Let’s clear up a myth that refuses to die: The color of extra virgin olive oil is not an indicator of its quality.
I’ve met so many folks who, after pouring a deep green oil, proudly say, “Look at that color—this has to be the good stuff.” And I get it. Our brains are wired to trust visual cues. A rich green oil feels alive, potent, maybe even healthier. But here’s the truth—color is one of the most misleading factors in judging olive oil quality.
In fact, professional tasters use blue or dark glasses specifically to prevent color bias. The hue of an olive oil depends on the variety of the olives, the ripeness at harvest, and even filtration—not necessarily how flavorful, fresh, or high in polyphenols it is.
What Influences the Color?
- Chlorophyll: Green olives picked early contain more chlorophyll, resulting in a vivid green hue. These oils are typically bolder and more bitter—but not always.
- Carotenoids: Riper olives may yield a golden or yellow tone due to higher carotenoid levels. These oils might taste softer, rounder.
- Filtration: Unfiltered oils can look cloudier and deeper, especially when young, while filtered oils often appear clearer and lighter.
Color varies dramatically from one varietal and harvest to the next. A pale, straw-colored oil could be just as vibrant and peppery as a deep emerald one.
Don’t Let Your Eyes Decide
Here’s the takeaway: Flavor, aroma, and freshness matter. Color doesn’t.
Next time you shop, don’t get seduced by what’s in the bottle—ask about the harvest date, the origin, and the producer’s practices. Pour it, smell it, taste it. That’s where the truth lives.
Luca
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