The most relevant factors affecting the quality of extra virgin olive oils

The keys to obtaining the highest quality

And in this post, we want to tell you what those factors are that affect its quality and that we must take into account to truly appreciate the gem that reaches our kitchens and our dishes:

1. Olive variety: Yes, there are numerous olive varieties, and each one has specific characteristics that influence the flavour, aroma, and chemical composition of the final oil. Varieties such as Picual, Arbequina, Hojiblanca, and Cornicabra, among others, provide different organoleptic profiles. Which variety should we choose? Well, the appropriate choice will depend on other factors, such as the climate, the type of soil, and the preferences of the producer and the market.
2. Growing conditions: Or agronomic conditions, which include, as mentioned above, the type of soil, the climate, and the management of the crop. All play a crucial role in the quality of the EVOO. Olive trees need well-drained, nutrient-rich soils, as well as a suitable climate with sufficient sun and moderate rainfall. But we must also be careful with the management of irrigation and fertilisation to avoid water and nutritional stress on the trees, as this could negatively affect the quality of the fruit and, therefore, the oil.
3. Harvest: A moment of extreme importance in the process and, therefore, a determining factor in the quality of the oil. The olives must be harvested at the optimal point of ripeness, as both early and late harvesting can affect the organoleptic profile of the EVOO. As we’ve told you in previous posts: green olives tend to produce oils with a more intense and bitter flavour, while ripe olives produce sweeter, milder oils. Furthermore, the harvest must be carried out in a way that minimises damage to the fruit, using appropriate techniques and tools.
4. Processing: The step that comes right after harvesting. Now is when the olives must be processed as quickly as possible to prevent oxidation and fermentation, which can deteriorate the quality of the oil. The extraction process includes several stages: washing, milling, malaxation, and separation of the oil. The temperature during malaxation is crucial; it must be kept low to preserve volatile compounds and antioxidants.
5. Storage: This step must be carried out under optimal conditions to prevent the degradation of our EVOO. It is essential to protect the oil from light, heat, and oxygen, as these factors accelerate its oxidation and rancidity. The storage containers, preferably stainless steel, must be hermetically sealed and kept in cool, dark places. For this reason, the final packaging should also be opaque or made of dark glass to protect the oil from light.
6. Chemical and organoleptic aspects: When we talk about measuring the quality of an EVOO, we are referring to its evaluation based on both its chemical and organoleptic characteristics. The chemical parameters ( include the content of free fatty acids, the peroxide value, and phenolic compounds, which must be within the limits established by regulations. As for the organoleptic aspects, a panel of professional tasters evaluates the flavour, aroma, and the absence of defects such as rancidity, mustiness, or fermentation.

In addition to these factors, we must be mindful of many others that are also determined by the time of year, especially when it comes to protecting its storage. And it’s summer!

The climate in the summertime is a determining factor in the quality of extra virgin olive oil. High temperatures, solar radiation, rainfall, and humidity, as well as winds and storms, influence the development of the olives and, consequently, the characteristics of the oil. The proper management of these factors, through cultivation practices such as irrigation, wind protection, and management of water stress, is essential to ensure the production of high-quality EVOO. On the other hand, adapting to climate variations and mitigating the effects of climate change that we have been experiencing for years are significant challenges for olive oil producers worldwide.

In conclusion, we must bear in mind that the excellent quality that arrives at your table bottled at our Almazaras de la Subbética, and the proof of this is that we offer you some of the most award-winning EVOOs in the world and in the history of our country, is the result of a combination of factors that begin in the field