Is it normal for olive oil to have a gasoline smell?

Have you ever been hit by a unique delicate fragrance on your taste buds when tasting a salad? Or when frying a steak, has a drop of golden liquid brought new life to the whole dish? This is the magic of olive oil. Today, let's unlock the flavor code of this "liquid gold" and explore how it has journeyed from the ancient olive trees to kitchens around the world.

When Mr. Zhang bought extra virgin olive oil for the first time, he was confused by the descriptions on the label such as "rich fruity aroma" and "slightly spicy". In fact, the flavor of high-quality olive oil is far more complex than one might imagine:

• Grassy aroma: The typical scent from fresh olives, just like the grass after rain
• Almond flavor: The lingering nutty aftertaste characteristic of certain varieties
• Slight bitterness: The healthy mark of polyphenols
• Peppery sensation: The slight irritation at the back of the throat, a proof of quality

Ms. Li noticed that the taste of the olive oil of the same brand varied each time she bought it. This is not a quality issue but the "terroir effect" of olives at work:

The degree of ripeness determines the keynote - the oil extracted from green olives has a more herbal aroma, while that from ripe olives is as smooth as butter. And in the pressing process, cold pressing below 27℃ can retain the aromatic substances to the greatest extent, while high-temperature treatment will produce an unpleasant greasy feeling.

Comparing olive oils with different flavors to musical instruments is quite apt:

• The light fruity type is suitable for mixing with yogurt or ice cream (yes, this is a traditional Mediterranean way of eating)
• The medium-strength one is the perfect match for tomato bread or grilled fish
• The rich and spicy variety can handle grilled meat and heavy-flavored stews

The market is flooded with substandard products. Remember three warning signs:

• The stale crayon smell - oxidation and deterioration
• The obvious rancid smell - improper storage
• Complete lack of irritation - possible adulteration

That bottle of olive oil forgotten deep in the cupboard might be waiting for a second life. Try these revival schemes:

Mix it with herbs to make a flavored oil, use it as a conditioner for wooden furniture, or even add it to body wash to create a Mediterranean SPA experience. After all, the culture of olive oil has never been limited to cooking.

Why not do an experiment tonight: Prepare three olive oils from different origins and taste them by dipping bread into them. Record the monologue each oil performs in your mouth. Maybe you'll find that the most expensive one isn't necessarily the most suitable for your taste buds. Share your "flavor diary" in the comment section, and we have a tasting kit provided by Zhongshitong for the most vivid describer.