Is greener extra virgin olive oil better? The truth about EVOO color

Does the green color of extra virgin olive oil indicate higher quality?

There is a very widespread saying: “The greener, the better the olive oil,” but the reality is that this is not always the case. However, the color can provide important information about the time of harvest, the olive variety, and the freshness of the extra virgin olive oil (EVOO).

The color of the oil can range from golden tones to intense greens without this alone determining its quality. To evaluate a good EVOO, it is essential to analyze the aroma, flavor, and organoleptic properties.

What the color of olive oil depends on

The olive variety influences the hue of the EVOO

The hue of olive oil depends mainly on the variety of olive used. For example, the Arbequina variety produces milder, golden oils, while the Picual variety offers oils with greener tones and greater intensity.

At Almazara Real we work mainly with Picual olives, known for their stability, richness in natural antioxidants, and balanced sensory profile.

Early harvesting and its relationship with the green color

Early harvest oils are made when the olive is still green. This type of harvesting allows for the production of extra virgin olive oils with a higher concentration of polyphenols, fresher aroma, and more complex flavor.

A clear example is Verde Real, produced during the month of October, right at the height of the early harvest. This EVOO stands out for its intense green color, fruity aroma, and a perfect balance between bitterness and pungency, characteristics typical of premium oils.