Which olive oil is right for me? | How to choose the right taste, intensity, and olive varieties
Which is the best olive oil?
I hear this question often.
My answer usually begins with a counter-question:
For whom?
An olive oil can be analytically exceptional.
It can come from a rare olive variety.
It can be intensely fruity.
Clearly bitter.
Strongly peppery.
And yet, this exact olive oil can be the wrong choice for a specific person.
Perhaps they love intense spiciness.
Perhaps not at all.
Perhaps they are looking for an olive oil for conscious, pure tasting.
Perhaps they want to prepare salad, vegetables, and fish with it every day.
Perhaps they are interested in the olive variety.
Perhaps they want to understand analytical values.
Or perhaps they simply say:
Ayhan, I want a good olive oil that I really enjoy.
That is exactly where good olive oil advice begins for me.
Not with the highest number.
But with the interaction between product and person.
In this guide, I therefore do not want to present a single olive oil as a universal winner.
I want to help you discover your own taste profile.
Ayhan from Green Agora
The best olive oil and the right olive oil are not always the same
Before we talk about individual products, we have to separate two questions.
Is an olive oil of good quality?
And:
Does this olive oil suit my taste?
The first question concerns, among other things, quality grade, defect-free nature, chemical parameters, production, origin, storage, and other quality characteristics.
The second question concerns the person.
How much bitterness do they like?
How much spiciness?
What kind of aromas?
What intensity?
Which olive varieties do they already know?
What do they want to use the oil for?
A mild olive oil can be excellent.
An intense olive oil can be excellent.
But they can appeal to completely different people.
Quality can be assessed.
Taste must also be a match.
Fruitiness, bitterness, and spiciness | The sensory compass
When we want to classify olive oil by taste, three central sensory attributes are helpful.
Fruitiness
Fruitiness describes the olfactory impressions that can remind one of healthy, fresh olives and other plant-based or fruity aromas.
Depending on the olive oil, impressions can emerge that remind one, for example, of:
- fresh grass
- herbs
- tomato leaf
- artichoke
- green almond
- apple
- banana
- citrus
An olive oil does not need to possess all these aromas.
Every variety and every product develops its own profile.
Bitterness
Bitterness in extra virgin olive oil is not an automatic defect.
It belongs to the recognized positive sensory attributes.
However, its intensity can vary greatly.
Some people love pronounced bitterness.
Others have to get used to it first.
And still others consciously prefer a gentler profile.
Spiciness
Spiciness often only becomes clear after a few moments.
It can develop in the mouth and is perceived particularly in the throat.
With certain olive oils, this impression can be very pronounced.
But here, too, the following applies:
More spiciness does not automatically mean more quality.
Why does olive oil burn in the throat? | Understanding spiciness and throat irritation
Mild, balanced, or intense | Not a quality ranking
For personal selection, I find a simple orientation helpful.
Mild or gentle.
Balanced or medium-bodied.
Intense or full-bodied.
I use these terms here as a practical Green Agora orientation.
They are not independent legal quality grades.
And most importantly:
Mild does not rank below intense.
A person who likes little bitterness does not automatically get the inferior olive oil.
Ideally, they get a different profile.
That is exactly what advice means to me.
Question 1 | How do you react to bitterness?
This is one of the first questions I would ask.
I hardly like bitterness
Then I would not start with a particularly bitter profile.
You can enjoy high-quality extra virgin olive oil without having to force yourself to accept maximum bitterness.
A gentler start may make more sense.
A little bitterness is pleasant to me
Then a wide selection opens up.
You can choose olive oils where fruitiness, bitterness, and spiciness play together more clearly.
I love strong bitterness
Then intensely harvested and more full-bodied profiles can be particularly interesting.
But even here, I don't just look at a number.
The bitterness must suit the rest of the oil.
Intensity without balance is not a goal for me.
Question 2 | How much spiciness do you like?
For many people, spiciness is the moment when olive oil suddenly becomes surprising.
Especially if they have previously known mostly very mild or older oils.
Hardly any spiciness
Then we are looking for a gentler profile.
Clearly noticeable, but harmonious
Then many medium-bodied Green Agora olive oils are interesting.
I want to consciously experience the throat irritation
Then products with pronounced spiciness and a corresponding phenolic profile can be interesting.
This is where, for example, certain Pamako or Kouros profiles come into play.
But the throat is no substitute for a laboratory.
