Extra virgin olive oil

How important is the color of extra virgin olive oil?

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One of the most numerous inquiries by consumers are about the importance in the color of extra virgin olive oil. We will try to solve all your doubts.

When an extra virgin olive oil are tasted by different tasting panels approved by the IOC (International Olive Oil Council) than the subjected are on sensory or organoleptic testing.

According to the IOC the color of Extra Virgin Olive Oil does not reflect the quality of it, so the organoleptic characteristics of oil does not depend on the color. Professional tasting glasses are dark blue, so that the taster is not swayed by color.

The color range of a EVOO (extra virgin olive oil) ranges from light yellow to deep green, this is due to the maturity of the olives before milling. A green olive pheophytins contains more chlorophyll, as they mature olives carotenes and xanthophylls increase responsible yellow oil.

As a final conclusion, the color is not a quality parameter of EVOO however the color serves the consumer to know that a green oil will have a greater degree of hotness and bitterness in the mouth that an olive oil tones yellow.

Now we just need to enjoy the best extra virgin olive oils of Spain that we propose in www.spanish-oil.com.

One of the most numerous inquiries by consumers are about the importance in the color of extra virgin olive oil. We will try to solve all your doubts.

When an extra virgin olive oil are tasted by different tasting panels approved by the IOC (International Olive Oil Council) than the subjected are on sensory or organoleptic testing.

According to the IOC the color of Extra Virgin Olive Oil does not reflect the quality of it, so the organoleptic characteristics of oil does not depend on the color. Professional tasting glasses are dark blue, so that the taster is not swayed by color.

The color range of a EVOO (extra virgin olive oil) ranges from light yellow to deep green, this is due to the maturity of the olives before milling. A green olive pheophytins contains more chlorophyll, as they mature olives carotenes and xanthophylls increase responsible yellow oil.

As a final conclusion, the color is not a quality parameter of EVOO however the color serves the consumer to know that a green oil will have a greater degree of hotness and bitterness in the mouth that an olive oil tones yellow.

Now we just need to enjoy the best extra virgin olive oils of Spain that we propose in www.spanish-oil.com.

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