How to choose a good extra virgin olive oil

Buying extra virgin olive oil should be simple, but the sheer number of options on the market can be overwhelming. Between confusing labels, wildly varying prices, and technical jargon, it's easy to end up with a product that doesn't live up to its claims. The good news is that, by knowing a few basic criteria, you can distinguish a truly high-quality oil without being an expert taster.

In a country like Spain, the world's leading producer of olive oil, you'll find everything from industrial options to artisanal oils that represent the very best of our olive-growing tradition. Knowing how to distinguish between them will not only enhance your culinary experience but also allow you to fully reap the health benefits of a truly high-quality oil. At Verdedad, we believe that making the right choice starts with understanding what makes an authentic green olive oil so special.

Learn to interpret the label correctly

The first step is to carefully read the label on the bottle. The designation "extra virgin" is not just for show: it's an official category that certifies the oil comes directly from olives and is produced solely through mechanical means, without chemical refining. Its acidity must be less than 0.8%, although the highest quality oils are usually around 0.2% or lower. This figure indicates the degree of fat degradation, and the lower it is, the better the production process.

Also look for information about the geographical origin. An oil that specifies the region or even the estate where the olives were grown is usually a sign of transparency and traceability. In areas like Jaén, the cradle of Andalusian olive production , centuries-old tradition and in-depth knowledge of the land guarantee oils with their own personality and unique organoleptic characteristics. This is precisely Verdedad's philosophy: oil that declares its origin without hesitation, because honesty begins on the label.

Protected Designations of Origin (PDOs) are also a reliable indicator. These certifications guarantee that the oil meets rigorous production standards and that it does indeed come from the specified geographical area. Some of the most prestigious in Spain include Sierra de Segura, Priego de Córdoba, and Sierra Mágina, all located in Andalusia, the region where the finest early harvest olive oils are produced.

Another important detail on the label is the extraction method. The terms "cold extraction" or "first cold pressing" indicate that the oil was obtained at temperatures below 27°C, which better preserves its nutritional and organoleptic properties. Although most extra virgin olive oils are now produced by centrifugation, the principle of maintaining low temperatures remains fundamental to preserving the intense green color that defines quality oils.

Differences between olive varieties

Each olive variety contributes different nuances to the final oil. Picual , predominant in Jaén with over 50% of Spanish production, offers a robust and stable oil with great character. Its high oleic acid and polyphenol content makes it ideal for both high-temperature cooking and raw consumption. It presents intense herbaceous notes, hints of fig, and that characteristic peppery finish that denotes freshness. It is the variety that best represents the Andalusian character: direct, intense, and authentic.

The Arbequina variety, originally from Catalonia but now found throughout Spain, is milder and fruitier, with aromas of apple, banana, and almond. It's perfect for delicate dressings, baking, and for those new to the world of quality olive oil. Its sweet flavor and lack of bitterness make it a versatile choice.

Other notable varieties include Cornicabra, with herbaceous notes and a slight bitterness; Hojiblanca, balanced between sweet and bitter; and Empeltre, with a smooth, almondy flavor. Frantoio and Coratina, Italian varieties, contribute great structure and a lingering finish.

There isn't one variety that's better than another: it depends on your palate and how you intend to use it. The important thing is that the oil clearly states which olive or blend it contains, because this transparency reflects the producer's commitment to quality. Blends or mixtures of varieties can offer very interesting profiles, combining the best of each olive. At Verdedad, we're committed to the Picual variety from Jaén, because it embodies everything we value: strength, integrity, and deep roots in Andalusian soil.

The importance of packaging in preserving oil

One detail that many overlook is the container. Extra virgin olive oil is sensitive to light and heat, elements that accelerate its oxidation and degrade its properties. Therefore, opaque containers or those with UV protection are essential to maintain the oil's qualities intact for longer, preserving its antioxidants and fat-soluble vitamins.

Vinyl-coated glass , for example, offers an effective light barrier while maintaining the product's visual elegance. This is the option we chose for Verdedad: glass that protects the intense green of our oil and adds that touch of understated distinction that defines our identity. Tins also work well from a preservation standpoint, although glass adds that premium component valued by both high-end restaurants and gourmet collectors. Stainless steel in large formats is common in professional catering.

Avoid clear plastic containers, as they allow light to pass through and can transfer unwanted compounds to the oil. Similarly, clear glass bottles are only recommended if you plan to consume the oil quickly or store it in complete darkness. An oil that doesn't take care of its packaging leaves all the previous work unprotected: the careful harvesting, the cold extraction, the quality of the olives. That's why at Verdedad we don't skimp on this aspect: our vinyl-coated glass is an integral part of our promise of authenticity.

The size of the container also matters. If you don't use much oil, it's better to buy smaller bottles than to repeatedly open and close a liter bottle for months. Every time you open the bottle, the oil comes into contact with oxygen and a gradual oxidation process begins. That's why we offer sizes designed for both home use and professional catering, always with the same commitment: to truly protect the environment.

