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Pepe's Olive Oil Blog

Pepe's Olive Oil Blog
11 March 2020

What should the color of olive oil be? Green? Golden?

Of course, we are only talking about genuine Extra Virgin olive oil with an acidity of up to 0.8%, achieved through a true mechanical process, by cold pressing at temperatures up to 28 degrees. Without chemicals and additives from other oils and reagents that lower the acidity level.

So,

The emerald green color of olive oil indicates that it is produced from the first harvests, from still unripe and green olives, harvested in October or November. It is available in much more limited quantities. It is called Agourelaio and has a very low yield. It is more bitter, aromatic, and spicy and contains a higher amount of polyphenols (antioxidants). It is extremely beneficial.

However, these better characteristics decrease over time as Agourelaio transforms into classic Extra Virgin, while retaining this color. Because of its bitter, strong, and distinct flavor, Agourelaio has fanatical supporters. I confess that I am one of them.

Others prefer the soft and sweeter taste of the late harvests from ripe olives, when the color of the olive oil is golden, and its qualities are the same as those of green Extra Virgin.

It is a matter of personal choice which one you will prefer.