What Makes A Great EVOO?
Experts agree: freshness, origin and aroma are key. “A proper EVOO should give you a peppery bite at the back of your throat – that’s the nutrients,” says Jad. “No aroma? Put it down.” Mazen warns against supermarket blends labelled ‘light’ or ‘pure,’ while Emily suggests looking for cold-pressed oils with clear harvest dates and single-origin sourcing. Cecilia adds that unfiltered oils retain tiny fruit particles and natural sediments, preserving aroma and flavour. “That cloudiness is a sign of purity and artisanal quality,” she says. “It comes from microscopic droplets of water and minute olive particles naturally present in the fruit.”
Rachel advises shoppers to look for oils with a bright, balanced flavour – “often grassy, peppery or fruity, without any rancid or musty notes,” – and Tony Pappas reminds us that dark bottles are essential: “Exposure to light and UV rays can cause loss of antioxidants, leading to loss of flavour, aroma and nutritional value.”
Regions & Producers to Know
Italy remains one of the world’s most revered producers of extra virgin olive oil, with Puglia at the forefront. “Puglia produces nearly half of the country’s EVOO,” explains Tony, “and it has some of the most ideal conditions for olive oil production, from the climate to the soil.” The region is also home to the Monumentali olive trees, ancient giants that have produced olives for centuries. Beyond Puglia, regions like Tuscany, Sicily and Liguria each bring their own distinct terroir and techniques to the table.
Smaller regions are producing excellent product too. For example, small-batch producers like Citizens of Soil, who work with regenerative farmers, are favourites among chefs. “They work exclusively with farmers who are actively caring for the biodiversity of the land through regenerative farming,” says Emily. “They also champion female farmers, producing seasonal extra virgin olive oils you can buy at the supermarket or try via their olive oil club.”
How To Store It
To preserve flavour and nutrients, store EVOO in a cool, dark place, away from heat and light. Use dark glass bottles or tins and seal tightly to prevent oxidation. “Think of it as a vampire,” says Jad. “No sun, no heat, loves a sealed cupboard.” Cecilia recommends keeping oil between 14-18°C and using smaller quantities within 18 months of pressing. “Olive oil doesn’t get better with age,” she says. “Unlike wine, freshness is everything.”
Even gifting culture is shifting. “Premium olive oils are being gifted at dinner parties,” says Jad. Mazen’s Sommelier’s Selection, a curated set of oils from 500-year-old trees, is designed for this purpose. Design matters too. Cecilia notes that Il Casolare bottles are often reused as water carafes or centrepieces. So, consider this your cue: skip the wine and turn up with a premium bottle of EVOO – it’s the new dinner party flex.
Dining and Cooking