Spanish extra virgin olive oil - AOVE

How can you recognise a high-quality olive oil?

A high-quality olive oil can be recognized thanks to several simple criteria, both visual, taste-related and informational.

• Origin and designation
  Choose an olive oil whose origin is clearly indicated on the label (Spain, Italy, Greece, France, Andalusia, Tuscany, etc.). Labels such as “PDO” (Protected Designation of Origin) or “PGI” are a true guarantee of quality and traceability.
• The “extra virgin olive oil” label
  This is the highest possible quality. Extra virgin olive oil is obtained only from a first cold pressing and has no taste defects. It is richer in flavor and natural antioxidants.
• Harvest date
  Fresh olive oil is always better. Check the harvest date rather than just the expiration date. Ideally, choose an oil produced within the year.
• The color of the oil
  A good olive oil can be green or golden. The color depends on the olive variety and the time of harvest, but it is not a decisive quality criterion.
• The taste and aroma of the oil
  A quality olive oil has a pleasant vegetal aroma (fresh grass, tomato, artichoke, almond). On the palate, a slight bitterness and a small peppery finish are positive signs: they indicate a high level of polyphenols and antioxidants.