Olive oil production combines ancient tradition with modern science to create one of the world’s most cherished cooking ingredients. This golden liquid isn’t just any oil—it’s the pure juice extracted from olives, packed with flavor and health benefits. Understanding how olive oil transforms from fruit to bottle helps you appreciate the care, precision, and expertise behind every drop.
Understanding olive oil: the basics before we begin
Unlike most cooking oils made from seeds, olive oil comes directly from a fruit. This fundamental difference influences everything about its production, flavor, and nutritional profile.
Grade | Acidity Level | Production Method | Flavor Profile | Best Uses | Considerations |
---|---|---|---|---|---|
Extra Virgin | ≤0.8% | Mechanical only, cold temperature | Robust, fruity, may be bitter/pungent | Raw applications, finishing | Highest in polyphenols, shortest shelf life |
Virgin | ≤2.0% | Mechanical only, cold temperature | Milder than EVOO, minor defects allowed | Cooking, dressings | Good value option with many benefits |
Refined | N/A (acid neutralized) | Chemical/heat processing | Neutral, little flavor | High-heat cooking | Few antioxidants, longer shelf life |
Pomace | Varies | Solvent extraction + refining | Very neutral | Deep frying, commercial use | Lowest quality, least nutritional value |
The olive variety and growing conditions (“terroir”) play huge roles in the oil’s character. Just like wine grapes, olives absorb the essence of their environment—soil minerals, climate patterns, and sunshine levels all shape the final product.
Key polyphenols in olive oil and their significance
Polyphenols are powerful antioxidant compounds that give quality olive oil its distinctive taste and health benefits:
- Oleocanthal: Creates the peppery sensation that makes you cough; has anti-inflammatory properties similar to ibuprofen
- Oleuropein: Responsible for bitterness; offers antioxidant and antimicrobial benefits
- Hydroxytyrosol: One of the most powerful antioxidants found in nature; higher in early-harvest oils
- Tyrosol: Less potent than hydroxytyrosol but more stable during storage
The concentration of these compounds depends heavily on olive variety, harvest timing, and production methods. Oils with high polyphenol content (over 250mg/kg) offer more health benefits but might taste more bitter and pungent.
Step 1: Harvesting the olives – timing is everything
The olive harvest marks the beginning of the oil-making journey, and timing this step perfectly makes all the difference.
Optimal harvesting times
Farmers must decide whether to harvest early or late:
Harvest Stage | Olive Color | Oil Color | Flavor Characteristics | Polyphenol Content | Best Used For |
---|---|---|---|---|---|
Early (Oct-Nov) | Green/purple | Deep green | Intense, bitter, pungent | Highest | Bold dishes, finishing |
Mid (Nov-Dec) | Mixed ripening | Green-gold | Balanced, moderate intensity | Medium-high | Versatile, everyday use |
Late (Dec-Jan) | Fully purple/black | Golden yellow | Mild, buttery, subtle | Lower | Delicate dishes, baking |
Most premium producers harvest when olives show a mix of green and purple—a sweet spot balancing flavor intensity with adequate oil content.
Harvesting methods
Traditional and modern approaches each offer distinct advantages:
Traditional harvesting:
- Hand-picking or using hand-held combs to rake olives onto nets
- Preserves fruit integrity with minimal damage
- Labor-intensive and costly
- Often used for premium oils where quality outweighs cost concerns
Modern harvesting:
- Mechanical tree shakers and over-the-row harvesters
- Much faster and more economical
- May cause more fruit damage
- Suitable for larger commercial operations
The race against time
After harvesting, a countdown begins. Quality-focused producers rush olives to the mill within 24 hours—ideally within 4-6 hours. Every passing hour risks fermentation, oxidation, and defects that compromise the oil’s quality. Premium producers often have mills on-site to minimize this critical time gap.
Regional harvest variations
Harvest timing varies significantly by region:
- Northern Hemisphere
- Mediterranean Basin: October to January
- California: November to January
- Southern Hemisphere
- Australia/New Zealand: April to June
- Chile/Argentina: March to May
This global variation means fresh olive oil is being produced somewhere in the world every six months.

Step 2: Preparation at the mill – cleaning and de-leafing
When olives arrive at the mill, they undergo inspection and preparation before processing.
The cleaning process removes leaves, twigs, and other debris through washing systems or air blowers. Modern facilities use vibrating screens and water baths to separate the olives from unwanted material.
