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Writer's pictureOleavia

Discovering the Secrets of High-Quality Extra Virgin Olive Oil (EVOO)

Extra Virgin Olive Oil (EVOO) has long been celebrated as a staple of healthy living, deeply rooted in Mediterranean tradition. Known for its taste and numerous health benefits, EVOO is not just an ingredient but a lifestyle choice for those who value flavor and wellness. However, not all olive oils are created equal. In this blog, we’ll uncover the key factors that distinguish high-quality EVOO, from its origin to its harvest and beyond. Understanding these elements will help you make informed decisions about the EVOO you choose for your kitchen.

Single Estate vs. Single Origin vs. Blended: Why Single Estate Reigns Supreme

When shopping for olive oil, you may come across terms like "single estate," "single origin," and "blended." These labels signify crucial differences in the quality of the EVOO. "Single origin" may be the term you’ve heard the most about, but is it truly the better option, or is it just heavily marketed?

  • Blended Olive Oils: Blended oils often mix olives from multiple regions or countries. This blending aims for consistent flavor or cost-effectiveness but sacrifices the health benefits found in high-quality EVOO. These oils are typically mass-produced, lacking the rich character, freshness, and polyphenols (the healthy antioxidants) that are abundant in top-tier EVOO.

  • Single Origin: These oils come from one type of olive harvested within a single region but can be sourced from multiple farms. While single-origin oils offer better taste and quality than blended EVOOs, they are not the best option. Single-origin can still encompass an entire country, and blending olives from different regions within the same country can result in significant variations. Different climates, elevations, and soil conditions affect the characteristics and antioxidant levels of the olives. For instance, olives grown on one side of the country may differ substantially from those grown on the other. Additionally, transporting olives for blending in a different location causes delays after harvesting, leading to a loss in polyphenol levels and, consequently, reducing health benefits.

  • Single Estate: This is what we are looking for. The single estate is the gold standard for olive oil enthusiasts. Single-estate oils are produced from one farm only. All the olives are grown together and experience the same climate, resulting in a consistent taste profile. This makes for a tastier EVOO, and since the olives are not blended with others, they can be pressed immediately after harvesting to preserve the high levels of healthy antioxidants.

At Oleavia, our single-estate olive oils offer distinct freshness and a unique flavor profile, shaped by the specific estate’s soil, climate, and care. With every bottle, you’re not just buying olive oil—you’re getting the essence of a region, cultivated with meticulous attention to detail. Choosing single-estate oils ensures authenticity and good quality.

The Harvest Date: Freshness is Everything

Much like fresh produce, the quality of olive oil is intimately tied to its freshness. The harvest date is an important indicator of an oil’s vitality and nutritional profile. Unlike wine, olive oil does not improve with age. In fact, it begins to lose its antioxidant properties as soon as it’s exposed to air, especially when harvested late. That’s why choosing EVOO from an early harvest is critical.

The finest EVOOs are made from early-harvest olives, which are picked while still green and unripe. These early-harvest oils are prized for their robust flavor, deep green color, and high levels of antioxidants, particularly polyphenols, which contribute to olive oil's anti-inflammatory and heart-protective benefits. To have the high polyphenol content in olive oil, olives must be harvested early, making early-harvest oils especially rich in antioxidants. Freshness is essential to maximizing the health benefits and flavor of EVOO.

Harvesting Methods: The Art of Gentle Care

The method by which olives are harvested can have a profound impact on the quality of the oil. Hand-picking is considered the best practice because it preserves the integrity of the olives. Gently plucked from the trees, hand-picked olives remain undamaged, reducing the risk of bruising and premature oxidation. This care translates directly into the oil’s vibrant flavor and quality.

Mechanical harvesting, while more common in large-scale production, can sometimes compromise the quality of the fruit by causing damage or picking olives too early or too late in the season.

At Oleavia, we believe in the power of tradition and use hand-picking methods & harvesting early to guarantee the best possible results in every bottle.

