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How to Choose the Perfect Extra Virgin Olive Oil (EVOO)

Not all olive oils are created equal. In Ireland (and the UK) many olive oils are sold with some rather dubious and confusing labelling such as 'pure olive oil' and "premium olive oil" etc. Even products labelled "extra virgin olive oil" can often be of uncertain quality and origin. "Extra Virgin" is a legally protected term but not very well policed. 
Watch out for the "Made in EU" label, a sure sign that it is a blend of oils of low quality, purchased by distributors from whatever is available on the market. These can have their uses of course, just know what you are buying. 

If you have an extra virgin olive oil at home and want to do a simple test, then place it in the fridge overnight. Has it gone cloudy the next day? If not then you can be 100% sure it is NOT an extra virgin olive oil. All EVOOs go cloudy in the cold. Don't worry, you do not damage the product as it will return to it's normal state at room temperature with no damage done. (If it does go cloudy it does not necessarily mean it is high quality "extra virgin")

To ensure you are getting the full health benefits and the most vibrant Spanish flavours, keep these three expert tips in mind:

1. Look for the Harvest Date

Freshness is the single most important factor for quality. Unlike wine, olive oil does not improve with age. Always check for a harvest year, the previous 12 months is good. The fresher the oil, the higher the concentration of polyphenols (the antioxidants that give EVOO its "superfood" status). Our Spanish producers typically harvest between October and January to ensure maximum intensity. Not all high quality oils show the harvest date unfortunately. Olis extracted very early in the harvest period typically have even higher polyphenol counts and are usually more expensive because yield is lower to ensure higher quality. 
The bottling date is also relevant. Producers store harvested oils in specialised tanks designed to keep the oil fresh (they do not allow oxygen mix with the oil). They then bottle "just-in-time" for when the market needs it. This reduces the time the oils spends in the bottle and thus reduces degradation. 

2. The "Cold Extraction" Standard

Many of the oils we stock are Cold Extracted. This means the olives were processed at temperatures below 27°C, which may not seem "cold" but it is the critical boundary that protects the oil's chemical and sensory integrity. Applying heat during extraction increases the quantity of oil produced but destroys the delicate aromas and nutritional value. By choosing cold-extracted oil, you are guaranteed a product that tastes exactly as the maker intended. If the oils is cold extracted it will be marked on the packaging in English or extración en frío in Spanish.

On "Mechancial Means" all virgin and extra virgin olis must be extracted by mechanical means. If there is any mention of "refined" then it is not virgin or extra virgin regardless of what the rest of the label says. Sometimes distrubutors mix virgin with refined and call it virgin. 

3. Understanding the Profile: Fruity, Bitter, or Spicy?

A high-quality EVOO should always have at least one of these three positive attributes.

• Fruity: The aroma of fresh green or ripe olives.

• Bitter: A pleasant tingle on the tongue, common in early-harvest oils.

• Spicy: A peppery "kick" in the throat, which indicates a high level of healthy antioxidants.

4. Anyhting else?

There's lots more but we'll just do one. Truly gourmet olive oils will be from one estate or region and this will be clearly labelled. They may be a mix of olive varieties but that doesn't matter. Even blends from the same estate or region can be excellent. 
La Española often blend their oils but they do so from the same regions and estates every year and so have achieved remarkable consistency from year to year.
Check the labels of your €4 bottle of "extra virgin" the next time you are in the supermarket. Check for information that pinpoints the exact origin of the oil. Good luck!

Storage Advice

Once you have selected a premium Spanish oil, you must protect it from its three natural enemies: Light, Heat, and Oxygen.

• Keep it Dark: Our oils are bottled in dark glass or tin to block UV rays which turn oil rancid.

• Keep it Cool: Store your oil in a cool larder, away from the oven or cooker. Do you keep your olive oil on a window sill or close to the cooker (or both!)?

• Seal it Tight: Always replace the cap immediately after use to prevent oxidation.

Bear in mind that supermarket olive oils are often left exposed to light for long periods on shelves which causes them to degrade. They are also often packaged in clear plastic bottles! No self respecting olive oil would present itself that way. 

All our oils are delivered direct from the producers and stored in cool locations and in complete darkness until it comes time to send them to you.

Read our Full Guide To Spanish Olive Oil