CLEVELAND, Ohio — For foodies looking to elevate their cooking, selecting a high-quality olive oil can be as complex as choosing a fine wine. A recent report from cleveland.com dives into the world of premium olive oil, offering expert advice on how to identify the best “green gold” for drizzling, finishing, and gifting. These are 5 takeaways from the original article on where to buy premium olive oil in Northeast Ohio.
Freshness and harvest date are important
The most important factor in choosing quality olive oil is its freshness. Experts stress that consumers should look for a harvest date on the label, as olive oil is best used before it is two years old. This makes it crucial to buy oil in smaller quantities that can be used within a year, rendering the practice of stocking up pointless. As fresher 2025 oils become available, oils from a 2024 harvest should be used up soon to maximize their flavor and health benefits.
Origin and terroir dictate flavor
Much like wine, the “terroir”—the territory, climate, and soil where the olives are grown—is a key aspect of an olive oil’s quality and unique flavor profile. A label that notes a specific designation of origin, rather than a blend from multiple countries, indicates a higher-quality product from a single harvest and region. Know that an olive oil from Tuscany will have a different character than one from Sicily or Crete. Matteo Frescobaldi, a 30th-generation producer from Tuscany, states that terroir is what gives olive oil its uniqueness, as nothing can be added to alter the taste after the oil is extracted from the fruit.
Label certifications guarantee quality
To avoid low-quality or fraudulent products, consumers should look for official certifications on the label that guarantee authenticity. George Kantzios of Agora Foods International and Astoria Marketplace points to symbols like PGI (Protected Geographical Indication), which ensures a product is produced in a specific region using traditional methods. Other key certifications include DOP (Denominazione di Origine Protetta), an Italian standard for products made in a specific region with local olives and traditional methods, and PDO (Protected Designation of Origin), a similar European Union-wide certification. These marks provide assurance that the oil has passed rigorous tests for quality and origin.
Know what to look for in taste and price
High-quality extra virgin olive oil can be identified by its distinct taste profile. Consumers should look for fresh, vibrant flavors like fresh-cut grass, tomato leaf and artichoke. A degree of bitterness and a peppery finish are considered positive signs, indicating the presence of healthy polyphenols like oleocanthal. Flavors that are “flat and greasy” are signs of poor-quality or old oil. Price can also be an indicator; budget-priced oils are unlikely to be the freshest, highest-quality extra virgin olive oil due to the labor-intensive work required for premium production.
Northeast Ohio offers local experts
For those in the Cleveland area, several passionate importers and retailers provide access to premium olive oils and expert guidance. Jennifer Thornton of Buttercream & Olive Oil in North Royalton and Loretta Paganini of the Loretta Paganini School of Cooking in Chesterland both offer educational classes on the subject. Retailers like Gallucci’s Italian Foods and Astoria Café & Marketplace in Cleveland as well as The Import Store and Urban Herbs at the West Side Market carry a variety of high-quality oils from Italy, Spain, and Greece. Gallucci’s even has a tasting station (outside of the holiday season) to help customers find an oil that best suits their palate.
Dining and Cooking