Pressing After Harvest: Time is of the Essence

Once harvested, the speed at which olives are pressed is critical to preserving their flavor and nutritional benefits. The sooner olives are pressed, the less time they have to oxidize. Immediate pressing ensures that the oil maintains its high polyphenol content and fresh taste.

At Oleavia, we press our olives within hours of harvesting, capturing the freshest taste and nutrients.

What is Cold Press? Why Does It Matter?

You’ve likely seen the term “Cold Pressed” on many olive oil bottles, but what does it mean? Cold pressing refers to the extraction of oil from olives without the use of heat. Heat can degrade the quality of the oil, stripping it of beneficial compounds and compromising its flavor. Cold pressing ensures the oil retains its natural antioxidants and nutrients, resulting in a healthier and more flavorful product.

But not all cold presses are created equal—anything from 16 to 27 degrees Celsius (60.8 - 80.6 Fahrenheit) is considered cold-pressed. At Oleavia, we press our olives at 20 degrees Celsius (68 Fahrenheit) to optimize the health benefits.

Cold-pressed EVOO is rich in polyphenols, which act as powerful antioxidants. These compounds are known to support heart health, reduce inflammation, and even protect against certain diseases.

Minimizing Oxidation: Protecting the Vital Nutrients

One of the biggest enemies of olive oil is oxidation. When olive oil is exposed to air, light, or heat, it begins to lose its beneficial properties and spoil over time. Oxidation not only diminishes the flavor but also reduces the health benefits, including the polyphenols and healthy fats.

At Oleavia, we take great care to minimize oxidation at every stage of production. From harvest to bottling, we ensure that our oils are protected from excessive air exposure, preserving the natural antioxidants that make EVOO such a powerful ingredient in your kitchen.

Storage and Bottling: Why Dark Glass is Essential

Proper storage is crucial for maintaining the quality and longevity of your olive oil. Exposure to light can rapidly degrade the oil’s flavor and nutritional value. This is why dark glass bottles are the best option for storing EVOO. The dark tint protects the oil from harmful UV rays, keeping it fresh for longer.

Plastic bottles, on the other hand, are a poor choice for olive oil storage. Not only do they allow light to penetrate, but they can also leach harmful chemicals into the oil, affecting both its taste and health benefits.

At Oleavia, we always use dark glass bottles to ensure our oils remain as fresh and nutrient-rich as possible.

Why Olive Oil Should Never Be in Plastic

Storing olive oil in plastic bottles presents several risks. When Extra Virgin Olive Oil (EVOO) is stored in plastic containers and exposed to heat, it can lead to the formation of harmful microplastics and chemical leaching into the oil. When the plastic heats up, it starts to degrade, releasing tiny particles and chemicals into the oil. These microplastics and chemicals not only degrade the quality of the oil but may also pose serious health risks. Always opt for EVOO stored in dark glass bottles to protect the integrity of your oil.

At Oleavia, we are committed to never using plastic bottles to store our EVOOs, and we strongly encourage you to avoid plastic as well. Storing olive oil in plastic containers, especially when exposed to heat, can compromise both its quality and your health.

Conclusion: Choose the Best for Your Health and Taste

When it comes to choosing the best EVOO, understanding its origins, harvest methods, and storage conditions can make all the difference. By opting for single-estate, cold-pressed EVOO stored in dark glass bottles, you ensure you’re getting the highest quality oil—packed with flavor and health benefits.


The high-quality, healthy, extra virgin olive oils come from trusted, carefully managed sources that prioritize freshness and minimize oxidation to preserve their health benefits.

By selecting a high-quality EVOO like Oleavia, you’re not just investing in a delicious culinary experience—you’re investing in your health.


More often than not, manufacturers focus heavily on one aspect of production and market it aggressively while cutting corners on other essential steps. However, to truly create a high-quality Extra Virgin Olive Oil, every part of the process must be done correctly, from the estate where the olives are grown to the way they are harvested, pressed, and stored. Producing good EVOO is like putting together a puzzle—each piece is crucial to completing the whole picture. The process is an art form from start to finish, and only by ensuring every detail is properly handled can we offer an EVOO that delivers both taste and health benefits.




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