Which Country Makes the Best Olive Oil?
Hint: you're probably wrong
As an olive oil producer on social media, I constantly see comments like “[insert country] makes the best olive oil” or “The best olive oil comes from [x region]”. Whenever I see comments like these, I do my best to hold my tongue and let bygones be bygones. But if you want to be more informed about your olive oil and where you’re sourcing it from, let’s delve deep into what actually makes high quality olive oil that is actually worth your hard-earned money.
There is no best olive oil country/region
Many people like to tote their favorite country or region as having the “best olive oil”, but the truth is, the factors that make an olive oil a good olive oil is far more complex than simply the locale where it was created.
Terroir, which encompasses the environmental conditions, soil composition, and climate of a region, does play a crucial role in determining the flavor profile of an olive oil. Additionally, the variety, or cultivar, of olives used—such as Arbequina, Koroneiki, or Frantoio—which are generally regional-specific, significantly influence taste and aroma. But these factors only really play a part in personal preference, and one can certainly find low-quality olive oil even made from their favorite terroir and cultivar.
What Actually Affects the Quality Olive Oil
There are countless factors involved in producing olive oil, from the moment the tree is planted to the second it hits your plate. The best olive oil producers take great care in controlling as many factors as possible in order to make the highest-quality olive oil possible. Although the list could go on for hours - let’s talk about the biggest factors at play so you know what to look for when you’re selecting your next bottle of liquid gold.
Tree Spacing & Geography
The distance between the olive trees on a grove significantly affects the quality of the fruit and ultimately the olive oil. Trees that are planted too close together, also called “high density farming”, risk overcrowding, reduced ventilation, and disease. The location of a grove is also important, with higher elevation and hilly terrain being the preferred zone for growing healthy olive trees. Look for olive oil producers who are transparent about their olive grove set up and tree spacing.
Harvesting Methods
The quality of olive oil is significantly influenced by the timing and method of harvesting. Optimal oil quality is achieved when olives are picked at the just-ripe stage, which strikes the perfect balance between flavor and oil content. Producers who prioritize quantity may harvest overripe olives, resulting in higher yields but sacrificing the rich flavors and overall quality. The timing of the harvest is dependent on the cultivar and terroir, with a greater presence of green olives generally indicating a higher quality.
In addition to timing, the harvesting method is crucial. Hand-picking is the best approach, as it minimizes damage to the fruit, preserving its integrity and flavor. In contrast, mechanical harvesters, though efficient, may bruise the olives, negatively impacting the oil's quality. Additionally, careful selection during the harvest is essential; any damaged or inferior olives should be discarded. Producers should maintain transparency about their farming and harvesting practices, allowing consumers to make informed choices about the olive oil they purchase.
Cold-Extraction
People tend to have an “appeal to tradition” bias when it comes to olive oil. For example, you may see an old stone press and assume that because olive oil was extracted this way in the past - it must be the best and most ‘natural’ way of producing olive oil. However, when it comes to high-quality extra virgin olive oil, it’s quite the opposite. Advanced machinery has made the extraction of olive oil at low temperatures and with little exposure to oxygen possible - which results in a much higher quality olive oil than our ancestors could possibly make. The best mills extract oil with completely air-tight centrifugation well below 27°C.
Filtration
Here we go again with a fallacy, but this time it’s the “appeal to nature”. I have seen companies with my own eyes try to market their unfiltered olive oil as being more “pure” and thus more appealing. You can read more about this here, but for this time let’s briefly talk about what filtration actually does for an olive oil. Filtration removed solid particles, such as the pulp and sediment. When left in the oil, these particles promote oxidation and rancidity - in-fact the shelf-life of unfiltered olive oil is usually only around 60 days. The highest-quality olive oil is filtered immediately after being extracted to limit the oxidation as much as possible. So, despite this substack’s namestake - we actually do filter our olive oil!
Bottling & Storage
The bottling and storage of olive oil play a vital role in determining its quality and longevity. Using dark glass or metal containers is preferable, as these materials effectively shield the oil from light exposure, which can lead to oxidation and a decline in flavor and nutritional value.
Additionally, storing olive oil at cool temperatures is essential for preventing spoilage and maintaining its integrity. High-quality olive oil producers prioritize meticulous selection of packaging and implement careful storage methods to ensure that their products retain their exquisite taste and beneficial properties over time.
What can you do as a consumer?
Olive oil companies that prioritize the quality of their products are typically transparent about their groves, harvest methods, and extraction processes. They invest in high-quality machinery, bottles, and packaging to ensure the integrity of their oil. When shopping, be cautious of low prices, as they can often indicate inferior quality. Instead, focus on reputable brands known for their commitment to excellence.
Above all, discover what you truly enjoy! Experiment with various cultivars, blends, and olive oils from different terroirs and small producers dedicated to quality. You can even try our Sardinian olive oil here! Tasting a selection of high-quality artisanal olive oils can be as enriching and enjoyable as a wine tasting experience, allowing you to appreciate the diverse flavors and nuances each oil has to offer.