This step isn’t merely about cleanliness—leaves and twigs can add harsh, woody flavors to the oil. Soil and other contaminants might introduce off-flavors or even safety concerns. Clean olives lead to pure-tasting oil that truly represents the fruit’s character.
Quality assessment at intake
Many quality-focused mills perform rapid tests on incoming olives:
- Visual inspection: Checking for mold, pests, or fruit damage
- Moisture content: Higher water content may indicate rain-soaked fruit
- Fruit temperature: Warm olives may have started fermenting
- Maturity index: Measuring the ratio of green to black olives
This initial assessment helps millers decide how to process each batch optimally. Some producers sort olives by variety, ripeness, or quality to create oils with specific profiles.
Step 3: Crushing the olives – creating the olive paste
Crushing breaks open the olive cells to release the precious oil inside. This rupturing process creates a paste that makes oil extraction possible.
Traditional method: stone mills
For thousands of years, olives were crushed using giant granite wheels rotating in stone basins:
- Crushes olives slowly and gently
- Generates minimal heat, preserving delicate aromas
- Creates a paste with specific consistency that many artisanal producers prefer
- Takes longer and risks more oxygen exposure if not managed carefully
Modern method: metal mills
Today’s producers typically use stainless steel hammer mills, disc mills, or blade crushers:
- Crushes olives quickly and efficiently
- Provides excellent control over paste consistency
- Reduces oxidation through faster processing
- Creates different particle sizes that may impact extraction efficiency
Some modern systems even remove pits before crushing. This practice can reduce bitter notes from the pit and prevent mechanical wear on equipment, though many traditional producers maintain that the pit contributes valuable antioxidants and flavor compounds.
Traditional vs. modern crushing: a comparison
Feature | Stone Mills | Metal Mills | Impact on Final Product |
---|---|---|---|
Speed | Slow (15-30 rpm) | Fast (1,000-3,000 rpm) | Metal mills process faster but may introduce more heat |
Heat Generation | Minimal | Moderate | Lower heat preserves aromatic compounds |
Oxygen Exposure | Higher | Lower | Less oxygen means fewer oxidized flavors |
Paste Texture | Coarser, more uniform | Variable, controllable | Affects extraction efficiency |
Equipment Cost | Very high | Moderate | Affects producer economics and scale |
Throughput | 100-300 kg/hour | 1,000-5,000 kg/hour | Affects mill capacity during peak harvest |
Step 4: Malaxation – the crucial mixing stage that determines oil quality
Malaxation might be the least known yet most crucial step in olive oil production. This slow, continuous mixing of the olive paste allows tiny oil droplets to combine into larger ones that can be separated more easily.
The science behind malaxation
During crushing, olive oil exists as microscopic droplets trapped within ruptured plant cells. Malaxation breaks down cell walls through mechanical and enzymatic action, allowing these droplets to combine and separate from the water and solids.
Key factors during malaxation
Temperature Control:
- “Cold extraction” maintains temperatures below 27°C (80.6°F)
- Higher temperatures increase yield but destroy aromatic compounds and accelerate oxidation
- EVOO must be extracted at low temperatures to preserve its delicate flavors and health benefits
Duration:
- Typically ranges from 30-60 minutes
- Longer mixing increases yield but may reduce quality
- Too short and oil remains trapped; too long and oxidation occurs
Oxygen Exposure:
- Modern malaxers often use inert gas (nitrogen or argon) to displace oxygen
- Reduces oxidation that degrades flavor and nutritional value
- Preserves more polyphenols and vitamin E
The malaxer machine itself looks like a horizontal tub with slowly rotating metal blades that keep the paste moving gently without introducing air.
The expert’s perspective
“The malaxation phase is where the miller truly becomes an artist,” explains Maria Consuela Diaz, a third-generation master miller from Andalusia, Spain. “We make minute adjustments to temperature, time, and atmosphere based on each day’s olives. These small decisions ultimately determine whether an oil will be good or exceptional.”
Malaxation parameters by desired oil style
Oil Style Target | Temperature | Duration | Oxygen Control | Expected Results |
---|---|---|---|---|
Maximum Health Benefits | 20-22°C | 30-40 min | Inert gas (no oxygen) | Higher polyphenols, more bitterness, shorter shelf life |
Balanced Premium | 23-25°C | 40-50 min | Low oxygen | Good polyphenol retention, balanced flavor, good shelf life |
Maximum Yield | 26-27°C | 60+ min | Standard | Higher extraction rates, fewer polyphenols, milder taste |
Step 5: Separating the oil – extracting the liquid gold
After malaxation, the paste contains three components that must be separated: olive oil, vegetation water, and solid materials (pomace).
