If you taste olive oil, you will perceive smells and taste, which could differ from the taste of an olive. You will perceive herbal smells with an aroma of grass, almonds, hazelnuts, camomile, among other herbs. You will also perceive scents of fermentation, like the smell cooked artichokes, mushrooms, jam or chocolate.
Take a small amount of olive oil in your mouth, spread it with the tongue in the whole roof of the mouth, breathe through the mouth without swallowing and breathe out through your nose. You will perceive the so-called mouth aromas, bitter substances and pepper.
Now swallow the oil. It is possible that it tastes more or less piquant.
Now you know the most important criteria to differentiate olive oils from the Languedoc-Roussillon.

Intense fruity taste with an intense smell of vegetables, intensely bitter and peppery.
These oils are particularly suitable for pasta and for roast meat, fish and vegetables.

Medium fruity taste with a clear smell of vegetables, bitter, a little bit peppery.
These oils are ideal for salads, mayonnaise, Bouilliabaisse and Aioli paste.

Light fruity taste with smell of vegetables, very little bitter and not peppery.
The light oils are used specially for sweet dessert.

You have a choice of good olive oils in the oil mill Moulin à Huile at Colette and Gennaro Benedittis in 66550 Corneilla la Riviere, 64 RN (from Perpignan, direction Prades).
Telephone: 04 68 57 22 23