Olive Oil Variations Matter: A Guide to What Labels Reveal Before Your Purchase Decision
Heading out to snag a bottle of liquid gold, but not sure which extra virgin olive oil to pick? With the ought-to-be-simple task becoming increasingly complicated, we tapped a handful of experts to share their insights on what really matters - and what can safely be ignored.
Meet our panelists:
- Brooke Gil - Principal category merchant over olive oils at Whole Foods Market, an olive oil connoisseur, and a seasoned pro in the industry.
- Mary Mori - Vice president of quality and product at California Olive Ranch, an established authority in the realm of olive oil production.
- Katerina Mountanos - Founder of Kosterina, a renowned Mediterranean lifestyle brand renowned for its high-quality Greece-sourced olive oils and olive oil-infused beauty products.
Focus on That "Extra Virgin" Label
You'd think this'd be a no-brainer, but even the simplest labels on bottles can be deceptive. When seeking out EVOO for its numerous health benefits - in addition to its mouth-watering flavor - be sure it specifically reads "extra virgin olive oil," as advised by Mary Mori, the vice president of quality and product at California Olive Ranch. "Any olives just labeled 'olive oil' are a different product, boasting considerably reduced health properties."
Mori also warns to steer clear of marketing terms like "light," "extra light," or "with added EVOO." "These aren't suitable alternatives to the real deal; they've had their beneficial compounds removed through refining, and tiny amounts of EVOO reintroduced back into refined oils won't provide significant health benefits."
Zero in on the Produced or Harvest Date
Every bottle of extra virgin olive oil contains a production or harvest date, which tells you when the olives were picked and pressed. Brooke Gil, the principal category merchant over olive oils at Whole Foods Market and an expert olive oil taster, recommends a date within the last two years.
"Extra virgin olive oil typically remains fresh for about two years from the date of harvest," Gil explains. "The freshness of olive oil influences its quality; unlike wine, it generally doesn't improve with age."
Mori reveals that nations like the United States, Italy, and Spain usually harvest olives between October and February. She encourages consumers to remember that blended harvest dates, such as "2024-2025," signify that a harvest began during the first year and extended into the next. "So, an oil labeled as "2024-2025" isn't inherently fresher than one simply labeled as a "2024 harvest" from the same region."
Champion Opaque Containers
The packaging of extra virgin olive oil is crucial. It should be housed in an opaque glass or aluminum container, never plastic, as suggested by Katerina Mountanos, the founder of Kosterina. "Light, heat, and oxygen are harmful to good olive oil, so an opaque container will shield it from light," Mountanos explains. "Plastic isn't a great choice because olive oil can corrode plastic, potentially leaving microplastics in your oil."
Similarly, Mori advocates for bottles with secure, non-porous closures. "Stay away from bottles with bar tops or corks, since they offer poor seals and expose the oil to damaging air."
Flavor Descriptions Often Add Value
While not all great bottles of EVOO come with flavor and finish descriptions, Gil prefers those that do, as they supply helpful guidance on culinary applications.
For example, a single-variety EVOO made from picual olives harvested earlier in the season should be identified with a description like "bold and peppery" and recommended for dishes like making a pesto or tossing over pasta. On the other hand, an oil that has a mild and buttery blend would be perfect for baking or dressing softer salads.
Since discerning the ideal oils can take trial and error, it's essential to taste and experiment with various options to find what you like best.
Disregard the "Cold-Pressed" Tagline
According to Mori, official guidelines define extra virgin olive oil as "produced exclusively by mechanical means without heat." Essentially, every authentically produced EVOO can be considered cold-pressed. "So, while it isn't harmful if a bottle of extra virgin olive oil says this, understand that it's merely advertising jargon," Mori explains. "And if it isn't stated, that's fine as well - it shouldn't sway your decision."
Shrug Off Frivolous Claims
Gil emphasizes a pair of certifications that are simply marketing tools and irrelevant when choosing a high-quality bottle of olive oil.
"I see bottles labeled with gluten-free claims or '100% olive' certifications," Gil says. "Olives are inherently gluten-free, and because extra virgin olive oil is cold-pressed, there's no risk of contamination during production."
In essence, when perusing the olive oil aisle, keep these factors in mind to find the perfect bottle that strikes the right balance between health, flavor, and freshness.
- Brooke Gil, an expert in the field, suggests looking for extra virgin olive oil (EVOO) with a date within the last two years for optimal freshness and quality.
- Katerina Mountanos, founder of Kosterina, advises avoiding plastic containers for EVOO, as they allow light, heat, and oxygen to degrade the quality of the oil.
- Mary Mori, from California Olive Ranch, recommends steering clear of marketing terms like "light" or "extra light" olive oil, as they've had beneficial compounds removed through refining.
- In shopping for EVOO, ignore the "cold-pressed" tagline, as every authentically produced EVOO can be considered cold-pressed, and it serves as mere advertising jargon, according to Mary Mori from California Olive Ranch.
