Choosing good olive oil: 5 questions before you buy

Where are the olives grown, and who makes the oil?

Look for information about where the olives were harvested and where the oil was extracted. A brand name or bottling address alone does not answer both questions. A clearly stated origin and a producer who explains their work provide a more useful starting point.

For PLOUMI, we tend olive groves in the Messara Valley in Crete. Milling, storage and bottling are in our hands. Our organic olive oil is made exclusively from Koroneiki olives. You order directly from the family that produces and bottles it.

Our tip: look for concrete details about production, not just landscape photographs. You should be able to find answers to questions about the origin and processing of the oil.

What do extra virgin, organic and cold extracted mean?

These terms describe different characteristics. Understanding the distinction helps you assess an olive oil more precisely.

Extra virgin

A quality category with defined chemical and sensory requirements. It does not describe one uniform flavour: oils within this category can taste quite different.

Organic

Refers to certified organic production. In the EU, look for the EU organic logo and the control body code. Organic certification does not indicate a particular polyphenol content.

Cold extracted

Describes extraction below 27 °C, for example by centrifuging the olive paste. It explains the process, but does not replace information about origin or flavour.

PLOUMI BIO 800+ is Organic Extra Virgin Olive Oil from Crete, cold extracted below 27 °C. Our production page shows how the different stages fit together.

What does a polyphenol value tell you, and how can you check it?

Polyphenols are naturally occurring plant compounds also found in olive oil. Some contribute to bitterness and the peppery sensation in the throat. A high number alone, however, does not tell you whether you will enjoy the oil.

When reading a laboratory report, check the unit of measurement, the sample tested, the date and the method. These details explain what the result refers to. Values from different analyses should not be treated as directly equivalent without checking how they were measured.

For our BIO 800+, we link to a report issued by the World Olive Center for Health. It records 811 mg/kg of total biophenols for the PLOUMI sample tested. This is a measurement, not a taste score.

How does the oil taste, and does it suit your cooking?

A bitter note or a peppery feeling in the throat is not automatically a defect in extra virgin olive oil. Fruitiness, bitterness and pungency are characteristics assessed during a tasting. The intensity you enjoy is a matter of personal preference.

We describe our organic olive oil as fruity, with notes of green olives and herbs, balanced bitterness and a peppery finish. These are natural tasting notes, not added flavourings.

Try it first with fresh bread, over a tomato salad or as a finishing touch for vegetables. Start with a small amount and adjust it to the dish. This helps you discover how an olive oil with a distinctive character fits into your own kitchen.

Which pack size suits your everyday use?

Price is not the only consideration: think about how regularly you use olive oil. A larger pack makes most sense when the quantity matches your consumption and you have a suitable place to store it.

Our Family Pack contains five individually sealed metal tins, each holding one litre: five litres in total. Open one tin and leave the others sealed until needed. Store the oil in a cool place, protected from light and heat, and check the best-before date on the packaging.

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