How to choose the perfect olive oil

Choosing the perfect olive oil can feel a little daunting when faced with a plethora of options all with their own unique flavour profile, but with a little sleuthing there are clues you can look for to help you choose the perfect blend for your taste.

ORIGIN

Good extra virgin olive oil should be grown, pressed and bottled in a single country. “Product of Spain” does not necessarily indicate that the olives are grown or pressed in Spain, only that it was packaged there.  

VARIETY (Cultivar)

Like grape varieties used in wine production, there are different olive varieties (cultivars) each with their own unique taste, colour, aroma, and texture. Understanding the olive cultivar used to produce the oil will give you an insight into what it will taste like.

AGE

Unlike wine, olive oil does not get better with age and so a good bottle of extra virgin olive oil should have a harvest date or sell-by date (usually one year after it is pressed) on the label.  You should aim to use it within 2-3 years after the harvest date and within 3-5 months of opening. Store your olive oil away from light and heat and try to only buy what you would consume in a month to maintain freshness.

COLD-PRESSED

If an oil is cold-pressed it means that no heat was used to extract the oil from the olives. Adding heat allows producers to extract more oil from the olives, but simultaneously destroys the delicate flavours and aromas of a good extra virgin olive oil.

FILTERED OR UN-FILTERED

During the process of making olive oil, some producers choose to filter their oil to remove olive particles. Whether they do or don’t’ does not affect the quality of the oil. Unfiltered olive oil can be cloudy and contains more polyphenols which contribute to a more intense and fresh flavour. However it has a shorter shelf life. Conversely filtered olive oil will be more transparent and slightly less intense, but will last much longer.

PURE OR LIGHT OILS

A ‘light’ oil is generally heat-treated, resulting in a neutral flavoured oil that is perfect for baking and deep-frying (due to its higher smoking point). These oils still have the same healthy benefits as extra virgin oil, but not the antioxidant benefits.

TASTE

Whilst the above tips will give you some guidance on choosing an oil, the best way to determine if an oil is good quality or not is by sampling it.  The best quality extra virgin oils can have a variety of flavour profiles such as nutty, fruity, buttery, spicy or floral. It will always taste clean and fresh and won't leave a waxy residue. If the flavour is too overpowering it may be that the oil is rancid. In Italy they even have a word for the perfect effect of an olive oil in your mouth ‘Amato’ – a peppery finish that begins on your tongue then moves to the back of your mouth.