This year there was good healthy olive oil

Here is the full range of press from left to right in mid-October to mid-November. The green colour in olive oil is the content of chlorophyl. With the course of maturation, the chlorophyl is broken down and the increasingly dominant carotene slowly gives the olive oil its golden colour. From mid-November, the maturation of the olives is complete and the olive oil hardly changes in colour. The course of maturation depends not only on the duration, but also on the variety and location. Basically, the color doesn't say much about the quality, as the quality is defined by acidity, but the color is an indicator of maturity and mildness. An early olive oil is fruitier and edgier, a richer oil rather milder and rounder. This can be seen well from sensory analysis. From my experience, the young people rather appreciate fruity "scratchy," that is, early olive oils and the older people rather love milder olive oils that are not bitter. However, it is precisely the bitter olive oils that are very healthy, as they contain a high proportion of polyphenols. In the end, it is a matter of taste which olive oil chooses which provenance and maturity. It is important to choose a good quality olive oil if possible below 0.3% acidity as with us. The October analysis shows 0.24% (<0.8 ist Grenzwert für extra Vergine). ist="" grenzwert="" für="" extra=""></0.8 ist Grenzwert für extra Vergine).>