How to choose the top of the class?

There’s no doubt olive oil is the healthiest cooking and finishing oil on the planet. And amongst all olive oils, extra virgin olive oil or EVOO is the best of the best, the top of the class.

The question is, which is the best extra virgin olive oil? After all, not all EVOOs are the same. In fact, commercial ones are not all that great. Others, though, are extraordinarily healthy, delicious, and an authentic joy to cook with. The best olive oil is easy to spot if you know what you’re looking for.

Let's be clear, there is no single olive oil that will be the best for everyone, because every person decides based on his/her own criteria. There are so many marketing terms on a label that may confuse a newcomer to the olive oil world. We will focus on the most important criteria that everybody is looking for, taste and healthiness. Let’s take a closer look and discover what makes the finest extra virgin olive oil so special. This is all you need to know about how to choose the best olive oil in the world.

Which is the Healthiest Olive Oil?

We all know extra virgin olive oil is super healthy, as it has high amounts of the good kind of fats that keep your arteries lean and your heart healthy. We also know antioxidants in olive oil protect us from free radicals that cause oxidative stress, leading to premature ageing signs, hypertension and even some types of cancer.

What makes some olive oils healthier than others? In a nutshell, the number of polyphenols in the oil. Polyphenols are a catch-all term for various healthy plant-based compounds. And although all olive oil has these, not all olive oils have high polyphenols.

Why Do Some Olive Oils Have Higher Polyphenols?

Early harvest

Harvesting olives earlier, more often than not in October and November, promotes higher polyphenols.

Cold pressed

The finest olive oil is cold-pressed with no additives. The extraction is an important process process. Long malaxation periods in the olive mills may produce heat, which may drastically reduces the olive oil’s quality.

High Altitude

Growing olives at high altitudes encourages the development of polyphenols.

The right varieties

Certain types of olive varieties, like Olympia and Koroneiki, have higher amounts of polyphenols. The overall amount of polyphenols is measurable.

How to know if a bottle of EVOO has high amounts of polyphenols?

Measuring the amount of polyphenols is not the easiest and most common olive oil analysis, but a very important one. Professor Prokopios Magiatis from the highest ranked greek University (NKUA) has established a worldwide recognised method for detecting the amount of polyphenols. The World Olive Center for Health, a non-profit organization that evaluates if the concentration of polyphenols in the suggested daily intake (2-3 tablespoons) of a certain olive oil is enough to have a positive impact to your health-being. Few EVOOs have this prestigious certification, but the finest always do.

What is the best Olive Oil in Terms of Taste?

Extra virgin olive oil is tastier than regular olive oil and a thousand times more flavorful than common grain-based cooking oils. Contrary to common belief, olive oil has flavor, and it is delicious!

Olive oil tastes differently depending on the olive variety and the production method. Some are fruity and mild; others are complex and sophisticated. The different flavors and intensities allow you to choose the right EVOO for the job. Just like with wine, you can pair the right olive oil with different types of food. For more about this exciting topic, read our post about how to taste olive oil.

It’s hard to tell if one olive oil is tastier than another, provided both are of high quality. Let’s just say each type plays a different role in the kitchen and the table, and we all have different tastes!

Natural conditions and best practices

No need to guess here, but all the factors that are important to achieve high polyphenols contribute to the taste too. High altitude terroir, proper harvest date and best agricultural practices, low milling temperature all together can lead to a supreme taste.

Are some olive varieties tastier than others?

All olives are wonderful, and they all have a distinct taste and aroma. You might have a favorite, that’s for sure, but no one can say one olive is tastier than others, at least not as a general rule.

Does the place where the olives are grown affect the oil’s flavor?

Olive oil has a sense of place or ‘terroir,’ meaning the altitude, proximity to the sea, refreshing breezes, the sun and the soil itself contribute to olive oil’s flavor and aroma.

These factors cannot be imitated, so if you enjoy a particular olive oil brand, you might actually have fallen in love with the terrain. If something all olive groves have in common is that they’re situated in the most beautiful Mediterranean landscapes.

Is Spanish olive oil better than Greek or Italian?

There’s no doubt it’s the producers’ commitment to quality, no matter where they are in the world, what determines the quality, and ultimately the flavor and mouthfeel of olive oil.

In fact, we encourage you to taste olive oil from all around the world and discover its subtle differences. The country of origin has little to do with the best olive oil. Italian olive oil is great, Greek olive oil is legendary, and even olive oil from California is worth trying.

What’s the deal with olive oil awards and medals?

A significant number of international competitions assess olive oil from all around the world. Chefs, producers and other experts taste and evaluate thousands of olive oils and reward the purest and most flavorful every year. Although not an exact science, olive oils that consistently earn medals and recognition in international competitions are often the best-rounded and tastiest on the market. Having too many competitions which aim in promoting olive oil globally, may create a confusion among the olive oil fans and one should always have in mind that the number of awards is not as important as the consistent placement in the top positions of these competitions. There are more than 20 olive oil awards around the world and not all producers are willing to invest to participate in all of them.

How to Choose the Right EVOO?

Choosing the right olive oil is not that hard; just consider all the above. The right olive oil should have certified high polyphenols, as it’s the healthiest kind. You also want to make sure the olives were early harvested and cold-pressed.

Most importantly, please make sure the olive oil comes from a committed producer that grows its own olives and spares no expense in producing the highest-quality, terroir-driven olive oil.

Of course, we’d love for you to try Vassae EVOO, olive oil that checks all the right boxes. For flavorful and healthy olive oil made from early harvested, high-altitude olives, cold-pressed to perfection with the utmost care, you’ll find in Vassae an authentic treat for your senses.

This is olive oil as it should be, and you’ll love it! Platinum, gold and silver medals earned in some of the most prestigious olive oil competitions prove that Vassae has extraordinary quality. Even Vassae’s designer bottle is a joy to behold.