Between supermarket aisles and gourmet shops, bottles of olive oil often look alike. Yet, the quality varies enormously. Here are the keys to telling the difference.
1. Check for the "extra virgin" label
This is the highest classification. It guarantees that the oil has been extracted solely by mechanical processes, without heat or solvents, and that it has an acidity level of less than 0.8%. Below this label (standard "olive oil" or "olive pomace oil"), the quality is much lower.
2. Look at the harvest date, not the expiration date
A good oil indicates the harvest year on the label. The more recent it is, the better—olive oil is ideally consumed within 12 to 18 months of the harvest. The expiration date alone is not enough.
3. Color guarantees nothing
Contrary to popular belief, the color—from golden yellow to intense green—does not determine quality. It simply depends on the variety of olive and the time of harvest.
4. Trust your nose and palate
A good extra virgin olive oil should smell like fresh fruit: olive, cut grass, artichoke, sometimes green tomato. On the palate, it should have a slight bitterness and a peppery tingle in the throat—this is the signature of polyphenols, natural antioxidants that are beneficial to health.
5. Beware of prices that are too low
Producing high-quality olive oil is expensive: harvesting by hand, rapid pressing, rigorous testing. A 75cl bottle sold for less than €7 cannot be a true quality extra virgin oil.
6. Look for certifications
A PDO (Protected Designation of Origin) or a PGI guarantees the geographical origin and compliance with strict specifications. It is a guarantee of traceability and authenticity—as is the case for our Beira Baixa PDO olive oil.