Acidity is one of the most important indicators of olive oil quality. It is measured as a percentage and indicates the amount of oleic acid present in its free form (i.e., the extent to which the oil has “gone bad” due to fermentation or damage). Classifications: Extra virgin (EVOO) – acidity < 0.8% Virgin – up to 2% Lampante (lower quality, refined) – over 2% Important to know: Low acidity indicates that the olives were healthy, fresh, and properly processed. However, acidity does not indicate taste or polyphenol content—it is merely an indicator of quality and freshness.

Label information “Extra Virgin” or “Ypač tyras” + acidity < 0.8% (preferably between 0.3% and 0.5%). Harvest date – choose oil produced within the last 12–18 months. The fresher, the better. Origin – best from a single country or region (e.g., Greece, Italy, Spain with PDO/PGI protection). Avoid “blends from EU countries.” Dark glass or tin packaging – protects against light and oxidation. Additional benefits: polyphenol content (preferably >250–350 mg/kg), cold-pressed, organic, specific farm designation. Price: Oil that is too cheap (<€10–12 per liter) often raises suspicions. High-quality EVOO costs more due to lower yields and more meticulous production. Sensory evaluation – the most reliable test Aroma: Fresh, herbaceous, fruity (grass, tomato leaves, artichoke, apple, banana). There should be no smell of mold, acidity, or “grease.”

To ensure the oil retains its flavor, aroma, and beneficial properties for as long as possible: Best storage conditions: In a dark, cool place (ideally 14–18 °C) In the original dark glass or tin container Sealed tightly (to prevent air from entering) Keep away from heat sources (stoves, ovens, radiators) and direct sunlight What to avoid: The refrigerator (the oil may thicken and become cloudy) Plastic bottles for long-term storage Frequent temperature fluctuations Shelf life: High-quality Extra Virgin olive oil is best consumed within 12–18 months of the production date (indicated on the packaging). The fresher, the better.

Can olive oil be used for frying? Yes, it can—especially extra virgin olive oil. Smoke point: ~190–210 °C (depending on acidity and polyphenol content). Suitable for frying over medium and low heat (up to 180 °C). Excellent for braising, baking in the oven, and grilling. Due to its high content of monounsaturated fats and antioxidants, it is one of the most stable oils for cooking. Recommendations: For high temperatures (wok, deep fryer), it is better to use refined olive oil (smoke point ~240 °C). High-quality EVOO is perfect for everyday cooking.

Early harvest (usually October–November) – the olives are picked before they are fully ripe, usually when they are still green or just beginning to change color. Advantages: Higher polyphenol (antioxidant) content More intense, tangy, grassy, bitter, and spicy flavor. Higher nutritional value and longer shelf life. Usually higher price. Late harvest (December–January) – olives are picked when fully ripe, usually black or dark purple. Advantages: Softer, sweeter, nuttier flavor Less bitterness and pungency Higher yield (cheaper) Suitable for those who dislike the intense “green” flavor Both types of oil can be extra virgin, but early harvest oil is generally considered higher quality due to its higher antioxidant content.

Polyphenols are natural antioxidants found in olive oil (especially early-harvest olive oil). These are biologically active compounds that give the oil its bitterness, pungency, and strong aroma. Key health benefits: Strong antioxidant effect – neutralizes free radicals. Reduces inflammation in the body Improves blood vessel health and heart health. Protects “good” cholesterol (HDL) from oxidation. Has potential neuroprotective and anticancer effects (scientific research is ongoing). Helps slow down the aging process. The more polyphenols, the more beneficial the oil is and the longer it stays fresh. In high-quality EVOO, the polyphenol content typically ranges from 200 to 800+ mg/kg.