Frequently Asked Questions

What is olive oil?

Olive oil is the oil obtained from the processing of olives.

Each olive oil produced in the mill is classified as extra virgin until it is categorized by physicochemical and organoleptic analyses (smell and taste). Extra virgin olive oil is obtained from olives, exclusively by mechanical methods or other natural processes under conditions that do not alter its natural composition. Extra virgin olive oil has not undergone any processing other than washing, milling, kneading, centrifuging and filtering.

How is olive oil made?

The first important step is to carefully harvest the olives from the tree. The harvesting method and whether it damages the fruit determines the quality of the olive oil produced. Traditional methods, such as beating branches with sticks to cause olives to fall to the ground, can damage the fruit and the tree and expose them to mold and bacteria. To ensure a high-quality oil, the olives must be carefully harvested.

The most common method is to use vibrating devices or machines, which cause the olives to fall onto a cloth without being damaged. Workers must avoid stepping on the olives. The olives must then be placed in plastic crates and not in bags, as pressure causes damage and fermentation, which reduces the quality of the oil. They must be transported to the mill within a maximum of 8 hours.

Then the leaves are removed, the olives are washed and crushed. The press grinds the olives and pits into a paste. This paste is then kneaded for a few minutes (usually not higher than 30°C, ideally below 27°C). This process is necessary to break the cell walls that hold the oil droplets, so that the oil is released. Enzymes play an important role in this.

The paste is then pumped into a centrifuge, where the liquids (olive oil and water) are separated from the solids (seeds and pulp). The oil is then separated from the water in a vertical separator. At this point, the oil is unfiltered. If the producer wants to filter the oil, this must be done immediately after production. Filtration removes moisture and solid residues and extends the shelf life of the olive oil.

What are the quality characteristics of olive oil?

To classify an olive oil, it must undergo physico-chemical and organoleptic analyses.

Important physicochemical parameters are:

• Free acidity
• Peroxide value
• UV absorption (K232, K270, ΔK)
• Impurities
• Traces of metals
• Alkyliesters

The organoleptic analysis is an evaluation of smell and taste by a specialized tasting panel. Only extra virgin olive oil is evaluated for the intensity of possible defects and fruitiness.

Three positive characteristics of olive oil are:

Fruitiness – Aromas coming from healthy, fresh olives, ranging from unripe to ripe fruit. This is the most important organoleptic criterion.

Bitterness – A characteristic taste of oil obtained from green or semi-ripe olives, perceived by the taste buds at the back of the tongue.

Spicy – ​​An intense tingling sensation in the throat, typical of early harvested olive oils with a high polyphenol content.

Does the color of olive oil play a role in its quality?

No, the colour of olive oil is not a quality criterion. It can vary from golden yellow to emerald green and depends on the olive variety, the ripeness at harvest and whether leaves have been processed with the olives. That is why professional olive oil sommeliers always taste from coloured glasses (blue or red) to avoid visual bias.

How are the aromas of olive oil created?

Aromas such as freshly cut grass, apple, banana, artichoke and thyme occur naturally in extra virgin olive oil. They are not added substances, but are formed by enzymatic reactions during the extraction of the oil.

What is the acidity of olive oil?

Acidity indicates the quality of the olives from which the oil is produced. It measures the free fatty acid content. Healthy, fresh olives that are processed immediately after harvesting have a low acidity (0.1-0.3%). Higher acidity indicates damage to the olives, for example by insects or poor storage. Acidity can only be measured chemically and is not detectable in taste tests.

What quality categories does olive oil have?

When buying olive oil it is important to understand the labelling. The main categories according to EU Regulation 2568/91 are:

1. Extra virgin olive oil – Maximum 0.8% free fatty acids, no organoleptic defects, and a fruity flavour.
2. Virgin olive oil – Maximum 2% acidity, slight organoleptic defects.
3. Olive Oil (Filtered and Blended) – Contains a mixture of refined and virgin olive oil, often less flavorful.
4. Olive pomace oil – Obtained from olive pomace and refined, inferior in quality.

Extra virgin olive oil is the best choice for consumption due to its highest nutritional value and full aromas.

What types of olive oil are there?

Olive oil can have different production methods and characteristics, including:

• Organic olive oil – Obtained without chemicals.
• Cold pressed olive oil – Extracted at temperatures below 27°C.
• Early harvest olive oil – Obtained from unripe olives, rich in polyphenols.
• Flavored olive oil – Enriched with herbs or spices.
• Protected Designation of Origin (PDO) – Originating from a specific geographical area with unique characteristics.
• Protected Geographical Indication (PGI/PGI) – Refers to olive oil with a specific reputation from a particular region.