The knowledge behind great olive oil
Discover olive oil not only to buy it, but to understand it. We explain the connections between science, production and taste in accessible language.
Product labels, producer statements and independent laboratory reports provide different kinds of evidence. Independent laboratory verification must be supported by a verifiable report for the specific product or batch. Found an error or outdated detail? Send a correction request. Read about source types · Report a correction
Nine distinct topics, better-informed choices
Eight consumer questions from the app, plus one different production topic: why the time from harvest to milling matters.
Does bitterness mean the oil has gone bad?
Not by itself.
Read the answer →Is low acidity enough?
Acidity is a laboratory measurement; it does not describe sour taste.
Read the answer →Should I pay more for early harvest?
If you enjoy a more pronounced, bitter and pungent taste, it may be interesting.
Read the answer →Is unfiltered better?
Cloudiness is not a quality indicator. Filtration can help preserve quality during storage by removing water and solid particles from the oil.
Read the answer →How do I protect oil after opening?
Light, heat and air accelerate deterioration. A dark bottle does not replace cool, dark storage.
Read the answer →What does the polyphenol number tell me?
Polyphenols are natural compounds related to bitterness, pungency and resistance to oxidation.
Read the answer →Is this oil expensive?
We compare extra virgin olive oils in two groups: mainstream and niche lines. Riviera oils are excluded from this price indicator.
Read the answer →Which cultivar, what kind of taste?
Cultivars such as Memecik, Ayvalık and Gemlik help shape aroma.
Read the answer →Does milling within four hours really matter?
The scientific meaning — and limits — of a “milled within four hours” claim.
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