Extra Virgin Olive Oil Explained

Unlike many other cooking oils, extra virgin olive oil is neither refined nor processed. It’s made directly from olives using only mechanical methods, without chemical solvents or heat treatment. Because the oil remains close to its natural state, it retains the aromas, flavour compounds and antioxidants that give it character and make it so adaptable in the kitchen.

Extra virgin is a specific grade with strict standards. To be labelled extra virgin, an olive oil must meet recognised quality requirements for freshness and purity and be free from flavour defects. These standards exist to protect both quality and authenticity.

If an oil smells stale, tastes flat, or shows signs of rancidity or mustiness, it cannot be classified as extra virgin. Fresh extra virgin olive oil, by contrast, often has a fruity aroma and a clean, lively finish. It may also exhibit a gentle bitterness on the tongue and a peppery warmth at the back of the throat. These qualities are not faults. They are commonly associated with freshness and naturally occurring polyphenols.

The process is simple in principle but sensitive to timing and handling. Olives are harvested when they reach the right balance of flavour and ripeness, then taken to the mill promptly to prevent deterioration. Harvest timing varies by country, climate, and olive variety, and it plays a significant role in shaping the oil’s final flavour.

In Albania, harvesting typically takes place from late October through November, depending on the region and the season. Some producers choose an earlier harvest to create a greener, more peppery style of oil, while later harvests can produce a softer, rounder profile. Once at the mill, the olives are crushed into a paste and gently mixed to allow tiny droplets of oil to come together. The oil is then separated from the water and solid matter solely by mechanical methods.

Throughout the process, temperature control is essential. To qualify as extra virgin, extraction must be carried out at low temperatures. This helps preserve the oil’s aroma, flavour and natural antioxidants, and supports the clarity and stability people associate with high-quality extra virgin olive oil.

Cold pressed is a term associated with older production methods that used presses to extract oil. While it is still commonly used, most modern extra virgin olive oil is now cold extracted rather than
pressed.

Cold extraction typically uses centrifugation to separate the oil from the olive paste. This allows better temperature control, faster processing and a cleaner separation, reducing oxidation and helping preserve freshness. Both terms describe low-temperature extraction, but cold extraction is generally the more accurate term for how high-quality extra virgin olive oil is made today.

High-quality extra virgin olive oil should not taste greasy, bland or neutral. It should have aroma and presence. Depending on the olive variety and harvest timing, you may notice notes of green olive, grass, tomato leaf, herbs or artichoke.

Some extra virgin olive oils are softer and more rounded, while others are bolder and more peppery. Bitterness and pepperiness are often misunderstood, yet in fresh extra virgin olive oil, they can be positive qualities. They reflect natural compounds that contribute to flavour, structure and balance. The most enjoyable tend to be those in which fruitiness, bitterness and pepperiness sit together, rather than one dominating the others.

Extra virgin olive oil is a fresh product that does not improve with age. Over time, exposure to light, heat and oxygen gradually diminishes its aroma and flavour. This is why packaging, storage conditions and best-before dates matter more than many realise.

To keep extra virgin olive oil tasting its best, store it in a cool, dark place, away from direct sunlight and heat sources, and keep the bottle tightly closed between uses. Dark glass, opaque, or aluminium packaging helps protect the oil from light, which is one of the main causes of quality decline.

Yes. Extra virgin olive oil is used daily for cooking throughout the Mediterranean, not only for drizzling at the end. It is suitable for sautéing, roasting, shallow frying, baking and making dressings. A good-quality extra virgin olive oil performs well at typical home-cooking temperatures and adds both flavour and functionality.

Some people reserve their most vibrant oils for finishing, which is purely a matter of personal preference. What matters most is using an oil you enjoy and storing it properly so it stays fresh.

Not all olive oils are the same, even when labels look similar. Extra virgin olive oil is unrefined and mechanically extracted, preserving flavour and natural compounds. Virgin olive oil is mechanically
extracted but may have minor defects.

Olive oil, sometimes labelled as pure olive oil, is refined and often blended with a small amount of virgin oil. This gives it a more neutral flavour and fewer naturally occurring aromas. If freshness,
flavour and quality matter, extra virgin olive oil is the best place to start.

When buying extra virgin olive oil in the UK, look for clarity and transparency. The label should clearly state that it is extra virgin olive oil and include a best-before date. It is also worth checking the producer’s website for information on harvest timing, origin and taste profile.

Packaging should protect the oil from light, and choosing producers who are open about where and how their oil is made helps build trust. Extra virgin olive oil is a simple ingredient, yet it has depth. Once you become familiar with its taste and proper storage, it becomes one of the easiest ways to make everyday food more satisfying.