Moraiolo Olive Oil
Moraiolo is a classic Tuscan variety producing extra virgin olive oil with a medium-intense, fruity aroma and a bold, well-balanced flavour profile. The oil features pronounced bitterness, a strong peppery finish, and high spiciness, with notes of artichoke, fresh herbs, green grass, and green almond. Moraiolo oil is rich in polyphenols (notably 76% oleic acid), giving it excellent preservation qualities. Highly valued for blending in PDO and PGI oils, it offers exceptional yield and regular bearing, but is sensitive to cold, drought, and disease, and requires compatible pollinators.
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Oils
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Mono
13
Blends
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Sensory Profile
Fruitiness 5.3
Fruitiness refers to the aroma and taste of fresh, ripe or green olives in the oil.
Bitterness 3.3
Bitterness is a positive sensory attribute of an EVOO. It can also signal the presence of phenolic compounds.
Pungency 3
Pungency is the pleasant peppery or spicy sensation experienced at the back of the throat when tasting olive oil.
Polyphenols 3.8
Polyphenols are naturally occurring compounds found in olives and other plants. In olive oil, reported phenolic content is a chemistry measure that can be associated with bitterness, pungency and oxidative stability; total phenols are not interchangeable with hydroxytyrosol-plus-derivatives measurement used for the EU-authorised wording.
artichoke fresh herbs green grass green almond pepper
Estimated Based on profiles for: Moraiolo .