A perceived throat irritation cannot determine an exact oleocanthal number.
Oleocanthal in olive oil | Understanding spiciness and analytical values
Question 3 | Which aromatics appeal to you?
Some people think of olive oil only in terms of:
mild or strong.
But between those lies an entire world of aromas.
Perhaps you like:
fresh herbs.
grass.
tomato leaf.
artichoke.
green almond.
nuts.
apple.
banana.
citrus.
Or a combination of these.
These impressions do not only depend on the olive variety.
Ripeness, location, harvest, processing, and storage also influence the sensory result.
Therefore, I would never say:
This variety always tastes exactly the same.
An olive variety provides a direction.
The specific bottle tells the actual story.
Question 4 | Do you want to get to know an olive variety?
For me, the engagement with olive oil changes as soon as a person begins to distinguish between varieties.
Then it is no longer just called:
Greek olive oil.
Then it is called:
Tsounati.
Koroneiki.
Kalamon.
Hondroelia.
Kolovi.
Adramitiani.
Amfissis.
And eventually perhaps other Mediterranean varieties.
For me, that is similar to other gourmet products.
One starts with a general category.
Then one discovers differences.
And suddenly, olive oil becomes a world of varieties and characters.
Question 5 | Do you want one olive oil for everything or several for different tasks?
This is also an important decision.
One does not necessarily have to use a single bottle for everything.
A mild or balanced olive oil can regularly stand in the kitchen.
In addition, a more full-bodied premium olive oil can be used consciously for pure tasting, finishing, or for specific dishes.
Some people find this exact division practical.
One bottle for daily kitchen use.
Another for conscious enjoyment.
Which olive oil for salad, cooking, or raw? | Green Agora Guide
Green Agora taste orientation | From gentle to intense
The following classification is not meant to be a ranking.
It is based on the product and sensory information currently provided at Green Agora.
Harvests can change.
And personal perception remains individual.
| Olive Oil | Variety | Green Agora Orientation | Interesting for |
|---|---|---|---|
| Creta Eleon Bio | Koroneiki | mild | fruity | gentle | gentle entry | daily kitchen |
| Voliotis Extra | Amfissis | balanced | nutty | herb-forward | people looking for balance |
| Di Morea Bio | Koroneiki | fruity | balanced | green aromatics | everyday and conscious enjoyment |
| Mitira Bio | Kolovi | Adramitiani | balanced | fruity | noticeable spiciness | all-rounder with an independent variety world |
| Kouros of Zeus Black | Koroneiki | fruity | spicy | clearly peppery | Koroneiki with character |
| Kouros of Zeus Red | Kalamon | full-bodied | herb-forward | distinct throat irritation | Kalamon and more intense sensory experience |
| Marmaro | Hondroelia | intensely fruity | strong | complex | full-bodied olive oils |
| Pamako Silver Bio | Tsounati | Koroneiki | intense | multilayered | harmonious blend | high-phenolic world with blend character |
| Pamako Gold Bio | 100 percent Tsounati | very intense | bitter | peppery | long-lasting | people looking for maximum character |
This table is not a quality ranking.
It is an orientation.
One person might prefer Creta Eleon.
Another, Pamako Gold.
Both can make the right decision for their respective expectations.
You want it mild and gentle | Creta Eleon Bio
When someone says to me:
I want a good olive oil, but strong bitterness and spiciness are not my world.
then I don't have to force an extremely intense product on them.
Creta Eleon Bio is described in our current range as mild, fruity, and gentle.
It comes from Koroneiki olives from the Chania region in Crete.
For me, it is particularly interesting as:
- a gentle entry into high-quality olive oil
- olive oil for regular kitchen use
- a companion for salads
- vegetable dishes
- fish
- fresh bread
Precisely because it is also available in larger quantities, it fulfills a different task at Green Agora than a very intense 500 ml premium bottle.
Mild here does not mean inferior.
It means a different taste profile.
You are looking for balance | Di Morea Bio
Di Morea is interesting for me when someone is looking for distinct aromatics without going straight into the most extreme bitterness.
The oil is made from Koroneiki olives from Kiparissia in the Peloponnese.
The current product profile includes impressions of, among others:
- fresh herbs
- green almonds
- olive tree leaves
- grass
- artichoke
- green apple
- tomato leaf
For me, this can be an interesting direction if someone says:
I want to clearly taste that I am using an olive oil with character, but I don't need the most extreme profile.
