Color in Olive Oil

When evaluating olive oil, experts rely on sensory analysis, including aroma and taste, to determine its quality. The presence of fruity, bitter, and pungent attributes, as well as any defects, is more indicative of the oil's overall quality than its color.

A good extra virgin olive oil is obtained from healthy olives, preserving both its aroma, flavor, and nutritional values. However, the color of olive oil, which we will address in this context, is not directly related to its quality, although it does play an important role in purchasing decisions.

Now, does the color of extra virgin olive oil indicate its quality? Actually, no, the color of the oil does not define its quality. In sensory evaluations, where the oil is assessed, tasters use opaque blue or wine-colored glasses to prevent the color from influencing their evaluation. This approach ensures a more objective analysis, free from any visual bias.

In the classification of extra virgin olive oil (EVOO), only the senses of smell and taste are employed. These senses allow us to appreciate both the positive attributes and the organoleptic defects of the oil. In this process, color has no influence.

Regarding the change in the color of olive oil over time, this phenomenon can be explained by several determining factors. The color of extra virgin olive oil can vary from pale yellow to intense green. 

The pigments in olives are responsible for the color of olive oil. These pigments can exhibit a wide range of shades, from intense gold to dark green. The color depends on factors such as the olive variety, the time of harvesting, and the production process.

Chlorophyll and pheophytins, present in varying concentrations depending on the olive's maturity and the production process, are what give different colors to the oil. Chlorophyll imparts green tones, while pheophytins add brownish hues.

Over time, the color of the oil changes due to the degradation of chlorophyll into pheophytin. Light and high temperatures accelerate this process, transforming the green color into yellowish tones. To preserve the quality and color of the oil, it is recommended to store it in opaque containers, shielded from light and heat.