What Makes the Best Extra Virgin Olive Oil in the UK?

Quality of the Olives (and Their Origins):

The first and foremost determinant of excellent extra virgin olive oil is the quality of the olives used. The best oils in the UK are often made from carefully selected olives, typically sourced from Mediterranean countries like Italy, Spain, or Greece. You may have seen the oils on this website listing the cultivar (cultivated-variety). Look for oils that clearly specify the olive varieties in this way. A single variety, or mono-cultivar oil, is not necessarily better quality than a blend, the most important thing to look for is that the varieties are clearly labelled.

Harvesting and Production Methods:

The finest extra virgin olive oils are produced using traditional and meticulous methods. Hand-picking olives at the correct stage of ripeness is crucial, as it ensures the oil's maximum flavour and nutritional content. An early harvest (Oct-Nov) ensures that the polyphenol content of the oil is at its maximum, and as a result will leave the oil with a slightly bitter and peppery taste. These are good qualities in an oil and should be sought after if you are consuming the oil for its health benefits.

A cold-press extraction method, which involves pressing the olives without the use of heat or chemicals is also important to preserve the oil's natural qualities.

Packaging and Storage:

The packaging and storage of extra virgin olive oil play a pivotal role in maintaining its quality. Quality oils are typically bottled in dark glass or opaque containers, protecting them from light exposure, which can lead to deterioration. This is one of the easiest ways to rule out potentially low quality oils.

The bottle should also have a good seal as exposing the oil to air will cause it to oxidise and become rancid more quickly.