You would like a different world of Greek varieties | Mitira Organic
I find Mitira particularly interesting if someone doesn't always want to talk about Koroneiki.
Here:
Kolovi
and:
Adramitiani
come together.
The olive oil comes from Lesvos.
The current profile describes a harmonious balance of fruitiness, bitterness, and pungency with impressions of fresh herbs, green almonds, grass, artichoke, and tomato leaf.
For me, Mitira is therefore a good example of why knowledge about olive oil shouldn't end with Koroneiki.
You want Koroneiki with more character | Kouros of Zeus Black
Kouros of Zeus Black is based on Koroneiki.
The current sensory profile describes:
- Fruitiness 4.5
- Bitterness 3.1
- Pungency 4.0
Added to this are aromas of nuts, green almonds, herbs, olive tree and tomato leaves, green apple, and citrus fruits.
This is already significantly more characterful than a deliberately gentle profile.
However, I find it interesting that:
Koroneiki is not automatically the same as Koroneiki.
Producer, region, harvest, and processing change what ends up in the glass.
You want to experience Kalamon | Kouros of Zeus Red
Kouros Red opens up a different world of varieties.
Here, Kalamon is the focal point.
The current sensory profile is described by Green Agora with:
- Fruitiness 4.3
- Bitterness 3.0
- Pungency 4.0
Added to this are, among others, herbs, tomato leaves, nuts, green grass, olive tree leaves, and green almonds.
The direct comparison with Kouros Black is particularly interesting.
Because then it's not just the color of the bottle that changes.
The olive variety changes.
Red:
Kalamon.
Black:
Koroneiki.
You want to get to know Hondroelia | Marmaro
Marmaro also shows why I don't want to reduce Green Agora to two or three well-known olive varieties.
Marmaro is made from Hondroelia olives from Chalkidiki.
In the current sensory profile there are:
- Fruitiness 4.9
- Bitterness 3.4
- Pungency 4.4
Added to this are, among others, nuts, herbs, olive tree leaves, grass, artichoke, green apple, tomato leaf, fig leaf, and pepper.
For me, Marmaro is therefore interesting for people who are looking for a powerful, very fruity, and aromatically complex character.
You want to get to know Tsounati | Pamako Gold
Now we are entering a very intense world.
Pamako Gold is made from:
100 percent Tsounati
.
The Tsounati olives grow wild or naturally in the rocky mountain regions of Selino on Crete.
The current sensory profile describes:
- Fruitiness 5.3
- Bitterness 4.8
- Pungency 4.9
Added to this are green or herbal impressions, almond, and artichoke.
The currently documented analysis values are also extraordinary.
But that is precisely why Pamako Gold is a good example of why I don't simply say:
The biggest number wins.
If someone does not like pronounced bitterness at all, this profile can be too intense.
If someone loves strong, complex, and long-lasting olive oils, this exact intensity can be fascinating.
The same product can be perfectly suitable for two people in completely different ways.
Discover Pamako Gold Organic 500 ml
Pamako Olive Oil | Wild Olives, Gold, Silver and analysis values
You want Tsounati, but not just Tsounati | Pamako Silver
Pamako Silver combines two olive varieties.
Tsounati.
and:
Koroneiki.
This creates a different character than with the monovarietal Gold Edition.
The current sensory profile describes:
- Fruitiness 4.9
- Bitterness 4.1
- Pungency 3.9
Added to this are, among others, banana, tomato, fruity, and floral impressions.
Silver remains an intense olive oil.
But it tells a different story than Gold.
That is why I would not ask:
Gold or Silver | which one is better?
I would ask:
Which combination do you like better?
Olive variety is important | But it is not a promise of taste
I would like to draw a line here.
It would be tempting to write:
Koroneiki always tastes like this.
Tsounati always like this.
Kalamon always like this.
That would be too simple.
The variety has a significant influence on the possible profile.
But alongside it act:
- Region
- Climate
- Soil
- Water availability
- Degree of ripeness
- Harvest time
- Condition of the fruits
- Processing
- Temperature control
- Oxygen contact
- Storage
- Harvest year
together.
The variety gives us an identity.
The entire production history shapes the concrete bottle from it.
Early harvest does not automatically mean better
Early harvest also plays an important role in many Green Agora products.
Early-harvested olives can contribute to greener, bitterer, and more pungent profiles and often yield higher concentrations of certain phenolic compounds.
