variety used in most of Italy’s Tuscan olives. Frantoio’s olive oil hints at the pepper with notes of bitterness and a slightly acrid smell. This olive oil is excellent both for drizzling in foods and cooking.
3. Taggiasca olive oil
This slightly thinned olive is found growing in Liguria, which is on the coast of Italy in the north. Because this olive is harvested late, it has a fruity flavor without the bitterness of other oils. This oil is best garnished with seafood or added to salads.
4. Moraiolo olive oil
The Moraiolo olive is found in the Umbria region of Italy. The oil from this olive has a fruity flavor with a bitter sweet to balance. This is a great olive oil dip in a bean soup or brush.
5. A pinch of olive oil
The Picual olive is native to Spain and is the variety found in most of the oils produced around the world. This olive, which comes from Baetica, has the taste of ripe pepper. Picual oil is a great all round cooking and frying oil for most kitchens.
6. Arbequina olive oil
one is the Arbequina, the other the Baetic region of Spain; but he grew up in California as well. This oil is fresh, fruity, and has an almond flavor. Great oil for salad dressing and can be added to soups and sauces.
7. Chemlali olive oil
You will find these olives commonly made into Tunisian and Moroccan oils. Because they are harvested late, they produce a sweet and soft oil with a subtle almond flavor.
8. Koroneiki olive oil
Koroneiki olive is one of the most common oils of Greece. It produces a large amount of fruit oil that hints at herbs and green apples. This is a great oil in cooking vegetables and broth.
9. Barnea olive oil
This olive is a hard variety that is grown and produced in Israel and produces a mild oil without any bitterness and pungency. This olive oil is very popular in Israel, Australia, and New Zealand.
10. Picholine olive oil
This olive is a common table in France, and makes a very mild tasting oil. This is an oil with a well-balanced taste in bitterness and pungency. It is best to use this oil for fresh vegetables and drizzled over cooked vegetables.
