Extra Virgin Olive Oil: How to Choose, Taste and Store the Best Olive Oil

Extra Virgin Olive Oil: The Essentials

Extra virgin olive oil is extracted mechanically and has a free acidity of less than 0.8 g/100 ml. Its quality depends primarily on the harvest date: in September–October, the olives produce greener, more intense and polyphenol-rich oils; in November–December, they yield milder, buttery oils.

Choosing

The main Portuguese regions (Trás-os-Montes, Beira Interior, Ribatejo, Alentejo) each have their own distinct styles — ranging from green and peppery to golden and fruity. Always check the harvest date on the label. A slightly ‘peppery’ sensation in the throat is a sign of quality, not a fault.

Tasting

Warm the olive oil to 25–28°C before tasting. Take in the aroma and flavour — fruity, herbaceous or buttery, depending on the harvest.

Storing

Keep in a dark bottle, at 12–16°C, stored upright and tightly sealed. Avoid light, heat and temperature fluctuations. If the room temperature exceeds 24°C, store in the fridge.

Do not use for frying — extra virgin olive oil burns easily. It is perfect for dressings, sauces and marinades.