Decide on the purpose

Olive oil for a delicious healthy dish, olive oil for hair, for massage, for frying, as a basis for a home-made shampoo – how to choose olive oil for what you need?
Price is one obvious  limitation.  A healthy and delicious choice that you are supposed to taste and enjoy will have a cost of production of about 3 times higher than its closest imitation. This can only be 100% pure extra virgin olive oil. For everything else cheaper imitations can be ok as well: virgin olive oil, blends of oils, olive pomace oil.

Decide on the purpose

Olive oil for a delicious healthy dish, olive oil for hair, for massage, for frying, as a basis for a home-made shampoo – how to choose olive oil for what you need?
Price is one obvious  limitation.  A healthy and delicious choice that you are supposed to taste and enjoy will have a cost of production of about 3 times higher than its closest imitation. This can only be 100% pure extra virgin olive oil. For everything else cheaper imitations can be ok as well: virgin olive oil, blends of oils, olive pomace oil.

How to choose best olive oil for salads

The most important is that the only olive oil that is healthy and not simply fat is EXTRA VIRGIN OLIVE OIL. It means that this oil was made solely from the squeezed harvest of the olive trees. 

COLD PRESSED on the label is also about the quality. It means that there was no high temperature used (as any temperature above 81 F during the production process ruins the vitamins and good acids in the oil). Read more about pure olive oil production process on our Olive Oil page.

Everything else: just OLIVE OIL (means the second or the third squeeze of the leftovers after the first press with the use of high temperatures and additional substances for extraction), or BLENDS OF OIL or anything other than EXTRA VIRGIN COLD PRESSED OLIVE OIL – has nothing that the pure natural extra virgin olive is famous for.

Place of origin and traceability

Another important factor for the quality of olive oil is traceability.

It is more difficult to control as every country will have their own ways to label it. Or to hide it. In short, a good option will be made in one particular area: the olive garden, all production cycle including bottling will be in one geographical spot. In one region, or at least in one country. 

As you probably wouldn’t buy ‘red wine from Europe’ , consider choosing the oil when you know exactly where it comes from. ‘Extra virgin olive oil from the EU and outside the EU’ is definitely more common option in the supermarket. However, its taste won’t be anything but something completely anonymous.

Olive oil acidity and phenols

Acidity and phenols are also important for the quality of olive oil. However, in some countries (like Italy) there are restrictions on putting this information on the bottle.

Why is that?

Acidity alone is not enough to certify the quality. Even worse – if only acidity is the marketing aim than there are ways to adjust it artificially. 

Besides, acidity and phenols can’t guarantee the full picture because they change with time. Of course, it may be beneficial to see this information on the bottle: extra virgin olive oil will have acidity lower than 0,8. While the excellent options will keep it under 0,5.

However, factors like correct conservation, time passed from the olive harvest, and closeness to the expiry date change it a lot. That is why it may be misleading to put this information on the bottle.

Expiry date

While the best examples of the extra virgin olive oil may keep their healthy and taste properties for 24-30 months, it is always smarter to go for a fresh alternative, when available. Olive harvest happens once per year in October – November, so for the following year the olive oil of this harvest will remain new. Read more here about how long olive oil lasts.

To sum up, go for an extra virgin cold pressed olive oil harvested and manufactured in one location. Choose the olive oil which is closer to the latest harvest period.

Consider reading about the best olive oil in the world

Mind the quality, read the stickers thoroughly!

How to choose best olive oil for salads

The most important is that the only olive oil that is healthy and not simply fat is EXTRA VIRGIN OLIVE OIL. It means that this oil was made solely from the squeezed harvest of the olive trees.

COLD PRESSED on the label is also about the quality. It means that there was no high temperature used (as any temperature above 81 F during the production process ruins the vitamins and good acids in the oil). Read more about pure olive oil production process on our Olive Oil page.

Everything else: just OLIVE OIL (means the second or the third squeeze of the leftovers after the first press with the use of high temperatures and additional substances for extraction), or BLENDS OF OIL or anything other than EXTRA VIRGIN COLD PRESSED OLIVE OIL – has nothing that the pure natural extra virgin olive is famous for.

Place of origin and traceability

Another important factor for the quality of olive oil is traceability.

It is more difficult to control as every country will have their own ways to label it. Or to hide it. In short, a good option will be made in one particular area: the olive garden, all production cycle including bottling will be in one geographical spot. In one region, or at least in one country. 

