In previous entries on our blog, we have analyzed the most important sensory aspects that determine the quality of a good EVOO, such as aroma and fruitiness. Today we talk about color.
First of all, it is worth clarifying that the color of Extra Virgin Olive Oil is a secondary factor, as it depends on a series of factors, which we will analyze below, that do not affect its quality but may be taken into account when purchasing, as it influences consumer preferences, who understand that the color of EVOO is a sensory parameter of appreciation that attracts them. Hence the growing interest in knowing the origin of the color of oils from different brands and varieties offered on the market.
According to current regulations for identifying and classifying EVOOs by their color, these are not very precise, and there is currently no standardized evaluation method. However, in recent years, efforts have been made to establish a classification through the determination of the pigments responsible for their color.
In other agricultural products such as fruits, vegetables, or coffee, color is considered an important quality factor, and there are methodologies to quantify it. For the International Olive Council, the recommended parameters to assess EVOOs are not related to color, but it is true that it is an important factor, as it affects the general perception of the product by the consumer.
Appearance and color in EVOO
When analyzing any oil, it is advisable to differentiate between its appearance and color. As a general rule, EVOO is considered to have a correct appearance when it looks homogeneous, "clean translucent" in unfiltered Extra Virgin Olive Oil, and "clean transparent" when filtered, considering it negative when it appears cloudy, dirty, or dark. The filtration process helps remove small olive and water residues that may remain in the olive juice.
Color, for its part, is not a determining factor for tasting. That is why dark glasses are used for tasting, usually blue or amber, and more recently dark red, to prevent the taster from being influenced by the oil’s color in their judgment.
In the range and shades of oils, three characteristic elements are observed: "tone" or color, "clarity" or brightness, and "chroma" or saturation, ranging from light yellow to dark green, with many nuances between them. This depends on multiple factors such as olive variety, degree of ripeness at milling, whether it is filtered or not, the time the oil spends in storage or in the bottle, exposure to light, or temperature changes. It can also be affected by the milling system and the kneading of the olive paste during production.
Other color ranges, such as bluish tones, may indicate some type of undesirable alteration.
What determines the color of Extra Virgin Olive Oil?
The color of early-harvest Extra Virgin Olive Oil, also known as green or first-harvest EVOO, is due to the olives having a higher chlorophyll content, while the color of mature olive oil comes from the progressive increase of carotenoids, which give it a dark yellow color.
"Green" oils are made from olives harvested at "veraison," that is, when they are still green or starting to show a purple color that will turn almost black when fully ripe. Harvesting occurs in October and November, manually, with great care to avoid damaging the tree and preventing fruits from falling to the ground. They are then taken to the mill as quickly as possible to prevent quality loss due to temperature rise and deterioration from piling. Once at the mill, they are centrifuged, filtered, and bottled. Generally, these oils tend to be more fruity and bitter, making them very suitable for raw consumption, on toast, salads, pâtés, smoked dishes, grilled meats, and fish.
Mature EVOO, on the other hand, acquires more yellowish tones and has sweeter flavor nuances. It is equally suitable for raw consumption or cooking, performing exceptionally well in frying, stews, and, in general, in preparing all kinds of dishes.
To each taste… its colors
In conclusion, it is important to emphasize that mature oils are not of lower quality than green ones; they simply have different nuances in aroma, taste, and smell. Both can be classified equally as Extra Virgin if their quality passes the strict controls to which they are subjected. In any case, color, although it does not affect quality, is a parameter that adds value to Extra Virgin Olive Oil due to its chromatic richness and variety, tones, and brightness.
Nowadays, the trend of having different types of EVOO in our kitchens is increasingly common, as with wines or vinegars, which we use depending on the dishes we choose to prepare, whether raw for seasoning or in stews for sautéing, cooking, or frying.
For this reason, at Aceite de Jaén Online, keeping up with these new trends, we offer a complete range of Extra Virgin Olive Oils, all of exceptional quality, capable of satisfying the most varied tastes. The more open we are to exploring new flavors, aromas, and colors, the more we can enjoy this exceptional product.
