published: in August.2025 by K. Ehrenberger, Owner of Protos Mediterrane Spezialitäten
Olive oil is the lifeblood of the Mediterranean region – and enjoys great popularity worldwide. But not all olive oils are the same. As with wine, many factors play a crucial role: the country of origin, the olive variety, the growing region and the harvest year, the care of the grove and the exact time of harvest. All these points – and many more – determine the quality and taste of the olive oil.
Considering how many different olive varieties (>1000) exist, each with its own unique flavour, it quickly becomes clear that there are major differences between individual oils. Some taste fruity and green, others are rather mild and smooth – and still others surprise with a subtle spiciness in the finish. It is precisely this diversity that makes good olive oil so exciting – provided you have a really good product available.
But how can you tell? What makes an olive oil truly high quality? And how can I, as a consumer, be sure that I am not buying an industrial product with a nice label, but genuine, pure olive oil that is worth its price?
That's exactly what this article is about: we'll show you what to look for – without any technical jargon, but with a lot of experience and love for the product.
The more transparency, the better – especially when it comes to food, we want to know where it comes from. Imagine buying a box of eggs – and each one comes from a different country. Confusing, isn't it? It's the same with olive oil: if the origin is unclear, questions quickly arise.
That's why we believe that the origin of an olive oil is one of the most important indicators of its quality. The more precisely it is specified – ideally down to the region or even the individual producer – the better you can assess the authenticity and value of the product.
Fortunately, this is also quite well regulated for olive oil. This is because the indication of origin is required by law (EU Regulations No. 1308/2013 and No. 29/2012). Every bottle of extra virgin olive oil or virgin olive oil must clearly indicate where the olives come from and where the oil was produced. And this is exactly where it pays to take a closer look – because this way you can quickly see whether it is a blended olive oil (i.e. a mixture of oils from different countries) or a ‘pure’ olive oil, where cultivation, harvesting and bottling take place in a single region. Certain seals can help here, such as the protected designation of origin.
Olive oil with a DOP seal (also PDO, or AOP – the abbreviation varies by country) comes exclusively from a very specific geographical area. This applies to cultivation, processing, and bottling. Furthermore, everything must be done according to traditional, strictly controlled methods. The reason herfore is that "these oils reflect the typical flavor of their region". In other words, these oils are "terroir-influenced," as known from wine.
Examples of DOP olive oils from Italy: DOP Riviera dei Ligure (Liguria), Garda Orientale DOP (Veneto), Terra di Bari DOP (Apulia)
Examples of DOP olives from Greece: Messara PDO (DOP), Kalamata PDO (DOP), Halkidiki DOP
Examples of DOP olives from Spain: Siurana DOP, DOP Priego de Córdoba, DOP Estepa, DOP Montes de Toledo
For olive oils with this designation, it is sufficient if cultivation and harvesting take place in a specific region. The requirements are not quite as strict as for PDO, but are still controlled. However, for olive oil, this means that the olives themselves must come from the specified geographical region.
For example, with Lesvos PGI olive oil (Lesbos, Greece), the harvest and pressing take place in one location – here on Lesbos – but the bottling takes place in another location (e.g., in Athens).
Important note: There are many regions – especially smaller, less well-known, or structurally fragmented areas – for which no official protected designation (yet) exists. The reasons vary: lack of application, high bureaucratic effort, or simply low production volumes. A missing seal does not automatically mean poor quality. However, the origin must still be stated. Therefore, if the oil does not come from a protected region, there are these mandatory details:
Even if an olive oil doesn't bear a specific designation of origin such as PDO or PGI, the label of the bottle must always clearly indicate the origin of the olives – at least at country level. The EU requires that virgin olive oil and extra virgin olive oil must state the origin of the olives used.
The following declarations apply:
"Italy," "Spain," or "Greek Agriculture": The olive oil comes exclusively from the specified EU country. This means the olives were harvested there, and the oil was produced there.
"EU Agriculture": This refers to olive oil produced from a blend of olives from several EU member states—for example, a combination of Spanish and Greek olives.
“Non-EU agriculture”: The olives come from one or more third countries outside the EU, such as Tunisia, Morocco, or Turkey.
This information creates greater transparency and helps you as a consumer better assess what exactly is in the bottle. While origin alone doesn't say anything about quality, it is an important first indicator.
You can also easily identify the origin of organically certified olive oils. Additional information is required on the label: Indication of origin, such as
- from certified organic "Italian agriculture" or "Non-EU agriculture"
- Code number of the inspection body, e.g., IT-BIO-006
- Manufacturer number, which shows you exactly which company is responsible for the oil
While a clear indication of origin is an important first step, it's even better to also know how the olives are grown and the oil is processed. This is precisely where certain certificates help, creating transparency and building trust.
Certificates and seals are an important indicator of the quality and care taken in the production of olive oil. As already mentioned, the DOP (PDO) seal, for example, regulates not only the origin but also certain procedures for cultivation, harvesting, and processing. Here, traditional, strictly controlled methods are paramount.
Other seals that make cultivation and processing transparent include various organic seals. One of the best known is the EU organic seal. This precisely specifies which means and methods are permitted – and which are not – for the care of olive trees. It guarantees that no synthetic chemical pesticides or artificial fertilizers may be used. Compliance is regularly audited by official inspection bodies.
Another example is the Demeter seal, which is based on the teachings of Rudolf Steiner and has stricter requirements than the EU organic seal. Biodynamic cultivation, with a focus on promoting biodiversity and species diversity, is an essential component here. Such certificates ensure that consumers can be assured that the olive oil not only comes from controlled cultivation but was also produced with respect for the environment and nature. This builds trust and ensures an oil that not only tastes good but is also sustainably produced.
Quality and taste are often a matter of debate. Fortunately, olive oil alleviates this debate, at least partially, because clear terms ensure transparency – and you'll find them on the label if you know the terms. The most important terms you should know are "virgin" and "extra virgin."
Extra virgin olive oil is the highest quality olive oil available. It comes from the first cold pressing (or extraction) of the olives at temperatures below 27°C, without the use of chemicals. The oil must have very low acidity levels (maximum 0.8%) and must not exhibit any sensory defects.
Virgin olive oil is also a natural oil, but has slightly higher acidity levels (up to 2%) and may exhibit minor sensory defects. It often has a milder flavor than "extra."
Olive oil (without the "virgin" label) or refined olive oils are usually blends of refined and virgin oils. Refined oils are chemically or thermally treated to remove unwanted flavors and impurities, but in the process, many valuable components and flavor are lost. They are cheaper but significantly lower in quality.
Olive oil is far more than just a kitchen product—it's a piece of culture, craftsmanship, and nature. And that's precisely why it's worth taking a closer look when choosing. Origin, cultivation method, quality seals, and even the price provide important clues as to whether you're dealing with an honest, high-quality oil—or an industrial mass product. If you pay attention to transparency, certifications, and the correct terms on the label, you're already on the right track. And don't be fooled by cheap prices—because genuine olive oil is a craft that has its value. The taste, ingredients, and sustainability will thank you for it.
