Understanding Extra Virgin Olive Oil Labels

When shopping for olive oil, you may come across various terms and labels that need clarification. Understanding what these labels mean can help you make an informed decision and choose the best olive oil for drinking.

Extra Virgin:

Extra virgin olive oil is the highest quality and most flavourful olive oil. Look for this label to ensure you're getting a premium product. High phenolic olive oils like the Governor are certified and, by definition, must contain over 250 mg/kg of polyphenols. So not all olive oils are high in polyphenols.

Cold-Pressed vs Cold Extracted:

Cold-pressed extra virgin olive oil means no heat was used during extraction, which helps retain natural flavours, aromas, and important healthful nutrients. In reality, pressing no longer applies, since very few mills use it. Cold extracted is the current production method used to produce high quality extra virgin olive oils.

Organic:

Organic cold pressed extra virgin olive oil is produced without pesticides, synthetic chemicals, or fertilisers, resulting in a healthier oil for your body and the planet.

Single-Origin or Single-Varietal:

This label indicates that the olive oil comes from a specific region or olive variety. Single-origin olive oils can offer unique flavours, aromas, and characteristics similar to wines from different vineyards or grape varieties. An olive oil profile can range from mild and fruity to very spicy.

Harvest date:

The harvest date should be displayed on the bottle. Olive oil has a shelf life of 18-24 months from the harvest date. Fresher olive oil is more flavourful and higher in headful polyphenols. Look for bottles with the current season's harvest dates to ensure optimal quality.

Store extra virgin olive oil in a dark, cool place, like a kitchen cupboard, to help preserve its shelf life. 

Replace the lid quickly after each use, and consume within six months of opening to preserve taste and health benefits.