Extra Virgin Olive Oil Demystified: What Every Food Lover Should Know

I recently hosted an olive oil tasting. While there was plenty of curiosity and interest, there was very little knowledge about extra virgin olive oil. The only real difference many people perceive - and what often drives their purchase - is the price. Some choose the cheapest option because they say it’s just another “extra virgin olive oil.” Others buy the most expensive “because a good olive oil cannot be cheap.” While we agree with the latter statement, olive oil is a lot like wine - there are plenty of varieties and qualities.

If you’ve ever tasted real extra virgin Italian olive oil, you’ll know it’s not just “oil” - it can make or break a dish. Drizzle it over crusty bread, fresh tomatoes, or grilled vegetables, and it transforms the whole experience. Plus, there’s the healthy stuff, vitamins and polyphenols. But here’s the thing: not all olive oils are created equal. And with so many bottles shouting “Italian” on their labels, how do you know you’re getting the real deal? Let’s break it down.

Italian olive oil is deeply rooted in history - literally. Some of the olive trees in southern Italy are centuries old, even older than some countries. My grandmother’s olive grove in a small Abruzzo village has century-old trees that grow the Gentile di Chieti cultivar, producing an amazing extra virgin olive oil - and you can even adopt a tree there. Regions like Tuscany, Puglia, Sicily, and Abruzzo each have their own varieties of olives (called cultivars), and each produces a unique flavour profile. Just like wine grapes, the soil, climate, and even the sea breeze influence the taste.

About 20 years ago, the term “cold pressed” justified a premium and indicated a superior milling process. Nowadays, almost all olive oil - even industrially produced - is cold pressed. The large stone mills once commonly used to crush olives can now only be found in museums. When still used, oils produced with these traditional mills tend to be of lower quality because prolonged contact with oxygen causes oxidation. Modern olive mills have become highly technological, so the real difference in quality now depends on the olives themselves - their variety, the timing of the harvest, and how quickly they are pressed after picking.

When picked early, while still green, olives produce a bold, peppery, and fruity oil packed with antioxidants. This oil is often called “Olio Novello” and is prized for its intense flavour and health benefits. Picking olives a bit later, when they start turning purple, is considered the ideal time to harvest for making exceptional extra virgin olive oil. When olives are fully ripe, the oil becomes much milder, sometimes even sweet. While this can appeal to some taste, much of the good stuff is lost.

Growers seeking exceptional olive oil pick early, sacrificing yield (they get less oil), while those focused on quantity wait for the olives to fully ripen.

Once the olives have been picked, the next crucial step is getting them to the mill as quickly and carefully as possible. Typically, they’re gently placed into shallow boxes or crates - never piled too high to avoid bruising - and transported immediately. Why the rush? Because olives start to deteriorate as soon as they’re picked. The longer they sit around, the more they oxidize, losing the fresh, fruity aromas and flavours we all love in good extra virgin olive oil.

Another key factor is that the olives must remain intact , no crushed or damaged fruit, because bruising can cause premature fermentation or bitterness, negatively impacting the final taste. That’s why many small Italian producers pride themselves on having the mill close to their groves. The shorter the distance between farm and mill, the fresher the olives stay, and the better the oil’s quality.

This close proximity also means the olives can be processed within hours of picking, locking in the precious polyphenols and antioxidants that give olive oil its health benefits and characteristic peppery kick. Large-scale operations sometimes have to transport olives over long distances, which can compromise freshness and flavour. But traditional, artisanal producers know that speed and gentle handling are the secrets to producing truly exceptional oil.

So, when you buy quality olive oil, you’re often tasting the result of a tight-knit system. That connection from tree to bottle is what makes Italian extra virgin olive oil so unique and treasured around the world.

Ready to taste the difference that careful harvest and expert milling make? Explore our carefully selected range of authentic Italian extra virgin olive oils and bring a little of Italy’s finest straight to your kitchen.