On a supermarket shelf, olive oil bottles often display a multitude of pieces of information:
extra virgin, PDO, first extraction, acidity, origin, cultivar, harvest…
Yet not all these terms are equally important.
Some are strictly regulated.
Others are genuine indicators of quality.
Knowing how to interpret them allows you to choose an oil with full knowledge of what you are buying.
1. The "Extra Virgin Olive Oil" designation
This is the first piece of information to look for.
Extra virgin olive oil is obtained exclusively through mechanical processes, without chemical treatment.
It must also meet precise chemical and sensory criteria.
It must show no tasting defects.
Today, it is the highest quality category of olive oils.
Discover how to recognize a good olive oil.
2. The origin of the olives
A good label clearly indicates the origin.
It may mention:
- a country;
- a region;
- sometimes an estate.
The more precise the origin, the more important traceability generally is.
3. The olive cultivar
Not all oils come from the same olives.
Some are blends.
Others are monovarietal, meaning they are produced from a single cultivar.
At Casa Montero y Bianchi, all our oils are made exclusively from Manzanilla Cacereña, an emblematic cultivar of the Sierra de Gata.
Discover the characteristics of Manzanilla Cacereña.
4. PDO
When an oil has a Protected Designation of Origin, it means that it complies with a precise set of specifications.
PDO guarantees, in particular:
- a geographical origin;
- traceability;
- controlled production methods.
Not all oils have a PDO.
Discover what a PDO olive oil guarantees.
5. Cold extraction
The term cold extraction means that the oil was obtained at a controlled temperature (below 27°C).
This method helps preserve:
- aromas;
- polyphenols;
- the freshness of the fruit.
It has become a benchmark for quality extra virgin olive oils.
6. Acidity
This is probably the most misunderstood term.
Contrary to popular belief…
Low acidity cannot be tasted.
It corresponds to a chemical indicator that mainly reflects the health condition of the olives at the time of processing.
Low acidity is generally a sign of:
- healthy olives;
- a careful harvest;
- rapid extraction.
But it is never enough to judge the quality of an oil.
7. The date
Some bottles indicate:
- the harvest;
- the best before date (BBD).
Olive oil is a living product.
The fresher it is tasted, the more its aromas are expressed.
Discover how to store extra virgin olive oil.
8. Packaging
The container plays an essential role.
Producers often favor:
- dark glass;
- opaque glass;
- metal tins.
They protect the oil from its main enemy:
light.
What is not always on the label...
Some information is particularly interesting when provided by the producer:
- the olive cultivar;
- the time between harvest and extraction;
- the analyses (acidity, polyphenols…);
- the aromatic profile;
- the awards received;
- usage advice.
These elements often reflect a genuine commitment to transparency.
A good label tells a story
A beautiful bottle is not enough.
A good label should allow you to understand:
- where the oil comes from;
- how it was produced;
- which cultivar was used;
- what terroir it expresses.
It is the oil's identity card.
Casa Montero y Bianchi
Our Signature Oils notably mention:
✓ the Manzanilla Cacereña cultivar;
✓ the Gata-Hurdes PDO;
✓ cold extraction;
✓ the aromatic profile (Green Fruity or Mature Fruity);
✓ limited production;
✓ our international awards.
Because we believe that a great oil deserves clear and transparent information.
Reading an olive oil label means learning to recognize the work that goes into a bottle.
Beyond the mandatory terms, certain pieces of information help identify a genuine commitment to quality: a clearly indicated origin, an identified cultivar, careful extraction, a PDO, or even suitable packaging.
By taking a few moments to observe these elements, choosing an oil becomes much simpler… and much more informed.
Sources
- Regulation (EU) No 2022/2104 on marketing standards for olive oil.
- International Olive Council (IOC) – International standards applicable to olive oils.
- European Commission – Protected Designation of Origin (PDO) and food labelling.
- Gata-Hurdes PDO Regulatory Council.
- Ministry of Agriculture, Fisheries and Food (Spain).
