Select a variety above to explore its flavor profile
Understanding Olive Oil
Harvesting
- Early Harvest
- Green olives picked Oct–Nov. High polyphenols — robust, peppery, and intensely fresh. Preferred for premium EVOOs.
- Late Harvest
- Fully ripe black olives yield milder, fruitier oils with softer finish and lower antioxidant content.
- Harvest Date
- Most premium producers print the harvest year on the label. Always the key freshness indicator — more meaningful than the bottling date.
Processing
- Cold-Pressed
- Temperature below 27°C (80°F). Preserves volatile aromatics, health compounds, and delicate flavors lost at higher temperatures.
- Speed
- Milling within 4–6 hours of harvest produces the most vibrant, freshest-tasting oils. Oxidation begins immediately after picking.
- Two-Phase
- Modern continuous centrifuge without added water — reduces oxidation and maximises polyphenol retention vs. older three-phase milling.
Grading & Quality
- Extra Virgin
- Free acidity ≤ 0.8%. Zero sensory defects. Produced by mechanical means only — no heat or chemical solvents. The highest grade.
- DOP / IGP
- Protected designation of origin certifications regulate which varieties and production methods qualify for specific regional labels.
- High-Phenolic
- Oils above 250 mg/kg polyphenols. Associated with the strongest health benefits. Bold, often peppery, with exceptional shelf life.
Storage
- Light
- UV exposure degrades oil rapidly. Always use a dark glass bottle or opaque tin — never store in a clear container on a sunny counter.
- Temperature
- Store below 20°C, away from heat sources. A cool, dark pantry is ideal — not above the stove or near an oven.
- Shelf Life
- Consume within 12–18 months of the harvest date. Freshness fades after opening — use within 6 weeks of uncorking.
Tasting
- Fruitiness
- Primary attribute: aroma and flavor from fresh, healthy olives. Assessed both when inhaling and after tasting.
- Bitterness
- Felt at the centre of the palate. A positive sign of fresh, polyphenol-rich oil — never considered a defect in quality EVOO.
- Pungency
- Throat burn from oleocanthal — a natural anti-inflammatory. The intensity signals freshness. One cough = good. Two coughs = exceptional.
Polyphenols
- Oleocanthal
- The main pungent phenol — ibuprofen-like anti-inflammatory activity. Responsible for the characteristic throat burn of fresh EVOO.
- Oleuropein
- The predominant bitter phenol. Linked to cardiovascular and neuroprotective benefits. Higher in early-harvest, robust-intensity oils.
- Measurement
- Polyphenol content measured in mg/kg. Values above 250 are considered high-phenolic; above 500 are exceptional.
Varieties
Extra virgin olive oils from around the world