How to check the packaging date

Unlike wine, olive oil doesn't improve with age. Its peak is reached in the first few months after bottling, when it retains its full aromatic potential, its polyphenol content, and its freshest organoleptic profile. That's why you should always check the bottling date or, failing that, the best-before date. Freshly bottled oil guarantees optimal quality and the sensory experience you seek when choosing a premium product.

Legislation requires that extra virgin olive oils display a best-before date, generally between 18 and 24 months from bottling. However, the best oils are best enjoyed within the first year, especially if they are first-pressed and premium quality. After that period, although the oil may still be suitable for consumption, it will have lost some of its aromatic intensity and nutritional properties. At Verdedad, each bottle clearly indicates its bottling date because transparency is non-negotiable: you have the right to know exactly what you are buying.

Some artisanal producers also indicate the harvest year , allowing you to know exactly which year the olives are from. This information is especially valuable in limited-edition or numbered oils, where complete traceability is part of the product's value. It's the kind of detail that makes the difference between an industrial oil and one that respects your right to the truth.

If you buy oil in bulk or in large containers, always ask about the bottling date. Specialty shops or olive mills that sell directly often have very recent batches. This is a significant advantage over supermarket oils, which can have been in the distribution chain for months. When you buy Verdedad directly, you're minimizing the distance between the olive grove and your table.

Relationship between price and product quality

A quality extra virgin olive oil has a price that reflects the artisanal work behind it: from the hand-selection of olives at their peak ripeness to the cold extraction that preserves all their properties. The entire process includes careful harvesting to avoid damaging the fruit, rapid transport to the mill, immediate pressing, and storage under controlled conditions. All of this requires investment, expertise, and dedication.

If you find a suspiciously low price for a supposed extra virgin olive oil, you're probably looking at a lower-quality product, blended with refined oils or low-grade olives. Limited edition oils or those with special certifications can exceed the €15-€25 per liter range. Verdedad's price reflects exactly what it is: first-pressed, cold-extracted olive oil from Jaén, with no shortcuts or compromises.

Investing in a good olive oil means investing in authentic flavor, cardiovascular health, and the work of producers who respect olive-growing traditions and meticulously attend to every detail of the process. Furthermore, since it's a product used in small quantities, especially if it's highly aromatic, the investment pays for itself over time. An intense oil like Verdedad goes further because its powerful aroma means you need less to achieve the same impact on your dish.

Consider that extra virgin olive oil is the only edible oil obtained directly from the fruit without chemical processes. Its production requires knowledge, dedication, and respect for natural processes. Paying a fair price guarantees the sustainability of olive groves and the continuation of an ancient culture. When you choose Verdedad, you are choosing to keep the tradition of Andalusian green olive oil alive, with all that this implies: landscapes of centuries-old olive groves, families who make their living from the land, and a legacy that deserves to continue.

How to properly store oil at home

Once you've chosen a good oil, it's essential to know how to store it properly to maintain its properties. Store it in a cool, dark, and dry place , away from heat sources such as ovens or stovetops. The ideal temperature ranges between 12 and 18°C, although normal room temperature is also acceptable if it's not exposed to direct sunlight.

Avoid leaving it near a window or on open shelves where it will receive constant light. If you've bought a clear bottle for its design or as a gift, store it in a closed cupboard when not in use. Light quickly degrades the vitamins and antioxidants in the oil. That's why Verdedad's vinyl-coated glass isn't just for looks: it's active protection of what matters—that intense green that comes from olives harvested at their peak.

Always close the bottle tightly after each use to minimize contact with oxygen. If you purchased a large bottle, consider transferring small amounts to a smaller bottle for daily use, keeping the rest tightly sealed. Some professionals even use nitrogen preservation systems to displace the oxygen.

Don't refrigerate olive oil. While the cold won't spoil it, it can partially solidify and temporarily alter its texture. Furthermore, the temperature fluctuations from taking it out of the refrigerator to putting it back in aren't beneficial. A quality oil deserves proper treatment: a place of honor in your kitchen where it's protected yet easily accessible, ready to elevate every dish.

Learn to taste olive oil like a professional

Tasting extra virgin olive oil is easier than it seems and will help you better appreciate its qualities. Professional tasters use special blue glass cups to avoid being influenced by the color, but at home you can use a small wine glass or any container that allows you to concentrate the aromas.

Pour a little oil (about 15-20ml) into a glass and warm it by covering the glass with your hands for about 30 seconds. This helps to release the aromatic compounds. Uncover it and take a deep breath: quality oils offer aromas of fresh grass, tomato, apple, banana, almond, or fig, depending on the variety. An oil like Verdedad will offer intense herbaceous notes, that green fragrance that transports you directly to the olive groves of Jaén during the peak of the October harvest.

Next, take a small sip and spread it around your mouth, inhaling deeply to allow the taste buds to fully absorb it. You should perceive three positive attributes: fruitiness (aromatic intensity), bitterness (a slight tingle on the tongue), and spiciness (a sensation in the throat). These three elements are indicators of quality and freshness. If you taste a truly cold-pressed oil, that tingle in the throat will be unmistakable, a sign that the polyphenols are doing their job.

