The term “Premium,” although it is more of an adjective, is already applied to a good number of products, intending to indicate the highest level of quality that places them above the conventional standards required by the market. Let’s see how this label affects Extra Virgin Olive Oils and whether this term reflects reality or is simply a marketing tool.
Premium EVOOs are not reflected in current legislation, but as a general rule, this term refers to oils that stand out for their extraordinary quality. It is true that sometimes it is used as a promotional tool, but strictly speaking, only those oils that significantly excel over their competitors should be classified this way.
According to Juan Ramón Izquierdo, head of the Tasting Department at the Ministry of Agriculture, Fisheries, and Food: “Premium Oil is one whose physical and organoleptic characteristics are above the basic quality requirements demanded by legislation. Fundamentally, the distinction lies in its organoleptic properties, as these oils are much fruitier, with more pronounced characteristics and much more complex in terms of the number of descriptors that define them. In other words, they show many more nuances than a standard oil, making them far more attractive and pleasurable.”
By this definition, Premium Extra Virgin Olive Oils are those that achieve higher quality through strict quality controls from cultivation, harvest, and production. The olives must be harvested green while the fat formation process, called lipogenesis, has not yet finished, resulting in lower yield and requiring more fruit to produce one liter of oil. This increases the final price but also enhances exclusivity, as the number of bottles reaching the market will always be lower than oils without these characteristics. Thus, their exclusivity mainly comes from limited production.
These high-quality EVOOs began to be marketed about a decade ago, with only a few brands initially producing them. Currently, it is estimated that ninety percent of mills produce their own early or Premium oil.
The Production Process of a Premium EVOO
To achieve such a high-quality Extra Virgin Olive Oil, every phase of the production process must be meticulously managed, influenced by multiple factors, including the characteristics and topography of the olive groves, climate, cultivation type, and pest control. Additionally, as mentioned, the fruit's ripeness, transportation to the mill with minimal damage, and sorting by quality and variety are essential.
The harvest is the first stage of the EVOO production process, where selecting the right olive, timing, and collection method are crucial. While there is no exact date for early olive harvest, depending on variety and climate, it generally occurs between late October and late November.
In recent years, the start of the harvest for Premium oils has been progressively advanced, depending on weather conditions, sometimes beginning in mid-September. In this case, we are talking about ultra-early harvest oils with about a 10% yield. Since the weather is still warm at this time, harvesting usually takes place at dawn or even at night, always selecting completely healthy olives at their optimal ripeness, directly from the tree, without mixing with fallen ones. Once harvested, the entire production process—olive milling, juice filtration and decanting, storage in stainless steel tanks protected from light and oxygen, bottling, distribution, and storage conditions—must be carefully managed.
Premium EVOOs and the Luxury Market
Premium oils are now consumed like high-quality wines and other exclusive products, so brands pay special attention to bottle design and manufacturing, as bottles are undoubtedly a presentation and a mark of quality and luxury that Premium producers offer to attract their particularly demanding audience. Labels often indicate acidity, production date, whether it was milled on the first day of harvest, and a tasting note describing flavors, aromas, and other organoleptic characteristics of the oil.
Recent research shows that oils made from green olives, or veraison, contain higher amounts of polyphenols, as do those cultivated in mountainous areas or those experiencing long periods of drought, which increases these powerful natural antioxidants.
Therefore, we are talking about a luxury product, mainly consumed raw, as a dressing for salads and other dishes, even in ice creams or pastries. They are also becoming popular as highly appreciated gifts in international markets, where Extra Virgin Olive Oil has joined the ranks of the most valued gourmet items. Producers have substantially increased its added value by taking care of presentation and brand image.
In our Aceite de Jaén Online store, you can find a wide selection of these carefully chosen Premium EVOOs from the best producers in the province, available for convenient home delivery.
