There are many different details to consider when determining the quality of olive oil. These typically include sensory characteristics such as taste, aroma, and appearance. However, relying solely on these features to select olive oil can be misleading. Various factors determine the quality of olive oil. The green appearance that your eye seeks may also mislead you. Olive oils can come in different shades ranging from yellow to golden and green. However, color is not an indicator of quality. Therefore, you can make your choices without considering the color. People who taste olive oil often use dark blue glasses to avoid any bias during tasting. Similarly, when choosing olive oil, you can try products offered in dark-colored bottles. Storing olive oil in darker bottles helps prevent it from deteriorating. Olive oil should be protected from heat, light, and oxygen.
Why Is Olive Oil Green in Color?
When olives are not yet ripe, they are green in color. The primary factor that gives olives this color is polyphenols. Polyphenols, which are antioxidants, are responsible for the coloring of plants. They also create a bitter taste, deterring animals like birds or insects from eating the olives before they ripen fully. Chlorophyll, a color pigment, also contributes to the green color of olives. The levels of polyphenols present in olives at the time of harvesting and during oil extraction determine the color of the olives.
During the unripe, green stage of olives, early harvest olive oil can be produced. Since the olives are harvested while they are still green, the color of early harvest olive oil tends to be in green tones. It’s known that extra virgin olive oils vary in color from golden to green tones. The green color of olive oil varies depending on factors such as the time of harvesting and the condition of the olives from which the oil is extracted.
About three months after the fruits are green, they progress towards purple or black. This period marks the ripening phase of olives. During ripening, there are significant reductions in polyphenols, chlorophyll, and water content. These factors contribute to the olive oil’s color ranging from yellow to green tones.
Is the Color of Olive Oil an Indicator of Quality?
Whether olive oil is frozen or unfrozen, and whether its color is light or dark, are not considered indicators of quality. These characteristics are only related to the region where the olives are grown and the timing of the harvest. Extra virgin olive oils are produced by squeezing the olive fruit, much like fruit juice. It’s important to detect the fruity aroma, bitterness, and pungency in extra virgin olive oils. After consuming this type of olive oil, a slight burning sensation and bitterness should be felt. When you smell extra virgin olive oil, you should be able to detect the aroma of olives. Depending on the climatic conditions of the harvest year, different aromas may be present from the same olive tree. Mold, soil, and olive brine smells may be present in extra virgin olive oils. These characteristics are indicators of the quality of extra virgin olive oil.
Olive Oil Benefits
Olive oil is effective against heart and vascular diseases and is considered one of the healthiest oils for heart health. It plays an active role in preventing the clustering of blood cells, thus reducing the risk of clot formation in blood vessels. Olive oil can be consumed both hot and cold. When consumed in this way, it reduces gastric acidity, thereby providing protective effects against gastritis or duodenal ulcers. Additionally, olive oil has a special effect on stimulating bile secretion, regulating its flow, and reducing the risk of gallstone formation. Adequately absorbed fats by the intestines also promote the regulatory effect on intestinal transit. Olive oil, with its unique antioxidant properties, is indispensable for a healthy diet.
