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Olive oil has been a cornerstone of Mediterranean cuisine for thousands of years — in Italy, Greece, Spain, and many other countries. We will show you what defines high-quality olive oil, where it comes from, and how you can use it in a variety of ways in your kitchen.
Olive oil in antiquity
Even in ancient times, people used olive oil in a variety of ways — in the kitchen, for anointing the body, as fuel for oil lamps, and in religious rites. Olive oil was so valuable that it served as a means of payment.
What defines high-quality olive oil?
Extra virgin olive oil
The highest quality grade. It must be cold-pressed or cold-extracted, have a maximum acidity of 0.8%, and possess no detectable sensory defects.
Virgin olive oil
Also cold-pressed, but with a slightly higher acidity level (up to 2%) or minor sensory flaws.
Olive oil (refined)
Refined from oils not suitable for direct consumption due to their taste — more neutral in flavor and more heat-stable.
Origin shapes the taste
- Italy: Tuscany (fruity, robust, bitter), Sicily (mild and floral), Apulia (voluminous and full-bodied)
- Greece: Kalamata (classic fruity), Crete (spicy and deep), Peloponnese (balanced)
- Spain: Andalusia (big, expressive), Catalonia (fine and elegant)
- Portugal: Alentejo (intense and nutty)
Use in the kitchen
- Over salads and dressings: Classic with vinegar, salt, and pepper
- On bread: With a little coarse salt and a half tomato
- Over soups: A drizzle as a finishing touch
- For steaming and frying: Extra virgin is suitable up to 160 degrees, refined oil higher
- In Mediterranean baked goods: Focaccia, ciabatta, pizza dough
- Over hummus, bean purées, and pasta: For the final aromas
How to recognize good olive oil
- Dark bottle: Protects against light and oxidation
- Origin specification: Specific region instead of "EU blend"
- Harvest and pressing date: The fresher, the better
- Sensory description: Producers often provide flavor notes
- Awards: International tastings offer guidance
Storage
Olive oil likes to be kept dark, cool, and tightly sealed. Direct sunlight significantly shortens its shelf life. After opening, it is best to consume within 6–9 months to maintain the full aroma.
