Common Misconceptions About Olive Oil (3/3): Does the Color of Olive Oil Matter?

Let’s debunk another common misconception. Not all olive oils are the same color. However, this color is not related to the variety of the olive. Let’s try to understand why.

Black olives vs. green olives: What’s the difference?

In fact, all olives start off green when the fruit first appears on the tree. As they mature, they darken, eventually turning completely black. Therefore, the color of the olive is determined by its level of maturity.

3 Stages of Olive Maturity for 3 Distinct Types of Olive Oils

In our Alexis Muñoz olive oils, we focus on achieving the level of maturity in the fruit that will reveal the best organoleptic qualities. This maturity level differs depending on the olive variety.

• Our “green fruit” oils are made from Picual olives harvested prematurely. Did you know that the olive is the only fruit that can be pressed even when it’s not ripe? Rich in antioxidants, this oil has a herbaceous taste and a pronounced spiciness. We particularly recommend this oil to pair with rich foods (avocado, fresh cheese) or sweet ones (honey, very ripe bananas).
• On the other hand, our “ripe fruit” oils are made from olives harvested at full maturity. We especially use organic Arbequina olives for this. This oil reveals the full typicity of the olive, bringing a soft, rounded flavor. Its fruity bouquet hints at green apple and hazelnut tastes.
• We also produce oils made from “matured fruit.” To make this, we pick the fruit when it’s very ripe, at the end of the season, and let it mature slightly before pressing. While this oil is naturally lower in antioxidants, it has the aromas of candied black olives, offering rich, elegant, and intense flavors. This is how we created our matured Cornicabra oil, which is inspired by the flavors of yesteryear.

So, What About the Color of Olive Oil?

Olive oil can range in color from green to golden yellow, even light brown. But it’s quite difficult to judge its quality based on this characteristic alone!

When freshly pressed, green or ripe olives yield a juice that is bright green, almost fluorescent. This indicates a high presence of polyphenols and chlorophyll, which means the oil is rich in antioxidants.

However, when exposed to air, light, or heat, the oil begins to oxidize and gradually turns a more yellowish color. This is why it’s recommended to store olive oil in opaque bottles or cans, at a temperature between 12°C and 25°C at most.

In conclusion, choosing your olive oil based solely on its color is a trap to avoid! It’s better to focus on the variety of olive used, the time of harvest, and the methods of extraction that were employed.

At Alexis Muñoz, you’ll find the oil that best suits your tastes.