From the author
The subject matter of this article is complex and full of technical terms that may seem complicated to the layman. However, I have tried to present it as comprehensively as possible and in accessible language. I have drawn on information from leading experts in the field, whose knowledge and experience have helped me to gather the most important facts. I had the pleasure of attending lectures and workshops led by this team during my olive oil sommelier training.
- Dr Agustí J. Romero – leader of the olive cultivation and olive oil technology team at IRTA (Instituto de Agrifood Research and Technology) in Spain, specialising for over 30 years in improving the quality and sensory evaluation of extra virgin olive oil.
- Dieter Oberg – co-founder and chairman of the German sensory working group DOP, lecturer in organoleptic evaluation at the Zurich University of Applied Sciences, juror at numerous international olive oil competitions.
- Manolis Salivaras – founder and director of Multichrom.lab in Athens, expert in chemical and organoleptic analysis of olive oil with extensive experience in conducting sensory panels and international quality certifications.
- Prof. Maurizio Servili – professor at the University of Perugia (Italy), author of nearly 180 scientific publications, involved in the technological improvement of the pressing process and the study of phenolic and volatile compounds that affect the taste and shelf life of olive oil.
- George Dervitsiotis – agronomist responsible for crop control at the international company Mediterre Eurofood, specialising in optimising olive tree growing conditions and sustainable agrotechnical practices.
This is only a small part of the vast knowledge about olive oil. I also draw on the experience and skills of leading producers who, fortunately for me, are happy to share their knowledge and experience. I hope this article has given you an insight into the most important and interesting issues. If you are interested in the subject, I encourage you to read the publications of the specialists mentioned above.
At the end of the compendium, you will find a special TIP: ‘Buy olive oil like a PRO!’ How to choose good olive oil and recognise poor quality oil – a professional step-by-step test.
Read the entire article to learn the secrets of choosing olive oil wisely, which you won't find in ordinary guides!
The word ‘oliwa’ in Polish means juice squeezed from olives, so the phrase ‘oliwa z oliwek’ (olive oil) is a redundant repetition. The term ‘EVOO’ (extra virgin olive oil), often used in literature, refers to the highest quality olive oil – cold-pressed, with low acidity and a unique taste and aroma.
A popular way to check the quality of extra virgin olive oil (EVOO) at home is the so-called refrigerator test. According to this method, if olive oil placed in the refrigerator for several hours thickens or solidifies, this supposedly indicates its high quality and authenticity.
The method seems reliable because extra virgin olive oil contains natural waxes and long-chain fatty acids that crystallise or thicken at low temperatures. Therefore, many consumers believe that this allows them to distinguish real olive oil from cheaper blends with refined oils.
UC Davis Olive Centre scientific experiment — test results
Scientists from the renowned olive oil research centre — the UC Davis Olive Center at the University of California — decided to verify a popular myth. They tested seven samples: high-quality extra virgin olive oil, lower-quality extra virgin olive oil, blends of olive oil with other oils, and refined vegetable oils. The samples were stored in a refrigerator at 4.7°C for over a week.
The results of the experiment were as follows:
- After 60 hours, none of the samples showed any changes.
- After 120 hours, only samples containing at least 50% virgin olive oil showed minimal cloudiness.
- After 180 hours, cloudiness was more noticeable, but none of the samples had completely solidified.
Conclusion: the refrigerator test is not a reliable method for assessing the quality or authenticity of olive oil.
Why does the refrigerator test not work?
The density of olive oil in the refrigerator depends on many factors, such as:
- olive oil contains between 55% and 83% oleic acid, with the remainder being polyunsaturated and saturated acids, waxes and phytosterols, which affect the different solidification points (not always above 4–5 °C).
- Refined oils with a high oleic acid content may exhibit similar solidification, even though they are not olive oil.
- Different olive varieties, climatic conditions and harvest times affect the profile of waxes and long-chain fatty acids, changing the behaviour of olive oil at low temperatures.
- The degree of wax and sediment removal (filtration) and the method of storage determine the amount of substances causing cloudiness.
- Climatic conditions and harvesting methods.
- Production and pressing methods.
How, then, can you recognise good olive oil?
