Do all olive oils look the same? Here’s how to spot a truly good one
H e r e ’ s h o w t o s p o t a t r u l y g o o d o n e
Choosing extra virgin olive oil may seem simple, until you realize each bottle holds a story, a scent, and a world of difference. To understand whether an EVOO is truly high quality, you need to pay attention to several factors including how it looks, smells, and tastes.
This guide will walk you through the essential features of a “good” olive oil, from sensory traits to packaging tips, helping you choose not just the best extra virgin olive oil, but one that aligns with your values and your taste.
Whether you're passionate about food, curious, or simply tired of buying olive oils that all seem the same, this guide is for you.
Want to know where our passion for quality olive oil begins?
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How do you know if olive oil is good quality?
Tasting is one of the most immediate ways to understand whether an olive oil is good. You don’t need to be an expert to tell the difference. Just trust your senses.
Smell
High-quality EVOO should have fresh aromas - think of cut grass, green tomato, almond, or artichoke. If you detect wine, mold, or musty notes, it’s probably not a good product.
Taste
Good EVOO has a fruity, balanced flavor.
Expect:
• Bitterness and spiciness, signs of freshness and antioxidant richness
;
• Long-lasting flavor with a vibrant, never flat, aftertaste
Color
The color can range from deep green to golden yellow. However, the color alone isn’t a quality indicator and it depends on:
• The olive cultivar
• Harvest time
• Extraction techniques
Note that professionals use blue tasting glasses so color doesn't influence judgment.
Consistency
Quality olive oil should feel fluid but not watery or overly thick. Too liquid? It might be diluted or old. Too dense? It may have been poorly stored or be of low quality.
The bottle matters too: labels, caps & containers
That first look can say a lot - though not everything. Packaging isn’t just about aesthetics; it speaks to the brand’s care, attention, and positioning.
• Dark glass or tins: protect oil from light and preserve freshness.
• Sealed caps ensure safety and quality.
• Clean, clear labels suggest attention to detail.
And the price?
Be also cautious of very low prices. While price alone doesn’t guarantee quality, a truly high-quality EVOO is rarely cheap.
Not sure how to store your olive oil properly?
Not all olive oils are the same: olive oil vs. extra virgin olive oil
The difference between olive oil and extra virgin olive oil is real. It involves:
• How it's extracted: mechanical (EVOO) vs. refined chemically;
• Quality of olives: fresh vs. poorly stored;
• Taste profile: rich vs. neutral or flawed;
• Nutritional value: EVOO is higher in antioxidants and nutrients.
Extra virgin olive oil characteristics
Extra virgin olive oil is the premium type and it's made from fresh olives using only mechanical processes. Its acidity is under 0.8% and it has no sensory defects.
Olive oil characteristics
Olive oil is often a blend, partly refined and made from lower-quality oils that have been chemically treated to remove defects. It has a lower nutritional value compared to extra virgin olive oil, higher acidity, and a much more neutral taste.
What isn’t a good extra virgin olive oil?
Low-quality EVOO might show signs like:
• Unpleasant aromas (like mold, rancidity, wine, or dampness), or no smell at all, which could mean the oil is old or adulterated;
• Flat taste or a bitter, bland aftertaste (for example, a metallic flavor or muddy notes);
• Dull or overly yellow color (note: color alone isn't a definitive indicator, but it can raise suspicion).
These are red flags. If you spot them, you’re likely not dealing with real EVOO.
FAQ: quick answers about EVOO quality
Here are some frequently asked questions about how to recognize high-quality extra virgin olive oil, with simple and helpful answers to keep in mind.
How long can you use olive oil after expiration date?
Properly stored EVOO lasts 12–18 months. After that, it may lose its aroma and flavor but is often still safe to consume.
Is filtered or unfiltered olive oil better?
It depends.
Filtered olive oil has greater stability and a longer shelf life. While some aromatic and antioxidant properties may be lost during the filtration process, the difference is minimal. It typically has a more delicate flavor and a clear, bright appearance that many consumers find appealing.
Unfiltered olive oil, on the other hand, has a shorter shelf life and requires more careful storage. It may be richer in aroma, with a more intense and robust flavor. Its cloudy and natural appearance often appeals to those who prefer a more authentic product.
How to spot fake olive oil?
Unclear labels, extremely low prices, unknown origin, or missing information about the extraction method can all be warning signs!
So, how can you make the right choice?
Choosing an extra virgin olive oil isn't just a matter of taste — it's also about awareness. The look of the bottle, the tasting experience, and understanding the different types of oil can truly make a difference.
If you're looking for an authentic, carefully crafted olive oil made for those who bring uncompromising quality to the table, Rigo D’Oro was created just for that..