What really gives olive oil its special place in cookery is the surprising range of aromas it offers. There are dozens depending on the variety, the date of the harvest, the climate and the soil. In this way it can be compared to wine. The aromas most frequently found in olive oil are: almond, walnut, artichoke, fresh grass, hay, wild herbs, asparagus, sometimes also tomato, apple, pear, lemon or orange peel, and in the case of the best oils, the spiciness associated with pepper, cayenne pepper and other bitter condiments.