Tag: Tasting olive oil

Contrary to a deeply entrenched consumer myth, the color of olive oil is not a definitive indicator of its quality, flavor, or freshness. So what color should high quality olive oil be? The reality is that the hue can vary widely, from deep green to brilliant gold, with both shades potentially representing a top-tier product. Professional tasters deliberately use colored glasses to prevent color bias from influencing their judgment.

According to EU regulations, an olive oil must contain at least 250 mg/kg of phenolic compounds to be considered "high polyphenol". Discover the key indicators that help you determine if your olive oil is high in polyphenols, ensuring you get the most out of this nutrient-rich food.