My Mum came back from Italy recently. With lots of olive oil. And different types, too. Rather naively, it hadn’t occurred to me that, not only does olive oil vary in age and pressing – virgin, extra-virgin, etc –, but there are also many varieties of olive used which contribute to the oil's varying flavour profile. For example, Leccino olives are used to produce a mild, banana-y flavour while Coratina are used for intense, fruity, bitter notes.
I even found out that olive oil can be tasted like wine. Warm a small amount in a wine glass by cupping the bottom in one hand and covering the top with the other, give it a swirl [...]