Each year, from late October into November, producers across Italy harvest olives at peak ripeness to create one of the most essential ingredients in Italian cooking: extra virgin olive oil.
But not all olive oil is created equal. The best bottles come from a deep understanding of timing, technique, and terroir. It all starts in the grove.
Ripeness Matters
The quality of extra virgin olive oil begins with the moment of harvest. Olives change as they ripen: early-harvest (green) olives yield oils that are brighter, more peppery, and higher in antioxidants, while later-harvest (darker) olives produce softer, rounder oils with a gentler flavor. Some producers blend the two for balance, while others harvest early for purity and intensity.
Pressed Without Delay
Once picked, olives are incredibly fragile. The best oils are made from fruit pressed within hours of harvest. Any delay allows oxidation to begin, degrading both flavor and nutritional value. That’s why high-quality producers often press their olives the same day they’re picked.
Cold Extracted, Never Heated
“Cold extraction” means the oil is made without added heat, which helps preserve the olive’s natural flavor and nutrients. Heat can increase yield but often sacrifices quality. Cold-extracted oils retain more of the polyphenols and antioxidants that make extra virgin olive oil so distinctive, both in taste and in health benefits.
What “Extra Virgin” Really Means
To qualify as extra virgin, olive oil must meet strict chemical and sensory standards. It must be mechanically extracted (never using solvents), have low acidity (below 0.8%), and be free from sensory defects. Unfortunately, these standards aren’t always upheld in mass-market oils, especially outside the EU. That’s why sourcing from trusted, transparent producers is essential.
A Taste of Place
Like wine, great olive oil reflects where it’s made. Soil, climate, olive variety, and local tradition all shape the final flavor, as Italy’s diverse microclimates produce unique, delicious and nuanced oils.
Better extra virgin olive oil is about more than better flavor. It supports growers who uphold generations of knowledge, respect the land, and preserve the craft of traditional olive oil production.