But early harvest alone is not a complete proof of quality.
If the fruits are treated badly, lying around for too long, or the processing isn't right, the word "early harvest" won't save the bottle.
The harvest time creates conditions.
The entire processing must turn that into quality.
What about polyphenols and analysis values?
Analysis values are important to me.
Very important, actually.
But in this purchasing decision, they are deliberately not in the first place.
I can know:
how many total polyphenols are documented.
How much oleocanthal.
How much oleacein.
Which acidity level was measured.
And yet, none of these numbers fully answer for me:
Will this person enjoy drinking this olive oil?
Therefore, I separate two levels.
Analytics explain measurable properties.
Sensory analysis explains perception.
And after that comes personal preference.
Analysis without a human remains a number.
Experience without analysis remains an observation.
Polyphenols in olive oil | Taste, analysis values and EU Health Claim
You still don't know what you like? | Then compare
This is perhaps my most important practical piece of advice in this article.
If you don't yet know your taste:
Do not buy immediately according to the biggest number.
Compare.
Two varieties.
Two intensities.
Two producers.
Or several different olive oils.
This is exactly why some Green Agora boxes are particularly interesting.
Aromas of Knowledge | Compare Pamako Gold and Silver
For me, the "Aromas of Knowledge" boxes are among the clearest examples of how a gift box can simultaneously become a comparison box.
Aromas of Knowledge 1
Included are:
- Pamako Gold Organic 500 ml
- Pamako Silver Organic 250 ml
This puts the focus more strongly on the pure Tsounati of Gold first.
Afterward, Silver can be tasted in contrast as a blend of Tsounati and Koroneiki.
Discover Pamako Aromas of Knowledge 1
Aromas of Knowledge 2
Here the size distribution is reversed:
- Pamako Silver Organic 500 ml
- Pamako Gold Organic 250 ml
Discover Pamako Aromas of Knowledge 2
For me, these are not just gift boxes.
They are small sensory learning spaces.
Power of Nature | Kalamon against Koroneiki
With Kouros of Zeus, two other worlds can in turn stand side by side.
Red:
Kalamon.
Black:
Koroneiki.
The gift box "Power of Nature" contains both olive oils in 500 ml.
With it, one can directly compare:
How does the aroma change?
How do I perceive bitterness?
How does the pungency develop?
Which variety appeals to me more?
Favorite Pieces | Compare Marmaro and Di Morea
The gift box "Favorite Pieces" also fulfills an interesting comparison function for me.
Marmaro brings Hondroelia from Chalkidiki.
Di Morea brings Koroneiki from the Peloponnese.
Two different olive varieties.
Two different regions.
Two different profiles.
Columbus | If you don't even know your direction yet
If someone says to me:
Ayhan, I don't even know what I like.
then a broader tasting set can be more interesting than two very similar bottles.
The Columbus tasting set currently contains seven different olive oils or variants.
Including:
- Voliotis Extra
- Voliotis Organic
- Voliotis Early Harvest
- Pamako Gold Organic
- Pamako Silver Organic
- Di Morea Organic
- Marmaro
This creates several comparison levels simultaneously.
Producers.
Olive varieties.
Early harvest.
Organic and non-organic certified products.
Different intensities.
Different aromas.
Whoever is still searching for their taste sometimes needs more selection and not immediately more quantity.
Voliotis Selection | Get to know three profiles of one producer
Another interesting possibility is the comparison within one producer.
The Voliotis Selection combines:
- Voliotis Extra
- Voliotis Organic
- Voliotis Early Harvest
each in 500 ml.
With this, the question changes.
Not:
Which producer do I like?
But:
Which variant of the same producer appeals to me?
Taste first | Then buy the favorite in a larger size
This is exactly where I want to make the Green Agora sales logic clear.
If you are unsure:
compare.
If you have found your favorite:
single bottle.
If you already know that this exact olive oil is used regularly in your home:
value pack.
For me, this makes more sense than recommending three bottles of a product to a new customer immediately that they have never tasted before.
Pamako Value Packs | If Gold or Silver is already your favorite
Pamako Gold | 3 x 500 ml
For people who already know the intense 100 percent Tsounati edition and consciously want to buy it again.
Discover the Pamako Gold 3-pack saver bundle
Pamako Silver | 3 x 500 ml
For people who prefer the blend of Tsounati and Koroneiki.
