Extra virgin is the highest quality category

Not all olive oil is the same. Extra virgin olive oil is the highest legal quality category for olive oil. It must meet both chemical and sensory requirements. The free acidity may not exceed 0.8% and the oil must be free from sensory defects.

But that legal limit does not tell the whole story. Olive variety, harvest timing, the condition of the olives, processing speed, temperature, oxygen and storage all help determine how much quality ultimately reaches the bottle.

Want to know exactly what extra virgin means and why two oils that both meet the legal standard can still differ greatly in quality? Read What is extra virgin olive oil?

Olive oil and health

Olive oil is naturally rich in unsaturated fats. According to authorised European health claims, replacing saturated fats in the diet with unsaturated fats contributes to the maintenance of normal blood cholesterol levels.

This does not mean that olive oil is a medicine. Its value lies in its place within a varied diet and, in particular, in replacing foods that are relatively high in saturated fats with foods rich in unsaturated fats.

Polyphenols: small compounds with remarkable properties

Polyphenols are often discussed in relation to high-quality extra virgin olive oil. These are naturally occurring plant compounds that contribute, among other things, to the oil's stability and flavour profile. They play a role in the bitterness and characteristic peppery sensation found in some fresh olive oils.

There is also an authorised European health claim for olive oil polyphenols: they contribute to the protection of blood lipids from oxidative stress. This claim may only be used for olive oil containing at least 5 mg of hydroxytyrosol and its derivatives per 20 grams of olive oil. The beneficial effect is obtained with a daily intake of 20 grams of such olive oil.

Polyphenol content can vary considerably from one olive oil to another. Olive variety, early or late harvesting, climate, processing and storage all influence it. We explain this in much more detail in the Academy in Polyphenols in olive oil: what are they and why are they important?

Not every good olive oil tastes powerful

A high polyphenol content can go hand in hand with noticeable bitterness and pepperiness, but quality cannot be judged by a single figure. A mild Arbequina can be beautifully made, while a powerful Picual or Coratina offers a completely different tasting experience.

That is why we assess olive oil as a whole: origin, olive variety, harvest timing, freshness, chemical quality, flavour and the craftsmanship of the producer.

The Mediterranean diet

Olive oil does not stand alone. In the traditional Mediterranean diet it is combined with plenty of vegetables, fruit, pulses, nuts, grains and fish.

This overall dietary pattern has been the subject of scientific research for decades. Olive oil is a characteristic source of fat within it and can be used to replace some saturated fats with unsaturated fats.

Good olive oil starts with healthy olives

Our selection consists of extra virgin olive oils from producers who pay close attention to the quality of their olives and to processing immediately after harvest. Especially during the first few hours, time, temperature, oxygen and hygiene can have a major influence on the final result.

That is why we look beyond the label or legal category alone. An exceptional olive oil is created by good olives and by the decisions the producer makes afterwards.

Nutritional value of olive oil

Olive oil consists almost entirely of fat. Most of this is made up of unsaturated fatty acids. The exact fatty acid composition varies according to olive variety, origin and harvest.