The Color of Olive Oil — What It Really Means
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If you've ever uncorked a bottle of olive oil and admired its golden-green glow, you're not alone. The color of olive oil is one of the first things people notice—but what does it actually mean?
What the Experts Say About Olive Oil Color
Contrary to popular belief, the color of olive oil does not determine its quality. According to professional tasters and agronomists, color can vary depending on:
Olive variety
Harvest time
Climate and soil
Pressing method
You may see oils that range from bright emerald green to golden yellow, and both can be extra virgin, flavorful, and rich in nutrients. Some of the greenest oils come from early-harvest olives, which often contain higher polyphenols (antioxidants), while golden oils may be smoother and softer in flavor.
Color is not a grading scale—taste and freshness are.
At Yiotis Olive Farm, Our Color Tells a Story
Our olive oil carries a natural golden-olive green hue, a result of early harvest, careful handpicking, and cold pressing within hours. It’s not just beautiful—it’s alive. And we want you to experience that same moment of beauty every time you open the bottle.
But here’s the important part:
To keep it that way, you need to protect it.
How to Protect Your Olive Oil After It Arrives
Once our olive oil reaches your home, your kitchen becomes part of our farm’s story. The choices you make in how you store it matter—because olive oil is alive. And like all living things, it needs protection from the elements.
Here’s how to take care of it:
Keep it in a dark place. Light breaks down olive oil’s nutrients and flavor.
Avoid heat. Don’t leave it near your stove, oven, or in direct sunlight. Seal it tight. Air causes oxidation, which diminishes both the taste and health benefits.
Only keep 1–2 weeks’ worth of oil in their countertop container
Use the right container.
We recommend transferring your olive oil into small bottles made of glazed clay or UV-protected dark glass—specifically designed to shield oil from light and oxygen.
Smaller containers mean you can refill them from your main bottle and use them up quickly, keeping your oil as fresh as possible.
Think of it like this: Don’t let your olive oil sit out waiting to be used—let it be something you uncover with intention. Be excited to see it for the first time—every time—on your plate.
What to Avoid
Clear glass bottles – They offer no protection from light and degrade oil quickly
Plastic containers – They can leach chemicals over time and allow oxygen transfer
Open-top containers – Even decorative pottery without a seal lets in air
Next Week’s Post:
“Does Olive Oil Expire? How to Tell When It’s Past Its Prime”