The color in olive oil: what should you know?
From oil deep green to dazzling golden. Extra virgin olive oil can take on a multitude of shades. In fact, in professional tastings, color is not a determining factor and opaque glasses are generally used in blue..
In the tasting of olive oil, smell and taste are used. To prevent the taster from being color influenced, an opaque cup is used.
In this post we talk about the color of olive oil, so you can discover how we can enjoy the highest quality green to golden oil.
What color is olive oil?
Extra virgin olive oil has a wide range of colors, ranging from dark green to gold, passing through yellow and orange tones..
What does the color of olive oil depend on?
The final color of the oil depends largely on factors such as the variety of olives, the production process, if the oil is or is not filtered and its point of maturity in the collection.
about this last factor, as stated in the study Control of chlorophyll pigments and carotenoids by HPLC in virgin olive oil, the chlorophyll and carotenoid composition of olive oil depends on:
- Degree of maturity in which the fruits are collected
- Factory Dwell Time
- more or less drastic conditions of the extraction process
That is, the color is determined by the presence of pigments. Chlorophylls are the pigments responsible for the green color (green olive), while carotenoids are those that are attributed to a more golden color (ripe olive).
Olive oil: green or yellow?
The answer is simple: both! You will find oils with more greenish tones and more golden ones, as we have seen, the color depends on different factors. But the important thing is that to enjoy an olive oil of the highest quality, choose the extra virgin.
Let us now see why these different shades are given in the EVOO:
green olive oil
The green color in olive oil is associated with the early harvest, that is, it is extracted from the youngest olives. The fruits for the oil with a more greenish color are usually collected still green or in the reverse, that is, during the process in which they go from being green to black. The green EVOO also influences the olive variety. For example, from the picual olives, greener shades are usually obtained.
But you must remember that a green olive oil is not automatically synonymous with quality. Occasionally, olive leaves can be ground next to olives or increase their chlorophyll ratio. Therefore, we recommend that you pay attention and consume extra virgin olive oil. In the green EVOOs you can perceive a more intense flavor, with a bitter and spicy touch, as well as enjoy its aroma.
Golden color olive oil
Many olive oils have a yellow, orange and even golden color. That is where the popular expression of “liquid gold” comes from. The reason is that when the olives mature, the presence of carotenes increases, while that of chlorophyll is reduced. This gives rise to this characteristic color. In the same way, the filtering process of the EVOO also influences, since behind it it becomes more translucent and the green tone is reduced. Finally, the variety also influences: one of the greatest exponents is Empeltre, which stands out for its yellow color with shades from gold to old gold.
Empeltre is one of the oldest varieties in Spain. This variety, considered to be of great quality, is not only appreciated for its color, but also for its fruity flavor and its characteristic balance between bitter, spicy and sweet, with a slight almond and apple flavor.
Made in our centennial family mill, from the olives of the olive trees that we grow in the Belchite field, our Empeltre del Aragon oil is very pleasant in the mouth, sweet, with a fruity and somewhat almond-like smell. Quite a delight not only for the eyes, but also for what matters most: taste and smell.
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