As you probably wouldn’t buy ‘red wine from Europe’ , consider choosing the oil when you know exactly where it comes from. ‘Extra virgin olive oil from the EU and outside the EU’ is definitely more common option in the supermarket. However, its taste won’t be anything but something completely anonymous.

Olive oil acidity and phenols

Acidity and phenols are also important for the quality of olive oil. However, in some countries (like Italy) there are restrictions on putting this information on the bottle.

Why is that?

Acidity alone is not enough to certify the quality. Even worse – if only acidity is the marketing aim than there are ways to adjust it artificially. 

Besides, acidity and phenols can’t guarantee the full picture because they change with time. Of course, it may be beneficial to see this information on the bottle: extra virgin olive oil will have acidity lower than 0,8. While the excellent options will keep it under 0,5.

However, factors like correct conservation, time passed from the olive harvest, and closeness to the expiry date change it a lot. That is why it may be misleading to put this information on the bottle.

Expiry date

While the best examples of the extra virgin olive oil may keep their healthy and taste properties for 24-30 months, it is always smarter to go for a fresh alternative, when available. Olive harvest happens once per year in October – November, so for the following year the olive oil of this harvest will remain new. Read more here about how long olive oil lasts.

To sum up, go for an extra virgin cold pressed olive oil harvested and manufactured in one location. Choose the olive oil which is closer to the latest harvest period.

Consider reading about the best olive oil in the world

Mind the quality, read the stickers thoroughly!

How to choose best olive oil for salads

The most important is that the only olive oil that is healthy and not simply fat is EXTRA VIRGIN OLIVE OIL. It means that this oil was made solely from the squeezed harvest of the olive trees.

COLD PRESSED on the label is also about the quality. It means that there was no high temperature used (as any temperature above 81 F during the production process ruins the vitamins and good acids in the oil).

Everything else: just OLIVE OIL (means the second or the third squeeze of the leftovers after the first press with the use of high temperatures and additional substances for extraction), or BLENDS OF OIL or anything other than EXTRA VIRGIN COLD PRESSED OLIVE OIL – has nothing that the pure natural extra virgin olive is famous for.

Place of origin and traceability

Another important factor for the quality of olive oil is traceability.

It is more difficult to control as every country will have their own ways to label it. Or to hide it. In short, a good option will be made in one particular area: the olive garden, all production cycle including bottling will be in one geographical spot. In one region, or at least in one country. 

As you probably wouldn’t buy ‘red wine from Europe’ , consider choosing the oil when you know exactly where it comes from. ‘Extra virgin olive oil from the EU and outside the EU’ is definitely more common option in the supermarket. However, its taste won’t be anything but something completely anonymous.

Olive oil acidity and phenols

Acidity and phenols are also important for the quality of olive oil. However, in some countries (like Italy) there are restrictions on putting this information on the bottle.

Why is that?

Acidity alone is not enough to certify the quality. Even worse – if only acidity is the marketing aim than there are ways to adjust it artificially. 

Besides, acidity and phenols can’t guarantee the full picture because they change with time. Of course, it may be beneficial to see this information on the bottle: extra virgin olive oil will have acidity lower than 0,8. While the excellent options will keep it under 0,5.

However, factors like correct conservation, time passed from the olive harvest, and closeness to the expiry date change it a lot. That is why it may be misleading to put this information on the bottle.

Expiry date

While the best examples of the extra virgin olive oil may keep their healthy and taste properties for 24-30 months, it is always smarter to go for a fresh alternative, when available. Olive harvest happens once per year in October – November, so for the following year the olive oil of this harvest will remain new. Read more here about how long olive oil lasts.

To sum up, go for an extra virgin cold pressed olive oil harvested and manufactured in one location. Choose the olive oil which is closer to the latest harvest period.

Consider reading about the best olive oil in the world

Mind the quality, read the stickers thoroughly!

Fresh&early harvest October 2020 olive oil from Mount Etna in Sicily

Truly limited edition, this type of olive oil has no chance to compete on quantity and price with mass production. Instead, it is all about the quality without a compromise.
Our trees grow with constant human attention and far away from intensive farming methods. Authentic olive tree varieties, no GMO, no pesticides, no chemicals, no adding of other oils. It is 100% fruit of the Sicilian land of the slopes of Mount Etna. Single and traceable origin.
We are curious to convert you into a passionate olive oil lover. Try it – and you will see the difference immediately.
For questions and support about your order

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