Many people think green olive oil must be richer in flavor than yellow olive oil. Olive oil should be chosen for taste — not for its color. Olive oil should be chosen for taste — not for its color. Overall, there is a wide range of acceptable colors in genuine extra virgin olive oil, from yellow to golden to dark green, but consumers should avoid purchasing an oil that is so pale it has little color, an indication that it may be refined oil, or one that is copper-colored, … For more quick answers to your olive oil questions, ask Ollie — a bot developed by the Olive Oil Times Education Lab that uses artificial intelligence to help people learn more about olive oil. The grade of olive oil can have an impact on the color. "If it tastes good, it's probably good," says Olmsted. The olive oil color can take different shades from the dark green to light yellow. Extra virgin olive oil is usually golden-green in colour and adds a distinct flavour to your food. And unlike wine, olive oil does not get better with age. With some exceptions, olive oils in the yellow/gold range tend to be mild and buttery while green oils tend to be robust and peppery. For example, a high quality Extra Virgin Olive Oil is going to be a different color than Refined (or Light) Olive Oil. In fact, extra virgin olive oils can range in color from deep grassy green to bright, yellowy gold. Look for seals of approval. The color of olive oil is not an indication of quality, and you shouldn't choose one because it's greener or more gold. These two factors are the variety of olive and the moment of harvesting. Study Sheds New Light on Benefits of High-Phenolic EVOO for Older Adults With Cognitive Impairment, Lighten Up Thanksgiving With Extra Virgin Olive Oil, Germany Formally Adopts Nutri-Score Labels as Debate Continues, New Production Technology Improves Olive Oil Quality. Although the International Olive Council (IOC) does not allow additives in extra virgin quality oil, this fraudulent practice is unfortunately widespread and labeling regulations are rarely enforced. Extra virgin olive oil should be clear with just the slightest tinge of yellow.See if there is a phone number on the container to call and ask them about the color. Many California olive oils are sent, for a fee, to the California Olive Oil Council's panel of trained tasters. The Olive Oil Times Education Lab offers courses in New York, London and online. The color of olive oil is not an indication of quality, and you shouldn’t choose one because it’s greener or more gold. Copyright 2020 Olive Oil Times. This can come from ripe olives or unripe (green) olives. Vogel believes the culprits in olive oil are the omega-9 fatty acids that make up most of the oil. ADULTERATED / FRADULENT EXTRA VIRGIN OLIVE OIL, World Map of Companies Registered at The Olive Oil Source. Even the IOC’s own practices validate the fact that color should not be a factor in evaluating quality. Let’s not forget that olives are fruit so a good olive oil needs to have some degree of fruitiness. The color of olive oil is not an indication of quality, and you shouldn’t choose one because it’s greener or more gold. These fatty acids seem to cause blood vessels to constrict. There is another variant of olive oil available in the market called the olive pomace oil. Refined Olive Oil is processed using high heat, which removes much of the color and flavor from the oil. All rights reserved. The factors with the greatest impact on the color of the oil are the ripening of the olive, the filtered, the passage of time and the olive variety. Want to be an olive oil expert? Ambient room light doesn’t affect the oil, but direct sunlight could alter the quality. This aspect conditions consumers when choosing to buy a specific type of olive oil. A wide variety of products for retailers and olive oil professionals. Good olive oil—real olive oil—should smell and taste green, bright, peppery, earthy, grassy, or any combination thereof. Light sauteing can also be done using extra virgin olive oil." Confused? Once the typical, cold-pressed extraction of olive oil from the olive fruit is done with, about 5 to 8 percent of the oil still remains in the leftover olive pulp or the "pomace." Olive oil should be chosen for taste - not for its color. Four Organizations Sharing the Same Five Letters. A good rule of thumb is to buy what you consume in a month to maintain fresh olive oil. Olive oil is good for about two years if stored in optimum conditions, which means in a dark, room-temperature cupboard. Olive oil should be protected from heat and light, so storing it in an appropriate container is important.