In a culinary experience, olive oil and wine are usually very important elements. Capable of amplifying the flavour of any food, these products that come from the land also share the fact of transmitting the “sense of place” from which they come. That concept that we call terroir.
In many places, especially where they eat the famous Mediterranean diet, olive oil and wine are fundamental pillars of a meal.
But beyond their role in gastronomy, olive oil and wine have much more in common than you might have thought. Since both are fruits, they are directly influenced by their environment. In other words, their aromas and flavours will be a true reflection of the conditions under which they were grown.
Remember that wine is nothing more than fermented grape juice, while oil is cold pressed olive juice; two extremely pure products, whose quality results directly from the fineness of the fruit and the techniques applied for its preparation. Like the extraction methods or if they are filtered or not. In both cases it is possible to combine grape varieties or olives to obtain products with a unique character.
For this reason the concept of terroir, so important behind labels such as Amelia Pinot Noir or Amelia Chardonnay, coming from Limarí, the ideal terroir for Chardonnay and Pinot Noir in Chile; Gravas Cabernet Sauvignon with D.O (Denomination of Origin) Puente Alto, an exceptional place for growing Cabernet Sauvignon and Syrah; or Carmín de Peumo, without a doubt the best terroir for Carmenere in Chile, is just as preponderant in olive oil. The concept of Protected Geographical Indication (PGI) or D.O. is also used among oils, especially in Spain, the world’s great producer of olive oil.
Ph: Colour, density and flavour
Apart from the influence of terroir, wines and olive oil can be analysed under the same parameters: colour, density and flavour. Panels of experts usually taste both products to define their organoleptic characteristics that are later used as a reference for consumers. Thus, there are certain descriptors such as red fruits, freshly cut grass, spices, mint, vanilla, black pepper or nuts, to name a few, which can be found both in the aromas and flavours of a premium wine and in virgin olive oil. Also, both are always expected to be harmonic and balanced.
Rich in antioxidants
Thanks to the presence of polyphenols in the skin, pulp and seeds of grapes and olives, wine and olive oil have beneficial anti-inflammatory and antioxidant properties. While the frequent consumption of olive oil can reduce the risk of heart disease, cholesterol levels and prevent the onset of diabetes; wine is capable of neutralizing free radicals in our bloodstream, reducing hypertension. Recent studies have even linked it to the growth of “good” gut bacteria.