Kouros saver sets | When Kalamon or Koroneiki is a sure thing
Kouros of Zeus Red | 3 x 500 ml
For people who are already familiar with Kalamon and the profile of the Red edition.
Discover the Kouros Red 3-pack set
Kouros of Zeus Black | 3 x 500 ml
For people whose favorite is the Koroneiki edition.
Mitira saver bundle | When Kolovi and Adramitiani are the ones to keep
Anyone who already knows Mitira and wants to regularly use exactly this Lesvos world will also find a 3-pack saver bundle here.
Discover the Mitira Organic 3-pack saver bundle
Compare, understand, decide, and only then buy in bulk.
That is exactly how I would do it.
How many different olive oils does one need at home?
There is no right number.
One person can be perfectly happy with a single olive oil.
Another owns three.
Or five.
For an interested household, I often find a simple two-way division very practical:
A versatile olive oil for daily kitchen use.
And:
a more characterful olive oil for conscious enjoyment, finishing, or tasting neat.
Those who want to dive deeper can also differentiate by olive variety.
Then, for example, a small personal collection can be created:
Koroneiki.
Kalamon.
Tsounati.
Hondroelia.
Kolovi and Adramitiani.
And at some point, you realize:
You don't just own several bottles anymore.
You own several worlds of olive oil.
If you taste olive oil neat | This is how you learn your taste profile faster
If you really want to find out which olive oil suits you, try different oils without food.
A small amount is enough.
First, smell it.
Then take a small sip.
Distribute it in your mouth.
Swallow.
And observe.
How fruity is the oil?
Where does bitterness arise?
When does the pungency begin?
How long does it linger?
Which aromas remind you of something?
And very importantly:
Do you like it?
This last question is sometimes forgotten in analytical discussions.
Drinking olive oil neat | Which varieties are actually suitable
My 60-second olive oil self-test
Answer these questions for yourself.
-
How much bitterness do you like?
Hardly any | some | distinct -
How much pungency do you like?
Gentle | noticeable | intense -
Which flavor profile interests you?
Mild and fine | green and herbaceous | complex and intense -
How do you want to use the olive oil?
Daily cooking | finishing | neat | various uses -
Would you like to get to know a specific olive variety?
No | Koroneiki | Kalamon | Tsounati | other varieties -
Are analytical values important to you?
Hardly | interesting | very important -
Do you already know your taste?
No | partly | yes
If you answer the last question with:
No
I would rather compare.
If you answer:
Yes
a single bottle or a saver bundle might make more sense.
A quick orientation
- I want it mild and uncomplicated: Creta Eleon Organic.
- I want it fruity and balanced: Di Morea Organic.
- I want a less common combination of varieties: Mitira Organic made from Kolovi and Adramitiani.
- I want Koroneiki with a distinct character: Kouros of Zeus Black.
- I want to get to know Kalamon: Kouros of Zeus Red.
- I want Hondroelia and a bold, fruity profile: Marmaro.
- I want Tsounati plus Koroneiki: Pamako Silver.
- I want pure Tsounati and a very intense profile: Pamako Gold.
- I don't know yet what I like: Columbus sample set.
- I want to compare Tsounati directly: Aromas of Knowledge.
- I want to compare Kalamon versus Koroneiki: Power of Nature.
- I have already found my favorite: the appropriate saver bundle.
This orientation does not replace a tasting.
It is intended to help you narrow down your selection in a meaningful way.
Why I don't just name my No. 1 for you
It would be much easier to say:
This is our best olive oil.
Done.
One product.
One recommendation.
One order.
But that is not how my experience with olive oil works.
I concern myself with a product.
With its variety.
Its origin.
The producer.
The harvest.
The processing.
The fruitiness.
The bitterness.
The pungency.
The aftertaste.
And the analyses.
After that comes the second half.
The person.
What do they know?
What do they like?
What do they perceive as too bitter?
How much pungency do they find interesting?
Do they want to understand numbers?
Or do they just want to use an olive oil every evening that they look forward to?
Only then does product selection become guidance.
The best olive oil on an analysis sheet is not automatically the best olive oil for every person.
An olive oil sitting in the cupboard is not a successful recommendation for me
A person can buy an analytically spectacular olive oil.
If the bottle then sits in the cupboard for months because they don't like the bitterness or pungency, the recommendation wasn't particularly good.
I prefer a different result.
The person reaches for the bottle.
