In recent years, there’s been much discussion about Extra Virgin Olive Oil (EVOO). Journalists have written extensively, books have been published, and expert tasters have shared their insights. Yet, one question continues to surface. Whenever people join my olive oil seminars at LIA Hub in Messinia, Greece, they ask: How can we understand if it’s Extra Virgin Olive Oil?  What exactly is Extra Virgin Olive Oil?
So, in this article, I’ll provide clear, simple answers to these questions, drawing from my experience and passion for olive oil—and, of course, our LIÁ Extra Virgin Olive Oil.

What is Extra Virgin Olive Oil?

EVOO is known for its health benefits, rich flavor, and versatility in cooking. But at its core, it’s the highest quality olive oil, obtained directly from olives and solely through mechanical methods.
The best EVOO is made from greener olives, as olive fruits start green and ripen to purple and black. Brands like LIÁ Olive Oil, which come directly from farmers (“farm to bottle”), are key to guaranteeing this quality. When producers have true passion and love for their craft, they harvest olives early to ensure premium oil with exceptional flavor and health benefits.

EVOO is also free from chemical processing and must meet strict criteria:

• Acidity level: Below 0.8%.
• Flavor: Free from defects, with a fruity, balanced taste. EVOO is defined by three
  positive characteristics: Fruity, Bitter, and Spicy.
• Purity: No additives or adulterants.

1.Check the Label
Labels can provide valuable clues about authenticity. Here’s what to look for:

• “Extra Virgin”: Ensure this term is explicitly mentioned. Avoid oils labeled just “Virgin” or “Olive Oil.”
• Harvest Date: Fresher is better. EVOO is best consumed within 18 months of pressing. While some farmers may skip the harvest date due to consumer confusion, remember that when you buy directly from a farm, it’s always the freshest oil of the year!
• Origin: Look for single-origin or regional information. For instance, “Single estate, 100% Koroneiki variety, from Filiatra, Messinia, Greece.” In the case of blends, the ratio should be specified, e.g., “60% Koroneiki and 40% Kalamon from Kalamata.”
• Certifications: Seals like PDO (Protected Designation of Origin) or PGI (Protected Geographical Indication) offer reassurance. Additionally, ISO certifications indicate quality and safety.

2. Conduct a Sensory Test
Your senses are powerful tools to evaluate EVOO:

• Colour: While EVOO can range from green to golden, color alone isn’t a definitive indicator of quality. It varies by variety. However, dark hues or visible residues may signal poor quality or flaws.
• Aroma: Smell the oil. A fresh, fruity scent reminiscent of green olives, grass, herbs, flowers, or even exotic fruits like banana (common in Koroneiki variety) indicates good quality.
• Taste: EVOO should have a balance of fruitiness, bitterness, and pungency. A peppery sensation at the back of your throat is a hallmark of high-quality oil, but it
  should always feel balanced—just like nature around us.

3. Awards
Awards can be a helpful indicator of quality, but they’re not foolproof. Brands like LIA Olive Oil, which have consistently won accolades, reflect both tradition and exceptional production.

4. Avoid Common Pitfalls

• Low Price: High-quality EVOO comes at a cost. Cheap oils are often blends of different categories, years, or even countries.
• Transparent Bottles: Light exposure degrades olive oil. Always choose dark glass or opaque containers to preserve its quality.

5. Store It Properly
Even the finest EVOO can lose its quality if stored incorrectly. Keep it in a cool, dark place, away from heat and sunlight. Once opened, use it within a few months to enjoy its peak freshness.
Extra Virgin Olive Oil is a treasure of nature. By learning to identify it, you can enjoy its benefits while supporting ethical and passionate producers.

Here’s a tip I always share in my seminars: Just as you smell fruits, vegetables, or food before consuming them, do the same with Extra Virgin Olive Oil. Pour a small amount into a glass, warm it gently with your hands, close your eyes, and inhale deeply. Does the aroma remind you of a garden? If it does, you’ve discovered the magic of EVOO.

If you want to learn more, consider joining one of my olive oil seminars at LIA Hub in Messinia, Greece, where I share the art of tasting and understanding olive oil. And don’t forget to try LIA Olive Oil, crafted with love and care to deliver the essence of Greece in every drop.