"Extra virgin" in olive oil is not a marketing term; it is a measurable grade. And most of the factors that determine that grade come into play long before the oil reaches the bottle.
1. Harvest timing
Early harvest means lower yield but higher polyphenol content and a more intense aroma. Late harvest increases yield, but reduces the oil's resistance.
2. Time from harvest to pressing
Olives begin to ferment after harvest. The longer the time before pressing, the more the acidity level rises. Ideally, pressing takes place on the same day.
3. Cold-press temperature
Cold pressing means keeping the malaxation temperature below a set threshold. When the temperature rises, yield increases, but aroma and polyphenols are lost.
4. Storage conditions
- Light: the oil's biggest enemy. A dark environment is essential.
- Temperature: cool and stable.
- Oxygen: storage that minimises air exposure.
- Container: stainless steel or a suitable food-grade container.
5. Analysis and traceability
Acidity level, peroxide value and sensory analysis are the way to prove quality, not just claim it.
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