What Makes an Excellent Extra Virgin Olive Oil? Let’s Compare Notes
Hey all,
I’m Luca, lifelong fan of extra virgin olive oil, part-time taster, and someone who’s spent way too much time sniffing, swirling, and dipping bread into tiny bowls of golden green goodness. 
Welcome to this new corner of the internet dedicated to people who care (maybe a little too much?) about real extra virgin olive oil. I started this forum because, frankly, I was tired of social media hot takes and comment sections filled with half-truths. There’s a lot of noise out there -and a lot of olive oil that doesn’t even qualify as real EVOO.
So to kick things off, I wanted to ask something simple but revealing:
In your opinion, what makes a truly excellent extra virgin olive oil?
Here’s what I’ve learned over the years—from farmers, millers, and fellow fanatics:
- “Extra virgin” means the oil is mechanically extracted (no heat or solvents), has less than 0.8% free acidity, and passes a panel test for defects.
- Flavor matters—a good oil should taste alive. Think: fresh-cut grass, green almond, tomato leaf, artichoke, pepper at the back of the throat.
- Harvest date is key. Fresher is better. (Olive oil doesn’t age like wine—it fades.)
- Dark glass or tins are a must. If you see clear glass in a sunny store window, walk away.
- Good oils are traceable. You should be able to find out the region, the producer, and even the olive variety (or varieties) used.
Personally, I gravitate toward bold, early-harvest oils—especially those high in polyphenols. Not just for the flavor, but also because of the health benefits. That said, there’s something magical about a mellow, buttery Arbequina on fresh mozzarella. It’s all about the context.
So… what do you look for? Do you have a go-to bottle? Are you loyal to a country, a farm, a specific cultivar? Or are you still experimenting?
I’ll be posting more threads over the next few weeks to get this place going—stuff like tasting guides, olive oil myths, how to store it properly, how to actually read a label, and maybe even some interviews with small producers if there’s interest.
In the meantime, would love to hear from you. Feel free to introduce yourself below and share your current favorite bottle, or even something you’ve been wondering about. This is a judgment-free zone, whether you’ve just ditched the supermarket blends or you’ve been importing early-harvest Koroneiki for years.
Glad you’re here. Let’s build something real.
Luca
Tags:
tag:extra-virgin-olive-oil tag:evoo-tasting tag:olive-oil-quality tag:harvest-date tag:polyphenols tag:olive-oil-storage tag:olive-oil-flavor tag:early-harvest tag:arbequina tag:how-to-choose-olive-oil