FAQs

Frequently asked questions about extra virgin olive oil

At our farmers’ markets and through online feedback, our customers ask us questions about extra virgin olive oil and our processes. Some of these questions may fall into the category of myths about extra virgin olive oil. If you think the best olive oils are green, sediment is bad, or olive oil shouldn’t be used for cooking, read on. We provide insight into some of those misconceptions.

Question: “Aren’t the best olive oils greenish in color?”

While many consumers of olive oil equate a greener oil as more flavorful and pleasing, an oil's color does not indicate its flavor. Extra virgin olive oils range from an opalescent champagne color to greenish-golden to bright green. A yellow oil may be peppery while a green oil can be mild. In fact, in official taste tests, oil is poured into opaque glasses so that the taster is not influenced by the color, which has no relation to the flavor of the oil.

How does olive oil attain its color? Chlorophyll is one of the main pigments in olive oil. When the olives are picked green, earlier in the harvest season, a higher level of chlorophyll content is present, which gives a greener oil and “grassier” flavor. Riper olives give a yellower oil because it contains more carotenoid pigments, which are yellow red. Other external elements can also be a factor in determining chlorophyll content, such as the olive varietal, the weather how it’s pressed. A small portion of chlorophyll actually comes from the olive branch leaves, which are consistently pressed along with the olives. Some producers will tweak the color to achieve consumer preference. For example, they will allow more leaves in the mill to increase the grassiness of the oil.

Olinda Ridge has three varietals with distinct colors and flavors —a thick green with robust flavor (Master Blend), a golden green with a peppery kick (Estate Organic), and an opalescent yellow that’s smooth and mild (Late Harvest Gold). The colors are a natural result of our harvesting the olives at different points in the season.


Question: “What is that sediment at the bottom of the bottle? Does it mean it’s old?”

Some may be wary of finding sediment at the bottom of a new bottle of extra virgin olive oil and think it’s old or defective. On the contrary, it’s only normal to find particles in high quality unfiltered olive oil. In fact, the unfiltered process is what makes handcrafted olive oil healthier and tastier, and provides the high antioxidant count. As the olive oil ages, the sediment settles to the bottom of the tank or the bottom of the bottle. As the year progresses, the olive oil that we bottle will become clearer. Olive oil enthusiasts who understand the value of the sediment prefer the olive oil earlier in the year as they can see proof of the sediment content in the bottom of the bottle. Some olive oil companies use darker bottles that hide the sediment, as it may not seem pleasing to some. Other companies filter it all out and remove the healthy value of the olive oil.

Olinda Ridge extra virgin olive oils are small batch crafted — cold pressed and unfiltered — providing you with the freshest and healthiest olive oil.


Question: “Isn’t olive oil is fattening?”

Some say all fats are bad, including olive oil. However, extra virgin olive oil is a healthy alternative to adding a little fat in your diet. An essential part of the Mediterranean diet, extra virgin olive oil is, in fact, currently described as one of the most health-promoting types of oil and the best for heart health. It’s not surprising to find that in regions where olive oil is the main oil used, there are lower rates of atherosclerosis, diabetes, colon cancer, heart disease and even asthma. Studies indicate that olive oil contains antioxidants and monounsaturated fat that helps increases the HDL (good) cholesterol levels in the blood, and shows extremely low levels of the fat-producing polyunsaturated fatty acids. Extra virgin olive oil is a healthy and tasty addition to anyone's diet. If you tend to stay away from all fats in your diet, you may want to reconsider and give yourself permission to enjoy more variety and flavor in your diet and feel more satisfied with this health-promoting condiment.


Question: “Isn’t it a waste to use high quality extra virgin olive oil for cooking? Doesn’t olive oil loses its benefits when heated?”

Some think that gourmet olive oil should not be used to cook at all and should just be reserved for use as a dressing or on its own. On the contrary, extra virgin olive oil enhances the taste of anything from grilled vegetables and chicken to pasta and fish dishes, salads, and even in baking cookies, breads and cakes. Heating olive oil will not change its health aspects, but excessive heat can affect the flavor, particularly when frying. To minimize the loss of flavor, gradually bring up the heat, rather than starting off with the highest setting, until you achieve your desired temperature.