What Makes the Best Olive Oil – An Interview with Co-founder Floris!

Did you know that the olive oil market is currently under serious pressure? In Spain and Italy—countries that have traditionally accounted for nearly 70% of the world’s olive oil production—there have been significant shortages for the past two years. And this year, that’s unlikely to change. Combined with already rising prices, olive oil prices are soaring, and we’re feeling the impact ourselves. All the more reason to make sure you get what you pay for. If you’re looking for high-quality extra virgin olive oil, it helps to know how to recognize the best…

We sat down with one of the founders of Gkazas Olive Oil, Floris. After years of searching for what truly defines a high-quality extra virgin olive oil, he’s now sharing his knowledge with us. “I don’t mind whether people buy great olive oil from us or someone else. What matters is that you buy the best olive oil from someone who’s passionate about their craft, transparent about the entire production process, and someone you trust. My mission is to make high-quality olive oil accessible to as many people as possible.” So, what exactly is high-quality olive oil? Let’s start with a quick explanation of what olive oil actually is.

There are 6 types of olive oil that are suitable for consumption (and another 4 that are not!). Here’s a concise overview. You can read more in this article about the different types of olive oil!

1. Organic extra virgin olive oil is the best and most expensive type of extra virgin olive oil. No pesticides are used, and none are found when the oil is chemically tested.
2. Extra virgin olive oil comes from the first cold pressing (without heat) using mechanical methods. It has a low acidity (maximum 0.8%) and retains most nutrients like vitamins, minerals, polyphenols, and antioxidants.
3. Virgin olive oil has a higher acidity (up to 2%) and is usually less intense in taste, color, and aroma compared to extra virgin olive oil.
4. Olive oil is often a blend of (extra) virgin olive oil and refined olive oil, making it suitable for cooking but relatively low in flavor and nutritional value.
5. Refined olive oil is lower-quality oil that has had impurities removed, often through a chemical process. It is then blended with virgin or extra virgin olive oil to add some flavor and aroma and make it suitable for consumption.
6. Pomace olive oil is made from the fresh olive pulp left over after pressing extra virgin olive oil. We extract it in a completely natural way and add extra virgin olive oil to boost flavor and nutrients. You can learn more about what pomace olive oil is here.

What is the best type of olive oil? After that quick refresher, you now know: it’s organic, extra virgin olive oil that scores high on organoleptic quality. Let’s now dive into what makes an olive oil truly the best. We’ll start with how to test what we just learned. The first method? Check the acidity level:

You can test the acidity level of olive oil immediately after pressing. According to this measurement, olive oil is considered high quality (read: extra virgin) if its acidity does not exceed 0.8%. So, what is the best type of olive oil? That would be the one with an acidity below 0.8%.

 

While this is one way to classify the different types of olive oil, it’s not necessarily the best method to determine what truly is the best olive oil. Floris explains: “Judging the quality of olive oil based on acidity doesn’t necessarily reflect its flavor — and therefore the presence of defects (more on that shortly). It’s possible for an olive oil to be classified as extra virgin based on acidity, but when tested organoleptically (see next section), it may not meet the standard.”

 

Did you know… the percentage of olive oil in each country with an acidity below 0.8% (and thus, technically classified as extra virgin) is relatively low? In Italy, it’s 30%, in Spain 35%, in Greece 80%, and in Crete 90%. Worldwide, the number is even lower — just 10%. However, if you look at Crete’s olive oil classified as extra virgin based on organoleptic criteria (see below), only 40% qualifies as the best quality: extra virgin!

Organi-what? Organoleptic! This is a better and more reliable way to know if you’re dealing with the best olive oil… Floris explains: “It means determining the quality of olive oil based on taste. You perform a sensory analysis—some experts can do this by tasting, and it can also be done in a lab—where you identify positive attributes and negative defects. A truly high-quality olive oil can reveal up to 25 different flavor notes, such as nuts, tomato, and artichoke. This of course depends on factors like the location of the olive tree, soil type, and so on. There are three main parameters: fruitiness, bitterness, and the pungent tickle in the throat. The higher these values, the better the quality of the olive oil.”

