What Really Affects Olive Oil Quality?
Producing high-quality olive oil is both an art and a science. From the moment the olive tree is planted to the final step of bottling, each stage plays a critical role in shaping the flavor, nutrition, and overall quality of the oil.
Here is a list of factors of making high quality olive oils.
1. The Foundations: Growing & Harvesting
The environment where olives are grown matters more than you might think. Climate, altitude, and soil type all influence the final flavor profile. But it doesn't stop there—how the olives are grown, picked, and transported also impacts quality. Gentle harvesting and quick processing help maintain the fruit’s integrity, while rough handling or delays can cause damage and lead to off-flavors.
2. Timing is Everything
When it comes to olives, ripeness at harvest is key. Early-harvest green olives tend to yield oils that are bold, peppery, and high in antioxidants. Riper olives, on the other hand, produce a milder oil with more volume but fewer health benefits and a shorter shelf life. Interestingly, harvest timing often influences the oil more than the olive variety itself.
3. Olive Varieties: A World of Flavor
Different types of olives offer distinct flavors—from fruity and floral to spicy and robust. Each variety also affects the oil’s antioxidant content, color, shelf life, and aroma. That’s why olive oil can taste so different from one bottle to another, even if made in the same region.
4. Hand-Picked vs. Machine-Harvested
Hand-picking ensures the olives remain undamaged and fresh, especially if they’re milled right away. In contrast, bruised or fly-damaged olives, or those left sitting too long, often produce lower-quality oil.
5. Why Processing Temperature Matters
Great olive oil is cold-pressed—processed below 86°F—to preserve delicate aromas and minimize oxidation. Although some producers try to boost yield using heat or chemicals, this compromises the oil’s quality.
Storage: The Final Steps That Matter
Store It Right
After pressing, the oil should be stored in stainless steel tanks at cool temperatures (ideally under 65°F). Dark glass bottles are best for retail because they shield the oil from light, preserving its flavor and health benefits.
Pure Olive Oils:
High-quality olive oil doesn’t happen by chance—it’s the result of meticulous care at every step. Our olive oils are lab tested upon importation to ensure its quality meets the highest standards of authentic extra virgin olive oils. Once shipped, we keep our oils and vinegars in stainless containers called fustis which are air tight, stored in room temperatures of about 65°F to 68°F, and not exposed to direct lighting. We then bottle the oils and vinegars in bottles that are dark glass with a long neck to help lock its taste and quality.
Whether you’re a home cook or an olive oil enthusiast, understanding what goes into that golden liquid can help you appreciate its value even more.