Extra Virgin Olive Oil: 4 Techniques to Recognize Quality in 2025

Olio Extravergine di Oliva: 4 Tecniche per Riconoscere la Qualità nel 2025
Extra virgin olive oil (EVOO) is a cornerstone of the Mediterranean diet and one of the most popular products globally. However, recognizing high-quality oil is not always easy, especially in an ever-evolving market. In 2025, the integration of advanced technologies and growing consumer awareness will redefine the criteria for identifying authentic and excellent EVOO. In this article, we will explore four fundamental techniques for recognizing the quality of extra virgin olive oil, integrating traditional methods and technological innovations.

1. Sensory Analysis: The First Line of Evaluation


Sensory analysis remains the most immediate method for evaluating the quality of an EVOO. This technique is based on two main factors:

  • Fruity: Fresh, fruity aromas are indicators of quality. Notes of cut grass, tomato, artichoke, or almond are common in excellent oils.

  • Flavor: Bitterness and pungency are positive characteristics, a sign of the presence of polyphenols, natural antioxidants that provide health benefits.


2. Label: A Treasure Trove of Information


Carefully reading the label is essential to ensure the quality of extra virgin olive oil. The mandatory information to check is:


  • Sales name : It must be clearly indicated that it is a superior category extra virgin olive oil , obtained directly from olives and solely by mechanical processes, as required by current legislation (Reg. (EU) 1169/2011 and Reg. (EU) 1308/2013).




  • Origin : It is mandatory to specify whether the oil is 100% Italian or comes from a blend of EU and/or non-EU oils .




  • Olive oil harvest : If the oil comes from a single harvest, the harvest year must be indicated (e.g., "2024/2025 olive oil harvest"). If the oil is blended from different harvests, this indication is not required.




  • Nutrition Facts : Lists the nutritional values ​​of the oil, including total fat , saturated fat , energy value , and other useful elements for monitoring caloric and nutritional intake.




  • Storage method : The label must include instructions such as “Store in a cool place, away from light and heat sources” , which are essential for maintaining the product's quality intact.




  • Sales Manager : It is mandatory to indicate the name and address of the operator responsible for marketing, which is useful for traceability.




  • Manufacturer : If different from the sales manager, the manufacturer may also be indicated.




  • Quantity : The content of the product must be clearly expressed in litres or millilitres .




  • Lot : Code that allows the product to be traced in the event of checks or reports.




  • Expiry date or minimum shelf life : Indicates the date by which the oil best maintains its organoleptic and nutritional properties .




  • Environmental labelling : It is mandatory to indicate the correct disposal of the packaging , in line with the legislation on the environment and waste (Legislative Decree 116/2020).




Detail of the olive paste obtained from the pressing before extracting the extra virgin olive oil.

3. Trust in the Manufacturer: The Importance of Reputation


Buying from reliable producers is one of the safest strategies for obtaining quality EVOO:

  • History and Reputation: Brands with a long tradition often maintain high quality standards.

  • Transparency: Manufacturers who share detailed information about their production process offer greater assurance.


4. Conservation: Protecting Quality Over Time


Even the best oil can deteriorate if stored improperly. Here are some rules:

  • Light: Store the oil away from direct light.

  • Temperature: Keep the product in a cool environment (15-20°C).

  • Containers: Prefer dark glass bottles or cans to protect the oil from oxidation.


In addition to the above recommendations, we at Frantoio D'Orazio inject nitrogen into our bottles and tanks to eliminate oxygen—oil's natural enemy—and thus ensure a longer shelf life in sealed containers. When opening 3-liter cans or larger, we recommend dividing the oil into opaque 1-liter bottles for home use. This reduces the oxygen content inside the container and slows the deterioration process.

Conclusion


Recognizing the quality of extra virgin olive oil in 2025 will require a combination of traditional knowledge and advanced technological tools. Attention to detail, from label reading to the use of traceability technologies, will be crucial to ensuring the purchase of an authentic and healthy product.