Why do some olive oils taste better than others?
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Why do some olive oils taste better than others?
Olive oil is not just olive oil. From the cheap plastic bottles in supermarkets to the exclusive, hand-bottled oils – the taste varies enormously. But why? What actually determines the quality and taste of an olive oil?
At CARDENAU, we have experienced the confusion firsthand. When we set out to find the best olive oil, we were met with a sea of options, but also with a number of quality differences that we could not ignore. So we took matters into our own hands and created our own – an olive oil with depth, balance and a mild, pleasant flavor profile.
Learn how to choose a high-quality olive oil here.
Here we review the most important factors that make some olive oils taste significantly better than others.
1. The variety of olive – the taste starts in the tree
Like grapes in winemaking, olive varieties have different flavor nuances. Some are fruity and mild, others are peppery and intense.
Our olive oil is made from Arbequina and Pico Limón , two varieties that provide a perfect balance of mildness, freshness and a slightly nutty depth. It is a versatile oil suitable for cooking, dressings and as the final, tasty finish to a dish.
2. Harvest time – ripening means everything
Olives are typically harvested from October to January, but the timing is crucial to the taste.
- Early harvested olives (green) yield a fresh, grassy and slightly bitter oil with a high polyphenol content (antioxidants).
- Later harvested olives (darker) result in a milder and fruitier oil.
At Peña Luna , where we get our olives from, the olives are harvested in mid-November – the perfect time to achieve a balance between freshness and sweetness.
3. The extraction method – speed means freshness
The time from harvest to pressing is crucial. The longer the olives are left, the greater the risk of oxidation, which can give a rancid taste.
At Peña Luna, olives are pressed within 30 minutes of harvest. It is one of the fastest processes in the industry and ensures an exceptionally fresh and aromatic oil.
4. The pressing method – cold pressed or heat treated?
Extra virgin olive oil is the highest quality because it is pressed mechanically without heat or chemicals. This preserves flavor, vitamins, and antioxidants.
Many cheaper olive oils undergo heat treatment and refinement to extend their shelf life – but this compromises the taste and quality.
CARDENAU's olive oil is 100% cold pressed , ensuring a full and pure flavor without compromise.
5. Storage and freshness – olive oil is not wine
Olive oil does not get better with age. On the contrary! Light, oxygen and heat degrade the taste and quality.
At CARDENAU, the oil is bottled in dark bottles and bag-in-box to protect it from light and oxygen. This means it stays fresh longer than most other oils.
See how to best use your olive oil in the kitchen.
So what does this mean for you?
When choosing an olive oil, you should think about:
- What type of olive is used?
- When and how the olives are harvested
- How fast they are pressed
- How the oil is bottled and stored
Do you want to taste the difference?