The best olive oil producers care not only about the pressing process and quality control, but also about ensuring that their products reach consumers exclusively through authorised, trusted partners – distributors with knowledge of the product, the right transport and storage conditions, and real expertise. A reputable brand that invests in laboratory testing, participates in international competitions and wins awards cannot afford to falsify or compromise on quality – this is the foundation of its reputation on the market. Such companies are committed to full transparency and education of both customers and sellers.
Good olive oil is a very general term and should be carefully selected for specific needs and uses. Our customers often ask us about the best olive oil, and we realise that with such a wide selection, this is not easy, but unfortunately, there is no one olive oil that is better than all the others. First of all, before buying, you should ask yourself: what am I looking for? Is it just olive oil (our offer includes only extra virgin olive oil - EVOO) or extra virgin olive oil (EVOO)? If you want extra virgin olive oil, then:
- Oils for everyday cooking and frying – it does not always have to be a top-quality product (extra virgin-EVOO). What matters here is freshness, no defects and honest ingredients – even virgin olive oil will be safe and stable at high temperatures, although it will not provide as many health-promoting ingredients. The smoke point of extra virgin olive oil is around 190–210 °C, while that of virgin olive oil is around 210–215 °C. This type of oil is most often found in aluminium cans of 0.5L, 1L, 1.5L, 3L and 5L.
- Oils for raw use (e.g. for salads, bread, finishing dishes) – here it is worth choosing extra virgin olive oil, preferably with a medium or possibly high (not very high) polyphenol content (‘medium phenolic EVOO, high phenolic EVOO’) and a fresh aroma, fruitiness, spiciness and bitterness that are well balanced (harmonious). Such oils are full of flavour and health benefits, complementing the taste of dishes. They are usually only available in appropriate glass packaging.
The best extra virgin olive oils for raw consumption are distinguished by a complex, balanced organoleptic profile, confirmed by an official panel of tasters. The results of such an analysis are often presented in the form of a graph or table.p>
- Fruitiness (fruity): 5.9/7
- Pungency (pungent): 4.7/7
- Bitterness: 3.8/7
- Freshly cut grass: 5.6/7
- Green almond: 4.2/7
- Tomato leaf: 4.7/7
- Flowers: 4.5/7
- Cinnamon: 5.2/7
This oil offers a multi-dimensional bouquet of flavours and aromas – it is distinctly fruity, with intense notes of fresh grass, a hint of spices and a delicate bitterness. It is an excellent choice for salads, bread, carpaccio, finishing cold dishes and for tasting on its own. See the official flavour profile chart (PDF)
- Olive oil as a health prevention measure (olive oil with the European Union's ‘health claim’ 432/2012) – if you care about antioxidant and anti-inflammatory effects or cardiovascular support, look for olive oil with parameters confirmed by current biochemical tests, measured by the amount of polyphenols: NMR (magnetic resonance) method or the less accurate HPLC method. The minimum health claim standard is 250 mg/kg of polyphenols, but it is important to know that the time from harvest, the type of packaging, storage cause this value to degrade by up to 70% within a year. Check the results of the latest biochemical analysis, polyphenol analysis, pesticide analysis, etc. If possible, choose organic oils with BIO certification (the entire production process is controlled from the producer to the distributor). Ask the distributor about their own certificate for the sale of organic products (the so-called certificate for the marketing of organic products - the law prohibits the sale of such products by entities without their own certification). You can find the register of producers and distributors of organic products at the link below. Demand for products in this category is usually higher than supply, there are no bargains or promotions, and you cannot buy this oil on a shop shelf or in a supermarket. For many reasons, including production costs and a number of other factors, prices start at EUR 20/500 ml (season 24/25) and up, depending on the composition and content of polyphenols and vitamins, as well as the producer. An example from our offer is Olive Poem a drop of health olive oil. Every year, most of the production for the next season is already reserved and sold before the harvest (very good price/content and composition). This oil is used, for example, in the ‘Nemechek Protocol’ (as part of therapy for people on the autism spectrum). Only suitable glass bottles of 250 ml, 500 ml and so-called ‘pouch’ packaging up to 750 ml.
