Olive oil is a staple of the Mediterranean diet. But not all olive oils are created equal.
If you’ve ever wondered what “extra virgin” means and how to distinguish a truly quality product, this guide is for you.
Extra virgin olive oil is the highest quality category of olive oil.
It is produced exclusively by mechanical methods, without chemical processing.
To be classified as such, it must:
1. Aroma
A good olive oil smells fresh, green, reminiscent of:
2. Taste
In the mouth it must have:
These are signs of a high content of polyphenols.
Polyphenols are natural antioxidant compounds found in the olive fruit and transferred to the olive oil during pressing.
They play a crucial role in both the taste and nutritional value of olive oil, as they: protect cells from oxidative stress, contribute to reducing inflammation in the body, and are associated with heart health.
The characteristic bitterness and slight “burning” in the throat are not a defect — they are an indication that the olive oil is rich in these valuable compounds.
3. Color (caution)
Color is not a reliable indicator of quality.
It can range from bright green to golden.
At PALLADA, in Chania, Crete, we produce extra virgin olive oil with respect for tradition but also modern methods.
Through Olive Oil Tours, you have the opportunity to:
