The term “fruitiness” in olive oil does not mean that the oil tastes sweet like fruit. This expression is used to describe that the olive oil carries the natural aromas of fresh olives.

Fruitiness indicates that the olives were freshly picked from the branch, pressed without delay, and that the production process was managed correctly. This characteristic is more pronounced in early harvest olive oils.

Among the aromas described as fruity are:

• Green apple

• Fresh grass

• Tomato leaf

• Artichoke

• Natural scents and flavors such as green almond may be present.

Fruitiness is usually accompanied by bitter and pungent characteristics. This trio (fruity–bitter–pungent) forms the fundamental character of quality olive oil. The important thing is that these tastes are balanced with each other.

Olive oils that are weak or not fruity at all may often have been:

• Harvested late

• Produced from olives that were stored

• Subject to aroma loss.

At Sadık Amca, fruity taste is seen as a signature reflecting the naturalness and freshness of the olive oil.