Traditional method: pressing
The ancient method of extraction uses pressure to squeeze oil from the paste:
- Olive paste is spread on fiber discs called “fiscoli” or “mats”
- Discs are stacked and subjected to hydraulic pressure
- Oil and water seep out while solids remain trapped in the discs
- A second separation step divides the oil from the water
This method creates distinctive oils but has drawbacks including higher labor requirements, hygiene challenges, and lower yields.
Modern method: centrifugation
Most modern facilities use centrifuges to separate components based on their different densities:
Horizontal Centrifuge (Decanter) comes in two types:
- Two-phase system:
- Separates oil from everything else
- Produces oil and wet pomace (combining solids with vegetation water)
- Uses less water, creating fewer waste products
- Better preserves polyphenols and other beneficial compounds
- Three-phase system:
- Separates oil, vegetation water, and pomace as distinct outputs
- Requires adding water, which can wash away some water-soluble polyphenols
- Creates more wastewater but produces drier pomace
Vertical Centrifuge (optional second centrifugation):
- Further “polishes” the oil by removing remaining water and fine particles
- Increases clarity and extends shelf life
- May remove some flavor compounds along with impurities
Some specialty producers use the Sinolea method (also called percolation or cold dripping), which works on the principle that oil adheres to metal plates dipped into the paste. This gentle method produces high-quality oil but yields less and requires more labor.
Traditional vs. modern production methods
Production Stage | Traditional Method | Modern Method | Impact on Quality | Impact on Efficiency |
---|---|---|---|---|
Harvesting | Hand-picking | Mechanical shakers | Traditional: Less damage to fruit Modern: More bruising |
Traditional: Labor-intensive Modern: Much faster |
Crushing | Stone mills | Metal hammer mills | Traditional: Gentler, more aromatic Modern: Faster, less oxidation |
Traditional: Lower yield Modern: Higher throughput |
Separation | Mat pressing | Centrifugation | Traditional: Distinct flavor profile Modern: Cleaner, more consistent |
Traditional: Time-consuming Modern: Continuous processing |
Filtration | Natural settling | Mechanical filters | Traditional: More robust flavor Modern: Longer shelf life |
Traditional: Takes weeks Modern: Immediate results |

Step 6: Further processing (for non-Virgin Oils)
Virgin olive oils (including extra virgin) go straight to filtering and bottling. Other grades require additional processing.
Refining process
When oils have defects or high acidity, refining can make them usable:
- Neutralization: Removes excess free fatty acids with alkali treatment
- Bleaching: Removes color impurities with filtering agents like bentonite or activated carbon
- Deodorization: Uses steam distillation to remove volatile compounds that cause off-flavors
These processes create neutral-tasting “refined olive oil” that lacks the flavor, aroma, and many health benefits of virgin oils. This refined oil is often blended with some virgin oil to create “Pure Olive Oil” or “Olive Oil” (not virgin) products.
The chemistry of refining: what gets lost
Component | Virgin Oil Content | Refined Oil Content | Health/Flavor Significance |
---|---|---|---|
Polyphenols | 50-500 mg/kg | 0-5 mg/kg | Major antioxidants, bitter/pungent taste |
Tocopherols (Vitamin E) | 100-300 mg/kg | 40-120 mg/kg | Fat-soluble antioxidant |
Squalene | 200-700 mg/100g | 100-300 mg/100g | Skin health, moisture retention |
Volatile aroma compounds | 60+ compounds | <10 compounds | Flavor complexity, fruity notes |
Free Fatty Acids | 0.2-2.0% | <0.3% | Indicates freshness/quality of original oil |
Pomace oil extraction
The solid waste (pomace) still contains some oil that can be extracted:
- Pomace is dried and treated with hexane or other solvents
- This dissolves the remaining oil, which is then separated from the solvent
- The resulting crude pomace oil must be refined before consumption
- Often labeled as “Olive Pomace Oil” in stores
Pomace oil represents the lowest quality category of olive-derived oils.
Step 7: Filtering (optional but common)
Many producers filter their fresh oil to remove suspended solids and moisture:
- Enhances clarity and visual appeal
- Extends shelf life by removing organic matter that could ferment
- May reduce some flavor intensity initially
Filtration typically uses materials like cotton, paper, cellulose, or diatomaceous earth.