Rule – if you know the producer, trust them, try the oil – if you like it, buy it. If you buy in a shop or online, ask for current test results and documentation. Reputable producers care not only about quality, but also about transparency and up-to-date test results (biochemical, NMR, pesticides). Always ask about freshness, storage and transport conditions, and actual quality parameters (not just marketing slogans, such as the magic word ‘02’ and the like).
1. Date of olive harvest
The best quality oils are those harvested no more than 12–15 months ago. Fresh oil contains more beneficial nutrients and has better taste and aroma. Oil loses its aroma and some of its polyphenols over time, so it is always worth choosing the latest harvest possible. The olive oil with the highest health benefits is produced at the beginning of the harvest (unripe green fruits are picked, as only these are rich in nutrients), depending on the region, even as early as September. This olive oil is referred to as ‘early harvest’ . The cheapest oil is produced at the end of the harvest, between December and February (much less fruit is used per litre of juice) - this is usually cooking oil, which is available in large tins. Honest producers/distributors define the harvest season as the turn of the year, e.g. ‘harvest’ 2024/2025, and oil labelled as fresh, e.g. 2025, available on the market in 2025 may be the cheapest from the end of the harvest.
A significant group of consumers prefer mild-tasting oils, without intense attributes such as spiciness or bitterness. In this case, the best solution may be to purchase a quality oil from the previous season, in which these characteristics have naturally been reduced. However, it is important to know that such mild olive oil contains small amounts of polyphenols and vitamins, which are responsible for its health-promoting properties.
Look for certificates such as:
- PDO (Protected Designation of Origin)
- PGI (Protected Geographical Indication)
- COOC (California Olive Oil Council)
These certificates guarantee that the product has undergone rigorous chemical and sensory tests and, most importantly, that the fruit has been sourced from a specific region (for example, not all olive oil whose packaging suggests that it comes from Crete is actually from Crete).
3. Organic olive oil
A good choice is olive oil labelled BIO, which comes from organic farming, without pesticides, synthetic fertilisers and GMOs – it guarantees complete naturalness and safety. Such olive oil should have current tests for the presence of pesticides and mineral oil hydrocarbons, as well as a current and verifiable certificate from a control body. The seller/distributor is required to have their own organic certification for the sale of such products.
4. Biochemical test results and their interpretation
- Polyphenols – in accordance with EU Regulation 432/2012, olive oil containing ≥ 250 mg of polyphenols per kg has proven health properties (including antioxidant and anti-inflammatory effects). The best early harvest oils can contain over 2000 mg/kg of polyphenols – this is rare and extremely valuable from a health perspective.
- Acidity – for extra virgin olive oil, the value must be < 0.8%, and in premium olive oils it is often < 0.3%. Acidity refers to the content of free fatty acids; the lower the acidity, the fresher and higher the quality of the oil. This value can only be measured in a laboratory and should not be stated directly on the label (e.g. ‘0.2%’), as acidity can increase during improper bottling, transport or storage. Manufacturers' labels such as ‘02’, ‘O-2’, ‘O2’ and similar are marketing measures, and the actual parameters are only confirmed by current biochemical tests. (PV, peroxide value) – an indicator of the freshness of the oil and the presence of peroxides formed as a result of fat oxidation. For extra virgin olive oil, the peroxide value must be < 20 meq O₂/kg, but truly fresh, high-quality oils have a value of < 10. The lower the value, the better the protection against oxidation and the longer the shelf life of the product.
- K232, K270 and ΔK coefficients – these are the so-called UV parameters, measured spectrophotometrically:
- K232 – assesses the presence of peroxides (primary oxidation products), acceptable value: ≤ 2.50, fresh oils: often < 2.00.
- K270 – determines the presence of compounds formed during further decomposition of oil (secondary oxidation products), acceptable value: ≤ 0.22, in premium oils: < 0.15.
- ΔK – parameter detecting adulteration or admixtures of refined oils, acceptable value: ≤ 0.01.
These parameters are important for assessing the authenticity and freshness of olive oil and allow the detection of any production irregularities or adulteration.
