Because it is the highest quality category of olive oil among 8 quality categories, as set by the International Olive Council (IOC). Extra virgin olive oil is literally the fresh juice produced from the olive fruits and

• has an exquisite taste character and aromatic profile
• is free of any artificial additives
• carries a tremendous load of antioxidants with a significant and scientifically proven beneficial impact on human body

Extra virgin olive oil can certainly be used in cooking other than consumed raw. In fact, it can be used as a healthy and tasty alternative for margarines, butter and other vegetable or animal fats. That is actually the case in most, if not all, mediterranean countries.

Absolutely not. The color of an olive oil can vary from vivid green to yellowish gold for a number of reasons, however it can offer zero information for the quality or the pureness of the product. Therefore, one MUST never take color as a criterion for selecting an olive oil.

The acidity of an olive oil is used to describe the content of that oil in free fatty acids, which are the result of the operation of an enzyme called lipase that is found in the olive fruit. So, it is a chemical parameter applied for the evaluation of an olive oil, however it is one among many others.

For an extra virgin olive oil acidity cannot exceed 0,8% but importantly that is ONLY ONE of the numerous criteria – both chemical and taste- that an olive oil must meet in order to be eligible for the extra virgin category.  So, one must keep in mind that a low acidity CAN NEVER GUARANTEE the extra virgin nature of an olive oil. 

Bitterness and pungency (spiciness) are two desirable characteristics that a good extra virgin olive oil must possess. Both of them indicate the presence of high levels of antioxidants (phenols and others) in the composition of the oil, with a significant and scientifically proven beneficial impact on human body. The greater the content in antioxidants the more bitter and the more pungent the olive oil will be, therefore the greater the benefits for your system. In addition, an olive oil with high levels of antioxidants will exhibit a greater resistance to the process of oxidation over time, retaining its taste attributes for a longer period.

Extra virgin olive oil is a food product and as such is required by law to have a best before date. Since it is practically the natural juice extracted from the olive fruits with no additives in it, consumption beyond the proposed date will not lead to any kind of health issues. However, the smell and taste will be off and the oil will no longer be eligible for the EXTRA VIRGIN category.

This is definitely the 1 million dollars question. Most people do not realize but selecting a good extra virgin olive oil is a 2-phase process. For the first phase you need to select from a variety of usually truly elegant and aesthetic labels. The second phase is the moment of truth at home when you open up the bottle and you actually taste the olive oil you have purchased. These 2 phases must always be seen as parts of the same process. Of course, phase 2 is the decisive here as it offers the necessary feedback on our phase 1 choice. Since there is no room for error in phase 2 – it is a yes or no based on one’s personal taste-, it is fair to say that all the risk is concentrated in phase 1.

Now, in case the retail spot from where you are buying the olive oil offers the chance to taste before you buy, then problem solved. If not, one has no choice but to concentrate on the label of the olive oils under selection and pay attention to the following:

• Producer: Preferably we are looking for small, artisan producers who put their soul in their products and definitely care much more for the quality of the product compared to large international companies who are focusing primarily on trading large quantities.
• Harvest : Always search to buy olive oil from the last and most fresh harvest.
• Origin: Do not be biased by the origin of the olive oil. Origin itself can offer no guarantees, only promises.
• Packaging: Prefer packaging options that prevent sunlight from accessing the olive oil (dark colored glass bottles or tin canisters)

• In dark-colored glass bottles or tin canisters that prevent or minimize exposure to sunlight
• Away from heat sources (gas or other stoves) and if possible, in temperatures that do not exceed 20°C
• In a way that minimizes exposure to oxygen and atmospheric air.
• Away from spices or other sources of strong smells. Olive oil works as a sponge with surrounding smells.