The color of the oil does not determine its quality.
There are many factors that influence color, for example:
- The cultivar, in fact some varieties such as Verdello, tend to produce greener oils
emerald or Biancolilla which tends to produce more golden-yellow oils. - The degree of ripeness or harvest period, green olives (less ripe) contain
more chlorophyll which gives the green colour; riper olives instead contain more
carotenoids which give a straw-yellow colour. - Pedoclimatic conditions: soil, climate, sun exposure, irrigation and altitude
influence the chemical composition of the olive and consequently also the colour
of the oil.
Even professional tasters carry out tastings in colored glasses
precisely to prevent the color from influencing the judgment.
In essence, color is not a reliable indicator of quality, the only ones
The tools to rely on will always be smell, taste and analysis
chemicals.
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