Choosing an olive oil is not just about its price or its origin. A quality extra virgin olive oil is recognized by a set of criteria that testify to the freshness of the olives, the care taken in their processing, and their aromatic richness.

1. An impeccable category:

Always opt for an extra virgin olive oil.

2. A clearly identified origin

An oil whose producer, terroir, or Protected Designation of Origin (PDO) is clearly indicated offers more guarantees regarding its traceability and authenticity.

3. Preserved freshness

A recent harvest, rapid extraction after picking, and proper storage help preserve the oil's aromas and nutritional qualities.

4. Lively aromas

A great oil naturally expresses vegetal, fruity, or herbaceous notes.
It often presents a slight bitterness and a peppery finish, signs of the presence of polyphenols.

5. A suitable container

A dark glass bottle or an opaque tin protects the oil from light and slows down its oxidation, ensuring better preservation.

6. A committed producer

Beyond analyses, quality also stems from expertise: the care given to the olive trees, respect for the terroir, and mastery of the harvest and extraction processes.

A great olive oil is not chosen based on a single criterion. It is the combination of its origin, freshness, aromas, and the producer's work that makes all the difference.