How do you recognize high-quality olive oil?
Olive oil is among the top ten most frequently counterfeited food products. Manufacturers often blend in inferior products to simulate high olive oil quality. They use prohibited methods to increase yield, thereby reducing the quality of taste and character. In addition to crucial information on the label, our senses help to identify high-quality olive oil.
Pay attention to the label
Quality grade
Extra virgin olive oil is the highest grade. Acidity of max. 0.8%, cold-pressed, with no sensory defects.
Origin
Specific region instead of "EU blend" or "olive oil from several countries." Authentic quality oils state the region of origin and often the olive variety as well.
Harvest and pressing date
The fresher, the better. Olive oil is not a product meant for long-term storage — ideally, use it within 18 months of harvest.
Olive variety
High-quality producers specify the olive varieties — such as Arbequina (mild), Koroneiki (peppery), or Frantoio (fruity).
Sensory evaluation
Appearance
Extra virgin olive oil ranges from greenish (early harvest, more bitter) to golden yellow (late harvest, milder). Cloudiness is not a defect — it often indicates natural, unfiltered processing.
Nose
High-quality olive oil smells of olives — fresh, vegetal, sometimes like green apple, fresh grass, or tomato leaf. Dull, rancid, or winey notes are a clear sign of poor quality.
Taste
The three positive taste attributes of olive oil: fruity, pungent, bitter. A certain pungency in the throat is a good sign. A slight bitterness is also desirable. A sweet, oily taste indicates inferior or old oils.
Practical tasting test
- Pour about 10 ml into a blue or bulbous glass (prevents judging by color)
- Warm the glass with your hand and swirl gently
- First smell, then take a small sip
- Distribute in the mouth and inhale some air
- Note taste and impressions
Storage
Dark bottle, cool, tightly sealed. Direct sunlight significantly shortens shelf life. Use within 6–9 months after opening.
