How to Choose Good Quality Olive Oil? – 7 Things to Consider When Buying

There are significant differences between extra virgin olive oil, virgin olive oil, and refined olive oil, but packaging, origin, and freshness can also reveal a lot about the product's quality.

In this guide, we will show you how to choose good quality olive oil, what to read on the label, and how to store it at home to preserve its taste and aroma for as long as possible.

1. Choose Extra Virgin Olive Oil for the Best Quality

If you want to buy good quality olive oil, first look for the "extra virgin" label on the bottle.

Extra virgin olive oil is the highest quality category of olive oils. It is made directly from olives using only mechanical or physical processes and does not undergo refining.

According to European Union regulations, the free fatty acid content of extra virgin olive oil, expressed in oleic acid, can be a maximum of 0.8%. Additionally, it must have a fruity character in sensory tests and should not show any taste or aroma defects indicating quality issues.

Important: Extra virgin olive oil is not just a marketing term; it is a regulated quality category.

2. Understand the Differences Between Olive Oils

Not all olive oils are made the same way. You may encounter several different names in stores, so it's worth knowing what they mean.

Extra Virgin Olive Oil

The highest quality category. It is obtained solely through mechanical or physical processes from olives and has appropriate sensory properties. It is particularly good for salads, dips, grilled vegetables, and dishes where the flavor of olive oil plays an important role.

Virgin Olive Oil

Also made directly from olives using mechanical processes, but it falls into a lower category based on its sensory properties and allowed acidity. Its free fatty acid content can be a maximum of 2%.

Olive Oil

This term generally refers to a blend of refined olive oil and virgin or extra virgin olive oil. Its flavor is usually more neutral and less pronounced than that of the extra virgin variety.

If you primarily want to enjoy the natural aroma and character of olive oil, the extra virgin variety is the best starting point.

3. Pay Attention to Origin and Place of Production

The taste and character of olive oil are influenced by many factors: the type of olive, the growing area, the climate, the harvest time, and the processing method.

Some of the most well-known olive oil-producing countries include Italy, Spain, Greece, and Portugal.

Some oils come from a single specific region or producer, while other products may be blends of oils from multiple countries.

When buying, look for these on the label:

• The name of the country or region of origin.

• The details of the producer or bottler.

• Any protected designation of origin labels.

• The type of olive, if indicated.

Particularly valuable information can be the PDO or DOP designation, which stands for Protected Designation of Origin, and the PGI or IGP, which refers to Protected Geographical Indication.

These designations link the product to specific geographical and production conditions.

4. Look for the Harvest Date, Not Just the Expiry Date

The freshness of olive oil is extremely important for quality. Although olive oil does not spoil overnight, it loses its aroma, fruity character, and freshness over time.

Therefore, when buying, it is worth checking if the harvest year or date is indicated on the bottle.

This information is often more useful for assessing quality than the shelf life alone.

If, for example, the label states the 2025/2026 harvest year, it indicates that the oil comes from that harvest period. EU regulations specify that the harvest year can only be indicated if the entire contents of the bottle come from the same harvest year.

Tip: If you are choosing between several similar products, it is advisable to prefer oil from a fresher harvest that has been properly stored.

5. Dark Glass or Metal Can Be a Better Choice

Olive oil is sensitive to light, air, and heat. These factors can cause it to oxidize more quickly, leading to a deterioration in taste and aroma.

Therefore, when buying, it is advisable to prefer olive oils sold in dark glass or metal containers.

Oil stored in light, transparent glass can receive more light, especially if it sits on a brightly lit store shelf for a long time.

What to pay attention to?

• Choose a dark glass bottle or metal can.

• Check that the cap seals well.

• Do not buy products with damaged or leaking packaging.

• Avoid bottles that are exposed to direct sunlight in the store.

6. The Taste of Olive Oil Also Reveals Much About Its Quality

Good quality extra virgin olive oil generally has a fresh, fruity aroma. Depending on the type and ripeness of the olives, it can have a milder, grassier, nuttier, or more intense character.

Three important sensory properties are worth knowing:

• Fruitiness: Aroma and taste reminiscent of fresh olives, green plants, or ripe fruits.

• Bitter: Can be particularly noticeable in oils made from greener olives.

• Pungent: A mild, peppery sensation in the throat, which can also be a natural property.

Thus, a bitter and slightly pungent taste is not necessarily a flaw. In fact, along with fruitiness, it can be one of the characteristic positive properties of extra virgin olive oil.

On the other hand, unpleasant, rancid, musty, or strongly stale smells and tastes may indicate quality issues.

Important: The color of olive oil alone is not a reliable quality indicator. Both greenish and golden-yellow shades can be natural, so do not choose solely based on color.

7. What Do Cold-Pressed and Cold-Extracted Olive Oil Mean?

During your shopping, you may often encounter the terms "cold-pressed" or "cold-extracted."

These terms refer to the method of production, not independent quality categories.

The cold-pressed designation refers to oil produced by traditional mechanical pressing under specific temperature conditions. In the case of cold-extracted oil, other mechanical processes, such as centrifugation, may also be used.

In both cases, the temperature during processing must not exceed 27 °C.

However, it is worth knowing that the cold-extracted designation does not guarantee excellent quality on its own. The condition of the raw material, the speed of processing, and subsequent storage are equally decisive.

What Olive Oil to Choose for Different Dishes?

When selecting olive oil, it’s important to consider not only the quality but also the flavor intensity and intended use.

For Salads and Cold Dishes

A characterful, fruity extra virgin olive oil can be a great choice. It pairs particularly well with salad dressings, bruschetta, dips, or fresh vegetables.

For Grilled Vegetables and Meats

A medium-intensity extra virgin olive oil can add a pleasant Mediterranean flavor to your dishes.

For Pasta and Soups

A little extra virgin olive oil can be added before serving to enhance its aroma.

For Baking and Cooking

Extra virgin olive oil can also be used for baking and cooking. When selecting the right oil, consider the cooking temperature of the dish, the flavor of the oil, and the manufacturer's recommendations.

It is not true that extra virgin olive oil can only be used for cold dishes. It can also be suitable for warm dishes in everyday kitchen use.

How to Store Olive Oil Properly at Home?

Choosing good quality olive oil is just the first step. To preserve its aroma for a long time, it must also be stored properly at home.

The most important rules:

• Keep it in a cool, dry place.

• Protect it from direct sunlight.

• Always seal the bottle after use.

• Do not store it directly next to the oven or stove.

• Avoid transferring it to light, transparent glass for long periods.

• After opening, try to use it within a few months.

Olive oil generally does not need to be stored in the refrigerator. Cold can cause it to become cloudy or solidify, which does not necessarily mean it has spoiled.

Summary: What to Look for When Buying Good Quality Olive Oil

You don’t need to be an expert to choose the right olive oil. However, with a few simple considerations, you can more easily recognize quality products.

When buying, look for the extra virgin designation, check the place of origin and the harvest date, choose light-protective packaging, and pay attention to the freshness of the product.

Remember, the most expensive olive oil is not necessarily the best choice. It’s worth looking for a product whose quality, flavor profile, and intended use meet your needs.

Coconut Kitchen's Tip: If you really want to understand the differences between olive oils, taste two different extra virgin varieties side by side. Notice their aromas, fruitiness, bitterness, and the pungency felt in the throat. You may be surprised at how different the character of the oils can be!