Different Colours of Olive Oil: What Do They Mean?

When it comes to olive oil, colour is one of the first things that catches the eye. From vibrant green to golden yellow, the hue of olive oil can tell us a lot about its origin, processing, and flavour profile. But what do these colours actually mean, and do they indicate the quality or authenticity of the oil? Let’s explore the fascinating world of olive oil colours.

Why Does Olive Oil Have Different Colours?

Ripeness of the Olives

Green Olive Oil: Olives harvested early in the season, while still green, produce an oil with a deep green hue. This oil tends to have a bold, grassy flavour with a peppery finish, indicative of high levels of antioxidants and polyphenols.

Golden Olive Oil: Olives picked later in the season, when they are fully ripe, produce a golden-yellow oil. This variety often has a smoother, milder taste with fruity notes.

Variety of Olives

Different olive varieties naturally yield oils of varying colours. For example, Koroneiki olives (commonly grown in Greece) are known to produce a more rich green oil, while Arbequina olives (popular in Spain) often result in a lighter, golden oil.

Harvesting 

Chlorophyll is the green pigment that gives olive oil its vibrant green colour, particularly in oils made from early-harvest olives. During extraction, chlorophyll from the olive fruit carries over into the oil, creating its distinctive hue. This pigment is most concentrated in unripe olives, which are harvested early in the season, resulting in olive oil with a rich, green colour properties, enhancing its health benefits. However, as olives mature, chlorophyll levels diminish, and carotenoids—yellow and orange pigments—become more dominant, leading to a golden-yellow colour in late-harvest oils.

This makes chlorophyll not only a key contributor to the appearance of olive oil but also an indicator of its freshness and harvest timing.

Processing Methods

Processing methods significantly impact the colour of olive oil by influencing how natural pigments like chlorophyll and carotenoids are retained or altered during extraction. In high-quality extra virgin olive oils, cold-pressing or cold-extraction methods are used to minimise heat and preserve the oil's natural pigments. As a result, oils made from early-harvest olives retain more chlorophyll, producing a vibrant green colour, while those made from ripe olives showcase golden hues due to carotenoids.

On the other hand, refined olive oils undergo processes like heat treatment, filtering, or chemical refining, which strip away many of the natural pigments and result in lighter or more uniform colours. Filtering, for example, removes suspended particles that might contain additional pigments, leading to a clearer, more polished appearance. Additionally, oils subjected to prolonged exposure to heat during extraction can see pigment degradation, reducing their vibrancy.

Gentle, minimal processing preserves the rich colours of olive oil, reflecting its quality and natural freshness.

Storage

Freshly produced olive oil is typically vibrant in colour. Over time, exposure to light, heat, and oxygen can damage the pigments, causing the oil to loose its brightness. This means improper storage or prolonged direct sunlight can degrade its colour over time.

Proper storage of olive oil at home is essential to maintain its quality, flavour, and nutritional benefits. Keep olive oil in a cool dar place away from direct sunlight and store it in an airtight dark glass bottle, stainless steel tin or ceramic container.

Does the Colour of Olive Oil Indicate Quality?

Surprisingly, colour is not a reliable indicator of quality. While deep green oils may suggest a robust, fresh flavour, and golden oils may hint at a more mellow profile, both can be of excellent quality. Factors like taste, aroma, and processing integrity (such as cold pressing) are far more important than colour alone.

In fact, professional olive oil tasters use blue-tinted tasting glasses to prevent colour bias when evaluating oils.

Tips for Choosing Olive Oil?

Don’t rely on colour alone: Instead, check for labels like "Extra Virgin," which signifies the highest quality.

Look for harvest dates: Freshness matters more than colour.

Trust your taste buds: Sample oils to discover the flavour profile you prefer, whether grassy and peppery or smooth and fruity.

A Final Word

The colour of olive oil is a beautiful aspect of its character, influenced by nature, tradition, and craftsmanship. While it offers hints about the oil's origin and flavour, it’s not the definitive measure of quality. Instead, enjoy olive oil for its rich flavours, health benefits, and the cultural heritage it brings to your table.

Whether it’s green or gold, each bottle tells a story worth savouring! The Greek House Interiors is proud to offer a selection of exceptional Greek Extra Virgin Olive Oils which can be seen here.