The most common defects to avoid are rancidity (stale, nutty smell), staleness (fermentation of piled-up olives), and winey/vinegary (olives in poor condition). An authentic extra virgin olive oil should never have these defects. Tasting teaches you to distinguish the genuine from the mediocre, the truth from the embellishment. That's why we invite you to try Verdedad: so you can see for yourself what truly green olive oil means.

Health benefits of quality oil

Extra virgin olive oil is one of the cornerstones of the Mediterranean diet, recognized by UNESCO as an Intangible Cultural Heritage of Humanity. Its cardiovascular benefits are widely documented: oleic acid (a monounsaturated fat) helps to lower LDL (bad) cholesterol and maintain HDL (good) cholesterol.

The polyphenols found in higher concentrations in oils act as powerful antioxidants, protecting cells from oxidative damage. Compounds like oleocanthal have natural anti-inflammatory properties, while oleuropein strengthens the immune system. These benefits are not the same in all oils: cold pressing increases the concentration of these compounds. That's why choosing a green oil like Verdedad isn't just about flavor; it's a health decision.

The fat-soluble vitamins E and K present in the oil contribute to bone health and cell protection. Furthermore, it facilitates the absorption of vitamins from other foods when consumed in salads or vegetable dishes. A simple drizzle of quality oil over vegetables not only enhances the flavor but also multiplies nutrient absorption.

Scientific studies link regular consumption of extra virgin olive oil with a lower risk of cardiovascular disease, type 2 diabetes, and certain types of cancer . The key is to consume it raw or at gentle temperatures to preserve all its properties. When you incorporate Verdedad into your daily diet, you're choosing a legacy of health that dates back centuries, to when our Mediterranean ancestors already knew the secrets of this green gold.

Culinary uses and recommended pairings

A quality oil deserves to be used in a way that lets its flavor shine. Cold-pressed, high-intensity oils are ideal raw, drizzled on toast, in salads, to finish fish or grilled vegetables, or simply for dipping bread. Their robust character complements strong flavors like tomato, garlic, or preserves. Verdedad is perfect for that Andalusian breakfast ritual: toasted bread, grated tomato, and a generous drizzle of green oil. That's authenticity at its finest.

For cooking, stir-fries, and stews, these oils also work perfectly thanks to their stability at high temperatures, although some prefer to reserve them for raw consumption and use medium-intensity oils for cooking. It's a matter of preference and budget. In our opinion, an oil like Verdedad deserves to shine: use it raw so its unique character can truly stand out.

Milder oils, like those from Arbequina, are perfect for baking, homemade mayonnaise, delicate dressings, or dishes where you don't want the oil to overpower other flavors. They're also excellent for introducing children to quality olive oil. But if you're looking for character, if you want the oil to make its mark on the dish, you need the intensity of an early harvest olive oil.

In high-end restaurants, it's common to offer different oils depending on the dish. White fish will call for a mild oil, while beef carpaccio or roasted vegetables will benefit from an intense, green oil. This culture of oil pairing is gaining traction in haute cuisine. That's why more and more restaurants in Seville and Andalusia are adding Verdedad to their menus: because it provides that sense of authenticity their customers seek, that touch of truth that distinguishes a truly memorable dining experience.

The Lion of Truth: Our commitment to you

At Verdedad, we don't need exaggerated marketing or impossible promises. Our commitment is simple: extra virgin olive oil from Jaén , bottled with the care it deserves, and identified with complete transparency. The lion that adorns each bottle is not just decoration: it's a symbol with meaning.

Roman legend tells of the Lion of Truth, whose mouth is slightly open, biting away lies and allowing only the authentic to pass. If you lie, you're caught; if you're honest, you pass through without a hitch. That's our philosophy applied to olive oil: to say exactly what we are , without embellishments to disguise the product. Green because it comes from the finest olives. Truthful because there are no tricks behind it.

Each bottle of Verdedad is a statement of principles. The vinyl-coated glass protects the oil from light. The understated design respects the product without overshadowing it. The handcrafted ceramic in some special formats connects with Andalusian heritage. Everything is designed so that when you open the bottle, you find exactly what was promised: green, intense, fresh, authentic oil.

Our offering is premium yet unpretentious. We believe in understated elegance , in design that communicates without shouting, in quality that speaks for itself. That's why Verdedad works equally well on the table of a five-star restaurant as in the kitchen of a foodie who collects limited editions. Because truth needs no context: it shines equally brightly in any setting.

When you choose Verdedad, you're choosing more than just olive oil. You're choosing the landscapes of Jaén , centuries-old olive groves where time is measured in harvests. You're choosing the knowledge of families who have spent generations understanding the olive tree. You're choosing a way of understanding luxury: not as ostentation, but as uncompromising authenticity. You're choosing true green.

We invite you to be part of this story. Try Verdedad, compare, taste, decide for yourself. We don't ask you to blindly trust words: we ask you to trust your palate. Because in the end, the truth of the oil is in the glass, in the first sip, in that tingle in your throat that tells you you're experiencing something real. The lion keeps its promise: if you seek authenticity, Verdedad lets you in.