The color of extra virgin olive oil attracts a lot of attention and often sparks discussions among consumers, but it is not always a reliable indicator of quality. Marco, a member of the Frantoio Montecchia team, explains that during professional tastings, blue tasting glasses are used precisely to avoid color influencing the judgment. In fact, the oil can vary from intense green to golden yellow, and these variations depend on the ripeness stage of the olives and the variety used.

What Influences the Color of Oil?

• Less mature olives tend to produce green oil, rich in chlorophyll.

• More mature olives, on the other hand, produce yellow oil, rich in carotenoids.

Each olive variety has its own maturation cycle, which significantly influences the color of the produced oil. Even if harvested on the same day, different cultivars can yield oils of very different colors. Color alone does not guarantee quality: a green oil may appear young and vibrant, but if the olives are not healthy or the processing has not been done carefully, the result may not be of good quality. On the other hand, a golden oil can be of the highest quality if obtained from mature and well-processed olives.

The Role of Taste and Aroma

Although green oil may seem more appealing due to the chlorophyll that makes it bright, it is important to remember that true quality is revealed only through taste and aroma. When tasting extra virgin olive oil, trust your senses: close your eyes, let your nose and palate guide you, and it will be the aroma and flavor that unveil the true essence and goodness of the oil, not its color.

A special thanks goes to Marco and the entire Frantoio Montecchia team for sharing their experience and passion with us.