The latest issue of Cuisine magazine www.cuisine.co.nz
has a review of some 24 olive producers.
While all of their oil are low in acidity it would be fair to say that the
overall balance and taste was disappointing.
To quote " The majority of oils have little olive aroma and even less of a
noticeable olive taste.
Could this be the general age
of the trees or something like irrigation which reaserch suggests more fruit set
while keeping acidity low.
Thoughts please
William McNab