They use it.
They taste consciously.
They recognize differences.
Maybe they order the same variety again later.
Or they say:
Now I want to get to know something else.
Then development occurs.
And from a purchase comes knowledge.
Which olive oil suits me? | Frequently asked questions
Is a mild olive oil worse than a bitter one?
No.
Mildness is not an automatic statement about low quality.
The intensity of sensory attributes and objective quality assessment are different things.
Is the most pungent olive oil automatically the best?
No.
Pungency is a positive sensory attribute of extra virgin olive oils, but more pungency does not automatically mean higher overall quality.
Is the olive oil with the most polyphenols automatically the best for me?
No.
Analytical values provide important information.
They do not determine your personal taste preference.
Which olive variety is the best?
There is no universally best olive variety.
Tsounati, Koroneiki, Kalamon, Hondroelia, Kolovi, Adramitiani, and other varieties can produce very different olive oil profiles.
Can the same olive variety taste different?
Yes.
Region, climate, harvest time, maturity, processing, storage, and harvest year can additionally influence the sensory profile.
What should I buy if I have no experience yet?
A gentle single product or a sample set can be useful.
If you want to compare multiple profiles, Columbus, for example, is interesting.
What should I buy if I already know my favorite?
Then single bottles, larger containers, or a suitable saver bundle might make more sense.
Do I need a separate olive oil for salad, cooking, and tasting neat?
Not necessarily.
A good versatile olive oil can handle multiple tasks.
Those who want to dive deeper, however, can consciously use different profiles for different applications.
Which olive oil suits me? | My personal conclusion
I could give you a table.
A list with polyphenol values.
A ranking by oleocanthal.
A ranking by acidity.
A ranking by price.
But eventually something is missing.
You.
That is why I am interested in this first:
How do you taste?
What do you like?
What do you already know?
Which bitterness is pleasant?
Which pungency makes you curious?
Which aroma sticks in your mind?
Do you want to get to know Tsounati?
Kalamon?
Koroneiki?
Hondroelia?
Kolovi and Adramitiani?
Or do you want to start by simply placing several bottles side by side and finding out for yourself where your direction lies?
That is exactly what I find exciting.
Because at some point something happens.
A person no longer says:
I need olive oil.
They say:
I think I prefer this profile.
Later:
I want to try Kalamon this time.
Or:
The Tsounati was intense, but that is exactly what I like.
Then something has happened.
The person is no longer just buying olive oil.
They are beginning to understand olive oil.
And that is exactly where I want to go with Green Agora.
Analysis without a human remains a number.
Experience without analysis remains an observation.
When product knowledge, sensory evaluation, analytics, and people come together, a good recommendation is created for me.
Ayhan from Green Agora
Other relevant Green Agora guides
- How do you recognize good olive oil?
- Which olive oil for salad, cooking, or neat?
- Drinking olive oil neat | Which varieties are actually suitable
- Why does olive oil burn in the throat?
- Polyphenols in olive oil | Taste and analytical values
- Pamako vs. Kouros of Zeus | Which premium olive oil suits you?
- Ayhan's olive oil favorites | Personal recommendations from Green Agora
Compare premium olive oils by taste
At Green Agora, you will find different olive varieties, regions, producers, intensities, and analytical profiles.
It is not about putting all bottles into a ranking list.
It is about making the differences visible.
Don't want to just read? | Olive oil tasting in Lüdenscheid
One can write a great deal about olive oil.
But at some point, it has to get into the glass.
Differences between Tsounati, Kalamon, Koroneiki, and other varieties, in particular, can be experienced especially well through direct comparison.
The same applies to:
Fruitiness.
Bitterness.
Pungency.
Throat irritation.
Aromatics.
Aftertaste.
Personal olive oil consultation | Which profile suits you?
If you still don't know which olive oil to choose after reading this article, that is perfectly fine.
Then let's talk.
I am interested in things like:
- which olive oils you have used so far
- how you perceive bitterness
- how much pungency you like
- which flavor profile you enjoy
- whether you would like to enjoy olive oil on its own
- how frequently you use it in the kitchen
- whether you would like to get to know specific varieties
- whether analytical values are important to you
- whether you are looking for a single bottle, a tasting set, or a value pack
Then I will try to find a direction based on this information.
This is not medical advice.
It is personal olive oil consultation.
WhatsApp: +49 175 9009341
Email: info@greenagora.de