- (MOSH/MOAH, mineral oil hydrocarbons) – a group of chemical compounds whose presence in food (including olive oil) is very strictly controlled because they may come from industrial pollution or contact with packaging. Olive oil analyses check for:
- MOSH (Mineral Oil Saturated Hydrocarbons) – fractions C10-C16, C17-C24, C25-C35, C36-C50 and the sum of C10-C50;
- MOAH (Mineral Oil Aromatic Hydrocarbons) – fractions C10-C16, C17-C35, C36-C50 and the sum of C10-C50. The highest quality oils should have MOSH and MOAH levels below the detection limit (
- – professional laboratories use advanced gas chromatography with mass detection (GC/MS-MS) methods to detect even minimal amounts of plant protection products. The best oils have results confirming the
- .
In our shop Kreta24.pl you will find oils for which we provide official biochemical analysis results – including polyphenol content, acidity, peroxide value (PV), UV parameters (K232, K270, ΔK), resonance testing (NMR), MOSH/MOAH testing, pesticide residue testing and official panel organoleptic evaluation results. This gives you a full guarantee of product quality and authenticity.
The full results of the current biochemical analysis (including polyphenol content, acidity, peroxide value, K232, K270, ΔK, MOSH/MOAH, pesticides) can be found here: download PDF certificate.
NMR Phenolic Analysis:
The results obtained at the National University of Athens (World Olive Centre for Health, 2024/2025) confirm the exceptionally high concentration of phenolic compounds:
- Oleocanthal: 372 mg/kg (world average: 135 mg/kg)
- Oleaceina: 262 mg/kg (world average: 105 mg/kg)
- Total polyphenols (NMR): 2,000 mg/kg
- Daily consumption of 20 g of this oil provides as much as 40 mg of hydroxytyrosol, tyrosol and their derivatives – meets EU health standards (Regulation 432/2012)
We offer professional olive oil biochemical testing services at a renowned laboratory in Athens. Check out the details: Olive oil quality tests. In particular, the simplest and cheapest test , the results can be surprising.
5. Storage conditions at the manufacturer's premises
The highest quality oils are stored in cooled, airtight steel tanks in a nitrogen atmosphere, which minimises contact with oxygen and stabilises health and taste parameters.
6. Packaging – what to choose?
Bag-in-Box (‘pouch’) : multi-layer bags in a cardboard box with a tap are currently the most functional and advantageous solution for fresh oils. Research by the University of Ioannina has shown that it preserves the quality of olive oil much longer than cans – it protects against oxygen and light, is convenient to use and environmentally friendly. Everyday use of olive oil does not cause air to be sucked in and continuous oxidation (as is the case with aluminium cans). More on this topic in another article.
Dark glass bottles: classic and elegant – the best choice for top-quality oils. They protect against UV rays and are sealed with an airtight stopper – ideal for extra virgin oils used raw. A good quality glass bottle with a special resealable cap and label costs the producer up to £5, but guarantees the protection of the aroma and health benefits. font-weight: bold;">Steel cans: more durable and lightweight, but may react chemically, especially during long storage. They work better forfont-weight: bold;">Steel cans: more durable and lightweight, but may react chemically, especially during long storage. They are better suited for oils used daily for cooking, but are not the best choice for long-term storage of high-quality oils. Avoid unfiltered oil in such packaging, as after a short time it reacts with the solder inside the can. not recommended for higher quality oils – they provide poor protection from light and, in some cases, may leach BPA compounds. They can be used for economical cooking oils, but not for extra virgin and premium oils. This type of packaging is the cheapest option for the manufacturer, and conscious consumers should avoid it.
For more information on optimal packaging – how bag-in-box works and why it is worth investing in good quality glass – read our article: Olive oil packaging – Bag-in-Box vs bottles and cans.
7. Sensory evaluation
In order for olive oil to be classified as extra virgin (the highest quality category), it must pass not only chemical tests, but also panel sensory evaluation according to the standards of the International Olive Council (IOC) . – aromas and flavours reminiscent of fresh olives and other natural notes (green leaves, apple, almond, artichoke). The median (a mathematical value that is more resistant to extreme values (‘high’ or ‘low’ values that deviate from the rest) than the arithmetic mean. This better reflects the ‘typical’ value in a set when the data is highly varied - extreme values read by the group of sommeliers in the panel are rejected) must be greater than 0.
