In fact, the oil obtained from the same variety of olive tree cultivated in the same growing region can vary significantly. The criteria used to classify olive oils include the natural acidity of the oil at the time of packaging, as well as a taste evaluation of the product from the average grading of at least 8 tasters. The 'smell test' evaluates the intensity of the oils' scent, whilst the visual analysis looks at the oils' clarity, density and color. The final, and most important test determines the oils taste, it makes sure that the oil has a good, balanced flavor, and will establish whether or not the oil will have an unpleasant after taste. More than 70 varieties of olives are grown throughout world Green olives are actually unripe black olives.
Black olives are green olives that have been left to ripen on the tree.
Revered for its fragrance, the golden oil of the olive was used in ancient civilizations as a body ointment and to heal wounds. The early Egyptians used olive oil to ease the movement of the great stones used to build the pyramids. Throughout the Mediterranean Basin the luster and beauty of wood from the olive tree was prized by cabinet makers. The ancient Greeks burned olive oil in lamps as a source of light. Cleanse palate with glass of water and piece of bread before each tasting.