Unfiltered oils (sometimes called “olio nuovo” when newly pressed) maintain tiny olive particles that provide intense flavor but shorten shelf life and create sediment at the bottom of the bottle. These oils may appear cloudy rather than clear.
Filtered vs. unfiltered: making the right choice
Characteristic | Filtered Oil | Unfiltered Oil | Consumer Consideration |
---|---|---|---|
Appearance | Clear, transparent | Cloudy, may have sediment | Aesthetic preference |
Shelf Life | 18-24 months | 12-18 months | Storage duration needs |
Flavor Evolution | More stable, consistent | Changes more over time | Usage timeline |
Mouthfeel | Smoother, lighter | Fuller, more rustic | Texture preference |
Best Uses | Everyday cooking, longer storage | Immediate consumption, finishing dishes | Culinary application |
Step 8: Quality testing, grading, and storage
Before bottling, olive oil undergoes rigorous testing to determine its grade and quality.
Chemical analysis
Key tests include:
- Free fatty acidity: Measures breakdown of the oil (must be ≤0.8% for EVOO)
- Peroxide value: Indicates oxidation levels
- UV absorption: Detects processing methods and oxidation
- Polyphenol content: Measures beneficial antioxidants
Understanding chemical parameters: what they mean for consumers
Test | What It Measures | Consumer Significance | EVOO Standard |
---|---|---|---|
Free Fatty Acidity | Breakdown of triglycerides | Lower is fresher, indicates careful handling | ≤0.8% |
Peroxide Value | Primary oxidation | Lower means less exposure to air/light | ≤20 mEq O₂/kg |
K232, K270, ΔK (UV tests) | Secondary oxidation, refining | Confirms oil hasn’t been refined or oxidized | K232 ≤2.50, K270 ≤0.22, ΔK ≤0.01 |
Ethyl Esters | Fermentation markers | Lower indicates fresher olives, quick processing | ≤30 mg/kg |
Pyropheophytins (PPP) | Age/heat markers | Lower indicates fresher oil, proper storage | No official limit |
Diacylglycerols (DAGs) | Freshness indicators | Higher 1,2-DAGs to total DAGs ratio means fresher oil | No official limit |
Sensory analysis
Professional tasters evaluate oils for:
- Positive attributes: Fruitiness, bitterness, pungency
- Negative attributes: Rancidity, mustiness, fustiness, winey flavors
For EVOO certification, oils must have zero sensory defects and show positive olive attributes.
Common sensory defects and their causes
Defect | Description | Common Cause | Prevention |
---|---|---|---|
Fusty/Muddy | Fermented, swampy | Poor storage of olives before milling | Process olives within 24 hours of harvest |
Musty | Moldy, humid | Mold growth on olives | Keep olives dry, clean equipment regularly |
Winey/Vinegary | Acidic, vinegar-like | Fermentation with oxygen | Minimize time between harvest and milling |
Rancid | Oxidized, fatty | Exposure to air, light, heat | Proper storage in dark, cool conditions |
Metallic | Tinny taste | Prolonged contact with metal | Use food-grade equipment, minimize contact time |
Frozen/Wet Wood | Wet wood, dampness | Olives damaged by frost | Avoid harvesting frozen olives |
Proper storage
Once tested, oil needs proper storage conditions:
- Temperature-controlled environments (ideally 14-18°C/57-65°F)
- Protection from light (in tanks, dark rooms, or dark glass)
- Protection from oxygen (filled tanks with floating lids or inert gas)
The right storage conditions prevent premature aging and quality degradation.
Step 9: Bottling and labeling
The final step brings olive oil to the consumer.
Quality producers choose materials that protect the oil:
- Dark glass bottles block light that degrades oil
- Tin containers provide excellent light and oxygen barriers
- Some premium oils use ceramic containers
Labels should indicate:
- Oil grade (Extra Virgin, Virgin, etc.)
- Harvest date or best-by date
- Origin information
- Acidity level (sometimes)
- Production method information
How to read olive oil labels
Label Term | What It Means | What It Doesn’t Mean | Consumer Value |
---|---|---|---|
“Extra Virgin” | Meets chemical and sensory standards for highest grade | Not necessarily the best flavor for your preference | Highest quality, no defects |
“First Cold Pressed” | Extracted without heat above 27°C | Not necessarily pressed (likely centrifuged) | Traditional term, implies quality |
“Product of Italy” | Bottled in Italy | Not necessarily made from Italian olives | Origin of bottling, not necessarily olives |
“100% Italian” | Made entirely from Italian olives | Not necessarily higher quality than other origins | True Italian origin |
“Harvest Date” | When olives were picked | Not a best-by date | Freshness indicator (fresher is better) |
“Best Before” | Last date of guaranteed quality | Not an expiration date | Quality timeline |
“Cold Extracted” | Processed below 27°C | Not necessarily traditional methods | Modern term for quality processing |
“Unfiltered” | Contains natural olive particles | Not necessarily more flavorful for all tastes | Stylistic choice, shorter shelf life |
PDO/PGI/DOP Labels | Protected Designation of Origin | Not necessarily better than non-PDO oils | Certified regional authenticity |
Byproducts of olive oil production: what happens to the rest?