- Bitterness – a natural element found especially in oils with a high polyphenol content.
- Pungency – a burning sensation in the throat associated with the presence of the powerful anti-inflammatory oleocanthal (described as natural ibuprofen).
At the same time, extra virgin olive oil must not have any sensory defects (e.g. musty, rotten fruit, metal, etc.). On the IOC scale, the median defect score must be exactly 0.
Only oils that obtain a positive result in the sensory panel and meet chemical standards (including acidity < 0.8%, low peroxide value and appropriate UV parameters) can be legally labelled as ‘extra virgin olive oil - EVOO’.
High sensory quality is often confirmed by awards won at international competitions, where the aroma, taste, balance and complexity of the oil are evaluated. It is important to check in which category the awards were granted, whether for quality, organic class, high phenolic content or, for example, packaging design. Marketers are very clever at placing images of a series of awards on packaging, which has a strong impact on consumer perception.
Professional evaluation of extra virgin olive oil is based on the international standard COI/T.20/Doc. No 15/Rev. 10, 2018 developed by the International Olive Council (IOC). The method describes in detail how to prepare samples, conduct panel tastings, evaluate positive and negative characteristics, draw up reports and classify olive oil (including extra virgin, virgin and lampante). See the official panel test method document (COI/T.20/Doc. No 15/Rev. 10, 2018) – PDF (ENG)
8. International competitions
If you value quality and are looking for a product ‘for gourmets’ (Gourmet), choose award-winning oils (many of which are available in our offer), the most prestigious of which are:
- Olympia Health & Nutrition Awards
- Berlin GOOA
- Athena IOOC
- London IOOC
- NYIOOC – New York
- Leone d’Oro – Italy
- Olive Japan – Japan
Summary
The refrigerator test is not a reliable way to assess the quality of olive oil. Instead of relying on myths, it is worth paying attention to objective quality parameters and certificates, as well as trusted producers.
In our shop Kreta24.pl you will find a wide selection of oils from renowned, award-winning producers.strong> For most oils, we provide detailed biochemical analysis results, including magnetic resonance imaging (NMR) tests, pesticide levels and official results of organoleptic panel evaluations carried out by professional tasters.
We guarantee full transparency of the quality of our products – you can be sure that you are choosing olive oil that has been confirmed by independent tests.
Interesting fact: World record in polyphenols – Sparta Medicinal Green Label olive oil
Our offer also includes Sparta Medicinal Green Label . This Greek olive oil from Laconia achieved an incredible level of 3,753 mg/kg of total polyphenols (NMR method), of which 2,361 mg/kg is pure oleocanthal – a compound considered to be ‘natural ibuprofen’ due to its very strong anti-inflammatory and health-promoting properties.
- Oleocanthal: 2,361 mg/kg (world record; global average: 135 mg/kg)
- Oleacein: 906 mg/kg
- Total polyphenols (NMR): 3,753 mg/kg
- A daily serving of 20 g of this oil provides as much as 75 mg of hydroxytyrosol, tyrosol and their derivatives – 15 times the EU health threshold (5 mg of polyphenols per 20 g of oil, Regulation 432/2012).
Sparta Medicinal Green Label olive oil is such a unique and rare product that it is available almost exclusively by subscription and individual order. Its availability is very limited – it is impossible to produce larger quantities because obtaining such an extreme concentration of anti-inflammatory oleocanthal requires the selection of only selected batches of olives and special pressing conditions.
The daily intake is very small, as just a few millilitres of this oil provide an amount of polyphenols not found in most oils worldwide. It is used in difficult medical cases.
Compounds such as oleocanthal and oleacein have strong anti-inflammatory, antioxidant, cardioprotective and neuroprotective properties.
The results are confirmed by the World Olive Centre for Health (Athens, 2024). The full certificate can be downloaded above.
At Kreta24, we believe that a conscious choice is a guarantee of satisfaction. Want to be sure you're buying the highest quality olive oil? Check the product yourself! Discover the aroma and taste like a professional taster – use simple tools, compare the intensity of fruitiness and look for fresh, aromatic olive oil aromatic olive oil with a quality certificate and current test results. Compare ordinary cooking olive oil from a can with premium olive oil that has been rated and evaluated in numerous industry competitions. Check your own results against those of professional tasters. Avoid buying olive oil ‘blind’ purchases – always verify the oil whenever you can. An informed choice is the best investment in your health and authentic Mediterranean flavour!
