A Guide to Extra Virgin Olive Oil: What You Need to Know
What Is Extra Virgin Olive Oil (EVOO) and Why Does It Matter?
Extra virgin olive oil (EVOO) is the highest grade of olive oil, known for its superior taste, aroma, and health benefits. To earn the EVOO designation, the oil must meet specific standards:
- Acidity level: EVOO must have a free fatty acid level of 0.8% or lower. A lower acidity indicates better quality and freshness.
- Extraction method: It must be mechanically extracted (not chemically) using cold pressing or centrifugation, preserving the natural flavors and nutrients.
- No chemical refining: Unlike lower-grade olive oils, EVOO is not subjected to chemical solvents or excessive heat, which can alter its taste and nutritional profile.
Why Choose EVOO?
Flavor: It offers complex aromas and flavors, ranging from grassy and peppery to buttery and fruity.
Health benefits: Rich in monounsaturated fats and polyphenols, EVOO has anti-inflammatory properties and may reduce the risk of heart disease and stroke.
Authenticity: True EVOO reflects the region, olive variety, and craftsmanship of the producer, much like fine wine.
What Is a Certified Producer and How Do You Identify One?
When buying olive oil, choosing a certified producer ensures authenticity and quality. Certification guarantees the oil meets strict production and labeling standards.
How to Identify Certified Olive Oil:
PDO (Protected Designation of Origin) or PGI (Protected Geographical Indication) labels: These indicate the oil comes from a specific region and adheres to traditional methods.
- COOC (California Olive Oil Council): If purchasing from California, look for the COOC seal, which verifies the oil is 100% extra virgin.
- EU Certification: In Europe, look for DOP or IGP labels, certifying the oil’s origin and quality.
- Third-party certifications: Organizations like the International Olive Council (IOC) and Extra Virgin Alliance (EVA) certify oils that meet strict chemical and sensory standards.
✅ Tip: Beware of misleading labels like “light olive oil” or “pure olive oil,” which are lower-quality, refined oils.
First Pressed, Cold Pressed, or Both? Does It Matter?
You may have seen labels boasting terms like “first pressed” or “cold pressed.” Here’s what they mean:
- First pressed: This term traditionally referred to the initial pressing of olives, producing the purest oil. However, modern production uses continuous cold extraction methods, making “first pressed” mostly a marketing term today.
- Cold pressed: This is the important term to look for. It means the oil was extracted at or below 27°C (80°F), which preserves its aroma, flavor, and nutritional content.
💡 Verdict: Choose cold-pressed oil, as it ensures the oil retains its polyphenols and aromatic qualities. The “first pressed” claim is now largely irrelevant due to modern mechanical extraction methods.
Should You Choose Fresh and Young or Aged Olive Oil?
Unlike wine, olive oil does not improve with age. Freshness is key to both flavor and health benefits.
Why Freshness Matters:
Flavor and aroma: Fresh oil offers vibrant flavors—grassy, fruity, or peppery notes. As it ages, it loses intensity and becomes flat.
Nutritional value: The polyphenols, which contribute to olive oil’s health benefits, diminish over time.
How to Spot Fresh Olive Oil:
Harvest date: Look for the harvest date (not just the expiration date). Ideally, buy oil within 12–18 months of harvest.
- Best by date: Olive oil is best consumed within two years of production. Fresher is better.
✅ Tip: Avoid “aged” olive oil—it’s not a fine wine. Freshness equals quality.
Olive Varieties: How Many Are There and Which Should You Choose?
There are over 1,000 olive varieties cultivated worldwide, with around 150 used for oil production. Each variety brings its own unique flavor profile.
Popular Olive Varieties and Their Characteristics:
- Arbequina (Spain): Mild, fruity, and buttery with a delicate profile.
- Picual (Spain): Bold, peppery, and grassy with high polyphenol content.
- Frantoio (Italy): Herbal and slightly bitter with a robust finish.
- Koroneiki (Greece): Peppery, herbaceous, and rich in antioxidants.
- Leccino (Italy): Mild, nutty, and smooth, often used in blends.
💡 Tip: Experiment with different olive varieties just as you would with grape varietals in wine. Taste preferences vary, and some oils are better suited for drizzling versus cooking.
Packaging Matters: Clear Glass or Opaque Container?
Light, heat, and oxygen are olive oil’s biggest enemies. Exposure to these elements accelerates degradation, reducing both flavor and nutritional quality.
Why Choose Opaque or Dark Glass Bottles?
- Protects from light: Olive oil should be stored in dark glass, tin, or opaque containers to shield it from UV rays.
- Extends shelf life: Proper packaging helps retain the oil’s flavor and antioxidant properties.
- Clear glass risk: Oils in clear glass deteriorate faster, especially under store lighting.
✅ Tip: Always choose olive oil in a dark glass or opaque bottle and store it away from direct light and heat.
✅ Key Takeaways for Choosing Quality Olive Oil
- Choose EVOO: It offers the best flavor and health benefits.
- Look for certified producers: PDO, PGI, COOC, or EVA seals indicate authenticity.
- Go for cold-pressed: It preserves the oil’s nutrients and flavor.
- Fresh is best: Always opt for freshly harvested oil and check the harvest date.
- Explore different varieties: Try oils from various olive types for diverse flavor experiences.
- Dark glass or opaque containers only: This protects the oil from light exposure.
The California State Fair hosts an annual Extra Virgin Olive Oil (EVOO) Competition to celebrate and recognize the finest olive oils produced within the state. Here’s an overview: :
1. Certification of Judges:
The competition’s judges are professional sensory evaluators with expertise in olive oil tasting and analysis. Their backgrounds often include sensory science, production, and related fields. To ensure impartiality, all judges must fully disclose any industry involvement and are assigned only to entries where no conflict of interest could be perceived.
2. Blind Tasting Process:
The olive oils are evaluated through a blind tasting process. This method ensures that judges assess each entry solely based on its sensory attributes without any bias. For example, in the 2025 competition, Head Judge Paul Vossen, along with a panel of 15 expert sensory evaluation judges, meticulously assessed each entry based on aroma, flavor, and other criteria.
3. Eligibility of Entrants:
The competition is exclusive to olive oils that are grown, processed, and packaged in California. This focus highlights the state’s rich olive oil industry and ensures that the awards recognize local producers.
In summary, the California State Fair’s EVOO Competition maintains rigorous standards by employing certified judges, utilizing blind tasting methods, and exclusively featuring California-produced olive oils.