Olive oil production creates significant byproducts that present both challenges and opportunities.
Olive pomace
This solid waste finds various uses:
- Fuel for biomass energy
- Base material for pomace oil extraction
- Compost and soil amendments
- Animal feed component
Vegetation water
This liquid waste contains polyphenols and organic compounds:
- Traditionally problematic due to environmental impacts
- Modern applications include irrigation (after treatment)
- Source of valuable antioxidant compounds
- Biogas production through anaerobic digestion
Progressive producers implement closed-loop systems to minimize waste and maximize resource utilization.
Innovative byproduct applications
Byproduct | Traditional Issues | Modern Applications | Environmental Impact |
---|---|---|---|
Olive Pomace | Disposal challenges | Biofuel, compost, animal feed | Reduces landfill waste, creates circular economy |
Vegetation Water | Water pollution | Controlled irrigation, polyphenol extraction | Turns pollution problem into resource |
Olive Pits | Waste disposal | Clean-burning biofuel, exfoliant in cosmetics | Carbon-neutral energy source |
Olive Leaves | Burned or discarded | Tea production, nutraceuticals | Value-added products from former waste |
Regional production variations: a global perspective
Olive oil production varies significantly across regions, influencing characteristics of the final product.
Mediterranean traditional producers
Spain (world’s largest producer):
- Focuses on efficiency and volume
- Large-scale, highly mechanized operations
- Leading producer of Arbequina and Picual varieties
- Increasingly adopting early harvest techniques for premium markets
Italy:
- Emphasizes artisanal methods and regional diversity
- Many small producers with traditional approaches
- Famous for Tuscan oils (primarily Frantoio, Moraiolo, Leccino varieties)
- Strong connection between oil and local cuisine
Greece:
- Primarily Koroneiki variety
- Higher percentage of traditional stone mills still in operation
- Often produces oils with distinctive pungency
- Many family operations with generational knowledge
New world production regions
California:
- Modern, efficient facilities
- Strict quality standards and testing
- Blend of Mediterranean varieties with ideal growing conditions
- Focus on premium market segment
Australia:
- Pioneer in super-high-density planting systems
- Advanced mechanical harvesting
- Focus on science-based production methods
- Award-winning quality despite newer industry
Chile:
- Growing rapidly with Mediterranean climate
- Modern equipment with traditional influence
- Lower production costs
- Increasing focus on organic certification
Regional production methods and their impact
Region | Common Varieties | Typical Harvest Time | Production Style | Characteristic Flavors |
---|---|---|---|---|
Andalusia, Spain | Picual, Hojiblanca | November-January | Large-scale, efficient | Robust, grassy, tomato leaf |
Tuscany, Italy | Frantoio, Moraiolo | October-November | Traditional, artisanal | Intensely peppery, artichoke |
Kalamata, Greece | Koroneiki | November-December | Mix of traditional/modern | Strongly fruity, herbaceous |
California, USA | Mission, Arbequina | November-January | Modern, scientific | Clean, balanced, buttery |
Western Australia | Frantoio, Coratina | April-June | Highly mechanized | Bold, fresh, grassy |
Central Chile | Arbequina, Frantoio | April-June | Modern with traditional roots | Fruity, mild pungency |
Home testing: evaluating olive oil quality like a pro
You don’t need a professional laboratory to assess olive oil quality. These simple tests can help you evaluate your purchases:
The sensory test
- Pour about a tablespoon of oil into a small glass
- Warm the glass by cupping it in your hands for about 30 seconds
- Smell the oil, noting any fresh or unpleasant aromas
- Taste a small amount, letting it coat your tongue
- Look for three positive attributes:
- Fruitiness: reminiscent of fresh or ripe olives
- Bitterness: detected primarily on the tongue
- Pungency: a peppery sensation in the throat that might cause a cough
Quality EVOO should have at least some level of all three positive attributes and no defects (mustiness, vinegar notes, rancidity).