Questions? Take advantage of our experience – we will be happy to advise you and help you choose the oil that best suits your needs.
Step 1 How to perform an aroma test according to the IOC (International Olive Council) standard?
- Pour approx. 15 ml of oil into a tasting vessel and cover it (e.g. with a glass cover, also available in our shop). The colour of a professional vessel is called ‘cobalt blue’. Do you know why? The colour of the oil has no bearing on its quality, but our brain suggests that greener is better, and a taster should not be influenced by this sensation.
- Warm the vessel in your hands by rubbing the bottom with your palm for 1–2 minutes – the oil should reach a temperature of approx. 28°C (professional panels use special heaters with temperature stabilisation, also available in our offer).
- Remove the lid and slowly smell the oil, inhaling the aromas deeply. You are now using what is known as węchu ortonasalne , i.e. the classic sense of smell. This is the smell we perceive when smelling oil from a container – from the outside through the nose. What do you smell? Freshly cut grass? Tomatoes, citrus fruits? Banana, artichoke, or perhaps completely different aromas – you will find a list of them at the end of the article.
- Rate the intensity of the fruity aroma on a scale of 1 to 10 according to a standardised method (find a place in the photo where the aroma is still noticeable and write down the score – remember to perform the test in a closed room and do not smoke for at least an hour before the test).
Professional olive oil tasting utensils – available in our shop
Step two how to taste olive oil like a professional? Tasting technique and the role of the ’retronasal" sense of smell.
After analysing the fruitiness and aroma of the oil (test panel – orthonasal smell), move on to the tasting stage, which involves the senses of smell and taste. This is where you will discover the full profile of the oil.
- Take a small sip of oil (approx. 5 ml).
- Spread it slowly throughout your mouth – from the front of your tongue, across the sides, to the back of your throat. Different parts of the tongue perceive different flavours: bitterness, spiciness, sweetness, acidity and saltiness.li>
- A very important aspect – bitterness and spiciness are (positive) attributes of good olive oil.
- Suck in a little air through your mouth – this is the ‘strippaggio’ technique, which involves quickly inhaling air through your teeth, mixing the oil with the air and intensifying its aroma and spread the sample – this allows the aromatic compounds to reach the back of the nose (retronasal smell), where we register the aromas released after swallowing the oil.
- Neutralise the taste between samples – eat a slice of green apple and drink some water. Wait 10–15 minutes before trying the next oil.
- Always start with the weaker samples before moving on to the stronger ones.
- Note the aftertaste – the impressions that appear after swallowing or spitting out the oil: their intensity, duration and any defects. What do you taste first, spiciness or bitterness, or vice versa, which dominates? Do you feel harmony and balance? Perhaps the spiciness appears after a while? Write down your results (you can use a scale of 0-7 for bitterness and separately for spiciness). If you are testing oil with a specific profile, you can check your results against professional panel results.
How do we really ‘feel’ olive oil?
During tasting, you use two types of smell:
- Orthonasal smell – classic. This is the smell we perceive when smelling oil from a vessel – from the outside through the nose.
the smell perceived by the nose when smelling the oil in the vessel (this is the analysis of fruitiness at the beginning of the test). We then smell freshness, fruitiness, herbal, apple, tomato and grassy notes, etc. >Retronasal smell
This combination allows tasters to fully appreciate the flavour and aroma bouquet, pick up nuances and immediately distinguish an outstanding oil from an average one. Together, these two paths give a complete picture of the sensory profile of the oil.
If the oil smells or tastes ‘flat’, it is old, rancid, earthy or metallic – simply do not buy it!
Note! Taste assessment requires practice – people differ in their sensitivity, and it can be difficult to express impressions numerically and verbally. Always taste olive oil consciously and compare your impressions between samples!
The most common defects in olive oil:
- Rancid
Cause: Long-term storage, oxidation of fats under the influence of air, light or heat. Common in old or poorly stored oils.
