The flavor of olive oil is heavily influenced by the variety of olive tree from which the olives are harvested. Each variety of olive tree produces olives with a unique flavor profile, which ultimately impacts the flavor of the oil that is extracted from them.

The flavor of olive oil is determined by a complex interplay of factors such as the variety of olive, the ripeness of the olives at harvest time, the growing conditions, and the method of extraction. The variety of olive tree can have a significant impact on the flavor of the oil, as different varieties of olives have genetically different levels of oil content, polyphenol content, fatty acid, and flavor compounds.

For example, the Frantoio olive variety is known for its strong, robust flavor and high oil content, making it an ideal variety for producing robust, full-bodied oils. The Leccino variety, on the other hand, is known for its mild, fruity flavor and low acidity, making it a good choice for producing mild, delicate oils.

The Koroneiki variety is known for its high oil yield and strong, fruity flavor with a slight bitterness and a pungent aroma, making it suitable for producing both fruity and robust oils. The Picual variety is known for its strong aroma and a robust and intense flavor, with a hint of bitterness and a slightly spicy finish.

The Arbequina variety is known for its delicate, buttery flavor, making it a good choice for producing mild, delicate oils. The Manzanilla variety is known for its mild, fruity flavor, making it a good choice for producing mild, delicate oils.

It is important to note that the flavor of the oil can also be influenced by the ripeness of the olives at harvest time. Olives that are harvested when they are fully ripe will produce oil with a more complex, fruity flavor than olives that are harvested when they are underripe, that will have more bitterness and a pungent flavor. Additionally, growing conditions such as soil type, climate, and irrigation can also impact the flavor of the oil.

To achieve a particular flavor profile, olive oil producers will often blend oils from different olive varieties. For example, a producer may blend oils from the Frantoio and Leccino varieties to create an oil with a robust flavor and a fruity finish.