Does green Olive Oil indicate quality?

In this post we are going to talk about a subject that often causes confusion: the colour of extra virgin olive oil, specifically, the green colour of most early harvest EVOOs. Although many believe that the green colour of some oils determines the quality of the oil, today we are going to debunk this myth. 

We are aware that food enters through the eyes and, in most cases, this conditions us when it comes to assessing its flavour. The same can happen with early harvest extra virgin olive oil, a natural food that is normally consumed raw and that catches the eye at first sight due to its intense green colour. But it is important not to be misled by this, as colour is not a determining factor in the quality of an oil. This is why oil tasters use blue glasses in oil tastings, so that the colour of the oil does not influence their decision before smelling and tasting it.

Blue cup oil tasting

Why do these oils have a more intense green colour?

Early harvest extra virgin olive oils give off this green colour because they are obtained from olives that are at their exact point of ripeness and have a characteristic green colour. These olives, harvested in October and November, have a high chlorophyll content, which is responsible for the green colour.

Olives in veraison
 

These olives have less oil content compared to a fully ripe olive, but the healthiest oil is extracted from them: first harvest extra virgin olive oil. The price of this oil is higher as twice as many olives are needed to extract the same amount of oil, in addition to the high harvesting costs. 

But like everything else, good things come at a price. This is one of the most beneficial oils due to its high content of polyphenols, which have anti-inflammatory and antioxidant properties, and are also responsible for the bitterness and spiciness of early harvest EVOO. In the mouth and nose it is more intense, aromatic, bitter and spicy, with nuances reminiscent of fresh grass, artichoke or green banana, among others, technically called "fruity". 

As time goes by, and mainly in summer, green oil loses its intense colour due to heat and light. For this reason, it is highly recommended to keep the oil in a cool place and away from light as much as possible in order to preserve its properties. 

We invite you to discover Olivarte's first harvest extra virgin olive oils. More than 20 references of the best EVOO we have in Spain with a superior quality.