Description: Smell of old nuts, wax, cardboard or burnt fat. - Fusty (Fermentation)
Cause: Storing olives without access to air before pressing, e.g. in bags or piles.
Description: Smell of sauerkraut, rotten fruit, musty. - Musty-humid / Earthy
Cause: The olives were mouldy or contaminated with soil, e.g. harvested from the ground after rainfall.
Description: Smell of a cellar, mushrooms, mustiness. >Winey-vinegary
Cause: Alcoholic fermentation of olives, leading to the formation of acetic acid.
Description: Smell of fermented wine, apple cider vinegar, sour apples. - Metallic
Cause: Contact of the oil with unsuitable metal elements during pressing or storage.
Description: Taste and smell reminiscent of metal, copper, aluminium. li>Heated or Burnt
Cause: Excessive temperatures during the grinding of the olive paste or an inappropriate technological process.
Description: Taste of cooked vegetables, burnt. - Muddy sediment
Cause: Prolonged contact of the oil with sediment after decanting.
Description: Smell of fermentation, mud, mustiness. - Frozen olives
Cause: Fruit frozen on the tree before harvesting – cell structures are damaged.> Description: Watery, blurred, sometimes bitter taste. - Greasy / Petroleum
Cause: Contamination with machine grease or contact with unclean equipment.
Description: Smell of engine oil, paraffin. - Rough / Coarse
Cause: Low quality olives, late harvest or poor extraction process.
Description: Unpleasant, aggressive texture, tongue-coating.Note: The presence of any of the above defects automatically disqualifies the oil from the ‘extra virgin’ category.
Positive aromas of olive oil (fruity notes)
The highest quality olive oil (extra virgin) should have one of the key attributes: fruitiness. This is a positive characteristic that can include a wide range of natural aromatic notes:
- Green olive
Fresh smell of raw olives – characteristic of early harvest oils. - Ripe olive
A sweeter, milder aroma of olives from a later harvest. Liść pomidora)
Green, slightly herbal notes – typical of Greek and Spanish varieties. - Artichoke (Karczoch)
Fresh, vegetal aroma, often found in Koroneiki or Frantoio variety oils. - Almond
A delicate, creamy nutty aroma, which can be green or sweet. - Apple
Sweet and juicy aroma, often found in well-balanced oils. - Herbs
Notes of basil, oregano, mint or other fresh herbs. - Banana
A subtle, fruity aroma, sometimes associated with ripe olives. - Citrus
Aromas of lemon peel, grapefruit, lime – often present in light oils. - Nutty
Natural notes reminiscent of hazelnuts or walnuts – not to be confused with rancidity. - Fig leaf
Green, exotic aroma, present in some Mediterranean oils. - Green pepper
An intense, peppery aroma, present in fresh oils with a high polyphenol content. - Spicy / Pungent
Mainly felt in the throat – the effect of oleocanthal and other phenols.
The presence of these aromas is a sign of the freshness, quality and complexity of the oil. Their intensity and profile depend on the variety of olives, the time of harvest, the climate and the pressing method.
Olive oil and its tasting is an extremely complex subject; I hope that I have been able to shed some light on the important and interesting aspects of this topic.
Sources, research and industry portals:- UC Davis Olive Center
- World Olive Center for Health
- The Olive Tap – Myth of the EVOO Fridge Test
- Love Whole Foods – Debunking the Fridge Test
- Kreta24.pl – about bag-in-box packaging
- EU Commission Regulation 432/2012
Portals and expert websites:- Olive Oil Times – news, research and quality tests
- International Olive Council (IOC) – official standards and research
- NYIOOC World Olive Oil Competition – global olive oil ranking
- OliveOil.com – science, health, olive oil guides
- Olivenews.gr – Greek industry portal (EN/GR)
- Berlin Global Olive Oil Awards – international competition
- Athena International Olive Oil Competition
- London IOOC – International Olive Oil Competition
- Extra Virgin Alliance (EVA) – alliance of quality EVOO producers
- NAOOA – North American Olive Oil Association
- Olio Officina – Italian olive oil magazine
Prepared by: Tadeusz Gruszczyński,
certified olive oil sommelier.
Copying or using the text without the author's consent is prohibited and may result in legal action.
- Green olive