Decoding Classification and Quality Standards Greek olive oil is categorized primarily by its method of extraction and acidity level. Extra Virgin Olive Oil represents the highest grade, obtained through purely mechanical means without chemical treatment, and possessing a free acidity of no more than 0.
Discover Crete's Unique Terroir and Flavors in Greek Olive Oil
PDOs such as "Crete," "Peloponnese," or "Lesvos" denote a distinct terroir, much like fine wine, guaranteeing a unique taste tied to the soil and climate of that area. Genuine extra virgin oil should appear slightly cloudy due to microscopic olive particles and exhibit a vibrant color ranging from deep green to golden yellow.
Packaging and Storage Considerations The integrity of the oil is fragile and easily compromised by light, heat, and oxygen. Later harvests produce a fruitier, milder oil with a golden hue, often preferred for those new to the intensity of fresh oil.
Discover Crete's Terroir and Flavor Profiles
Virgin Olive Oil follows a similar process but with a slightly higher acidity cap of 2%. Avoid clear glass stored near windows or under supermarket lighting.
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