Extra virgin olive oil is a food that preserves the aroma and flavor of the olive, along with all its valuable nutritional benefits and versatility in the kitchen. However, one aspect that often confuses consumers is its color.
It’s crucial to understand that the color of extra virgin olive oil is not an absolute indicator of its quality. It does not constitute a requirement or a mandatory characteristic to certify an oil as such.
A relevant fact is that, during olive oil tastings, a blue-colored glass is used to prevent the oil’s color from influencing the taster. For further insight into this process, you can refer to our article «Exploring the diversity of extra virgin olive oils: an immersion in the tasting process».
What factors influence the variety of extra virgin olive oil?
The color of olive oils can vary from intense golden to dark green and this is due to various factors:
- The ripeness of the fruit.
- The cultivation region.
- The olive variety.
- The harvest time.
- The filtration process.
- The time elapsed from harvest to packaging.
- Temperature variations.
Influence of olive variety:
Different olive varieties possess unique characteristics of flavor, aroma and color. For example, the arbequina tends to produce more golden oils, while the picual can result in oils with greener hues.
Impact of harvest time:
The olive harvesting season significantly influences the oil’s color. Olives harvested early tend to yield greener and more vibrant oils, while those harvested later may produce more golden shades.
Production process factors:
The extraction method, which can vary from traditional pressing to modern centrifugation, as well as the temperature and duration of the process, also affect the color of olive oil.
Decantation and filtration:
Some producers choose to filter the oil to remove solid particles, which can result in a clearer and brighter product. On the other hand, the absence of filtration may lead to a darker and denser oil. If you want to learn more, read our article: Differences between filtered and unfiltered olive oil.
Oil preservation:
It is essential to maintain its organoleptic qualities for as long as possible under optimal conditions.
Remembering that color isn’t a definitive indicator of quality is crucial; it’s important to seek out signs of freshness and harvest date to guarantee the oil’s quality.
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