This year I went to Greece to harvest the olives early to see the difference in taste. As Mr. Papadopoulos from the olive press near Pyrgos said, the olives should be more green than black, which makes for a smoother tasting oil. The olive oil does not have that first bitter taste, but only tastes of greens, flowers… It is very scratchy in the throat. A good sign, but not that smooth. :-) Maybe because it is unfiltered this time. I will find out. Every olive oil that crosses my way, I take a spoonful to learn the taste.