The fridge test (indicative but not definitive)
Genuine extra virgin olive oil often (but not always) solidifies when refrigerated. Place a small amount in the refrigerator overnight:
- Complete solidification suggests higher monounsaturated fat content, typical of olive oil
- Remaining completely liquid doesn’t necessarily indicate poor quality or adulteration (some authentic varieties solidify less readily)
Flame test (not recommended)
Contrary to popular belief, the flame test (whether oil burns in a lamp) is not reliable for determining quality or authenticity.
Common olive oil myths
Myth | Reality | Why It Matters |
---|---|---|
“Light” olive oil has fewer calories | All olive oils have the same caloric content (about 120 calories per tablespoon) | “Light” refers to flavor or color, not calories or fat content |
Olive oil becomes toxic when heated | Quality olive oil has good heat stability and is safe for cooking | Don’t avoid cooking with EVOO – it retains most benefits even when heated |
Green oil is always better | Color indicates harvest time and variety, not quality | Judge by taste and freshness, not color |
Italian oils are always superior | Excellent oils come from many countries | Focus on freshness and quality standards rather than country of origin |
More expensive means better quality | Price reflects many factors besides quality | Learn to evaluate oil based on taste and other quality indicators |
All imported oils are frequently adulterated | Major brands from reputable producers follow strict standards | Buy from trusted sources with quality certification |
Conclusion
The journey from olive to oil represents thousands of years of human ingenuity—continually refined but still faithful to its origins. Each step in this process shapes the final product, creating a spectrum of flavors, aromas, and qualities.
When you understand how olive oil is made, you gain deeper appreciation for this culinary treasure. The care, expertise, and time invested in creating quality olive oil explain why the best versions command premium prices.
Next time you drizzle extra virgin olive oil over your food, remember the journey it took—from sun-drenched orchards through careful crushing, mixing, and extraction—to reach your table.

FAQs
What’s the difference between cold-pressed and cold-extracted?
“Cold-pressed” traditionally referred to oils produced using pressure methods without added heat. Today, most olive oil comes from centrifugation, not pressing, so “cold-extracted” more accurately describes modern methods. Both terms mean the oil was processed below 27°C (80.6°F).
How long does it take to make olive oil?
Quality olive oil production typically takes 24-48 hours from harvest to extraction. The actual milling and extraction process might last only 1-2 hours, but the entire journey from tree to bottle—including testing, potential filtering, and bottling—can take several weeks.
Can I make olive oil at home?
While technically possible with small-scale equipment, home production rarely achieves the quality of professional operations. Commercial mills can process olives quickly after harvest and control critical factors like temperature and oxygen exposure more effectively.
Why is some olive oil green and some golden?
Color primarily depends on olive ripeness at harvest. Green oils typically come from early-harvested fruit with higher chlorophyll content, while golden oils usually come from riper olives. Olive variety and filtration also affect color.
What makes Extra Virgin Olive Oil special?
EVOO represents the highest quality standard, meeting strict chemical criteria and passing expert taste evaluation with zero defects. It’s produced solely through mechanical means without heat or chemicals, preserving maximum flavor and nutritional benefits.
How should I store olive oil at home?
Store your olive oil:
• Away from light (in a cupboard or in dark glass bottles)
• Away from heat (not next to the stove)
• At moderate temperature (55-75°F/13-24°C is ideal)
• Tightly sealed to prevent oxygen exposure
• For no more than 1-2 years, ideally using it within 6 months of opening
Is more expensive olive oil always better?
Not necessarily. While quality production does incur higher costs, price also reflects packaging, marketing, and retail margins. Many excellent oils are available at moderate prices, while some expensive oils may be overpriced for their quality. Learning to evaluate oil yourself is more reliable than using price as your only indicator.
What’s the smoke point of olive oil? Can I cook with it?
Extra virgin olive oil has a smoke point of approximately 350-410°F (175-210°C), making it suitable for most cooking methods including sautéing, baking, and even many types of frying. Refined olive oil has a slightly higher smoke point (about 470°F/240°C), making it especially suitable for high-heat cooking.
What does “first press” or “first cold press” mean?
These terms originated when oils were actually pressed. “First press” meant the initial pressing of the olive paste, yielding the highest quality oil. Today, with centrifugal extraction, these terms are mostly marketing language suggesting premium quality. All extra virgin olive oil is technically “first press” and “cold-pressed” by definition.