Quality Characteristics

Extra virgin olive oil is considered the highest quality of olive oil, and its production involves a series of rigorous standards to ensure its purity and quality. Here are some of the main quality characteristics to look for when selecting extra virgin olive oil:

Acidity: The acidity of extra virgin olive oil is a measure of its free fatty acid content. The lower the acidity, the higher the quality of the oil. Extra virgin olive oil must have an acidity of no more than 0.8%.

Peroxide value: This measures the level of oxidation in the olive oil. A low peroxide value indicates that the oil is fresh and has not undergone significant oxidation.

Polyphenols: These are natural compounds found in extra virgin olive oil that have antioxidant properties. The higher the polyphenol content, the better the olive oil’s quality.

Taste and aroma: Extra virgin olive oil should have a distinctive, fruity aroma and a pleasant, slightly bitter taste. The taste and aroma can vary depending on the variety of olive used and the region where it was grown.

It’s important to note that the color of extra virgin olive oil is not a reliable indicator of its quality. While some people associate a deep green color with high quality, the color can vary depending on factors such as the ripeness of the olives, the variety used, and the production methods.

When selecting extra virgin olive oil, look for reputable brands that meet the standards for production and labeling, such as the Eutropia PGI Olympias organic extra virgin olive oil. This ensures that you’re getting a high-quality product that is both healthy and flavorful.

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