In recent years we have learned to distinguish between olive varieties such as Souri, Barnea, or Koroneiki and Leccino – but did you know that just like wine, olives also taste of their ‘terroir’? A terroir tasting, curated as a part of Yom Asif: Local Food.
coastal plain
Koroneiki by Masik Kibbutz Magal
A prominent fresh herb, freshly cut grass and lemon peel aromas. Medium intensity bitterness and a long and gentle peppery finish.
Emek HaMa’ayanot
Asi’s Koroneiki
Red apple, green walnut, cinnamon, and ripe olive aromas. A subtle bitterness and an even milder peppery finish.
Golan Heights
Koroneiki Eretz Gshur
Prominent floral, green banana peel and lemon peel aromas. The taste is balanced with mild bitterness and peppery flavors.
Negev Mountain
Koroneiki by Mashkit Farm
Nutty and spicy aromas of walnut, nutmeg, rose and ripe olive. Has a distinct yet subtle bitter flavor and finish.
For further reading about the different terroir, read Soriano’s full article for Asif’s Journal.
Ehud Soriano is a certified olive oil expert from the University of Jaén, Spain. Soriano is an advisor for olive oil producers in agronomy and oil production. He teaches and lectures on olive oil in Israel and around the world and serves as a judge in international competitions.
