On Olive Oil
What olive oil really is
Olive oil is not a seed oil—it’s the juice of a fruit. It’s made by simply crushing olives and extracting their liquid, without chemicals or heavy processing. Extra virgin olive oil is the purest form, keeping all its natural character intact.
Why it’s considered healthy
Olive oil is rich in monounsaturated fats, the kind linked to heart health. It also contains polyphenols—natural antioxidants that help fight inflammation. This is why it’s a cornerstone of the Mediterranean diet and associated with longevity.
Bitterness and pepper are good signs
A high-quality olive oil often tastes slightly bitter and gives a peppery kick in the throat. These are not flaws—they indicate the presence of beneficial polyphenols. The stronger the sensation, the more protective compounds the oil usually contains.
It’s a fresh product
Olive oil doesn’t age like wine—it deteriorates over time. Exposure to light, heat, and air gradually breaks down its flavour and nutrients. It’s best treated like fresh juice and enjoyed within a year of production.
Variety changes everything
Just like grapes in wine, olive varieties create completely different flavour profiles. Some oils are bold and grassy, others soft and fruity. The region, climate, and harvest time all shape the final taste.
What “extra virgin” actually means
Extra virgin olive oil is a strict quality category, not just a label. It must meet low acidity levels and pass both chemical tests and professional tasting panels. Any defects in flavour automatically disqualify it.
Colour doesn’t define quality
The colour of olive oil can range from deep green to golden yellow. This depends on the olive variety and ripeness, not on quality. Professionals even use blue-tinted glasses to avoid being influenced by colour.
Early harvest = more character
Olives picked early in the season produce less oil but of higher intensity. These oils tend to be greener, more bitter, and richer in antioxidants. It’s a deliberate choice by producers who prioritise quality over quantity.
A living, expressive ingredient
Good olive oil is not neutral—it has personality. It can be sharp, grassy, spicy, or smooth depending on its origin. Like wine, it reflects the land, the season, and the hands that made it.