 

Defects in olive oil can show up in various ways and are recognizable to trained tasters. For example, the oil may taste musty or rancid. You can also recognize it by its color—anything other than deep green to golden—or if there are signs of mold in the oil.

“It’s about the effect on the molecular structure during the lifespan of the olives, and ultimately, the olive oil. And let me prepare you—there are quite a few influencing factors. That’s why the best olive oil doesn’t just come into being. It’s a continuous process of love, attention, analyzing, improving, and a little bit of luck!”

 

If you really want to know the reasons behind the differences in olive oil quality, sit back and relax—here they come. This, by the way, is the essence of what makes the best olive oil!

Of course, the environment matters. The most important factor here is the climate. A mild Mediterranean maritime climate is ideal. You shouldn’t have too much rain, but also not too little. It shouldn’t be too hot, but not too cold either. And while too much wind is undesirable, a gentle breeze is actually beneficial.

 

In addition, the trees should receive water from natural rainfall. Is that enough, or does extra water need to be added? Supplemental irrigation is shallow, meaning the olive trees don’t have to work as hard to access water. As a result, the trees are less strong and less resilient. And yes, you can taste that in the final harvest. It also helps if the trees are spaced far enough apart to allow enough room, water, and sunlight for each tree.

A variety of plants, animals, and insects (also known as polyculture) means richer soil, more nutrients, and therefore healthier olive trees and high-quality olives (source). Demeter (the right soil biodiversity) is one way to measure this. For example, one indicator is the presence of at least one earthworm every few square centimeters.

Free-roaming goats and sheep can be very beneficial for the soil, as their manure serves as a natural fertilizer. However, they can also nibble on the leaves and olives. The biggest threat, though, is the olive fruit fly (Dacus oleae), a pest that burrows into the olives and damages them. This can be disastrous for the harvest!

What is the best olive oil? As mentioned earlier, the best practice is when the trees are naturally fertilized, for example, by free-roaming sheep and goats. This is ideal (there is also a sustainability argument—see the section ‘Sustainability aspects’—that applies to the best olive oil), as this aligns with how nature intended it and is much better for the soil than the use of artificial fertilizers is. Producing synthetic fertilizers, for example, consumes energy and typically contains a high level of salts. And that’s not even considering pesticides—how harmful they are to biodiversity and to your health…

The timing of the harvest has an impact on the quality of the oil. An early harvest generally means smaller olives. This results in a more concentrated olive oil, as it is produced from less fruit flesh. As a result, the oil often has a stronger flavor and relatively higher nutritional value. This can have a positive effect on the quality of the olive oil—assuming, of course, that all other factors are favorable as well.

Olives are typically harvested in autumn or winter. Harvesting at lower temperatures is preferred, which is why it often takes place at night or in the early morning hours.

There are three main methods of harvesting olives. In the past, people used wooden sticks to gently knock the olives from the tree. This method causes the least harm to the tree but is very labor-intensive and time-consuming. That’s why most olive farmers today use electric rods that rotate to shake the branches. While faster, this method can slightly damage the tree and requires electricity. There are also large mechanical harvesters that shake the olives from the trees. These machines consume a lot of energy and can cause significant damage to the trees!

It’s essential to transport olives in the best possible way. The less pressure and the more airflow around the olives during transport, the less damage they sustain. This helps preserve their molecular structure, which directly affects the quality of the oil.

 

The best method is using crates, as they offer the most protection by absorbing shocks during transport. Loose transport in trucks is also a good option, since the olives press against each other and can cushion impacts. Jute sacks are commonly used as well—they offer slightly less protection than crates, but are still a very good alternative. Plastic bags, however, are not ideal, as olives ferment more quickly in them.

Olives begin to ferment immediately after they are picked, and fermentation negatively affects the quality of the oil. So, the sooner they are pressed, the better! The general rule is to press them within 24 hours of harvesting, but the best producers head to the press the very same day. This is essential when it comes to producing the highest quality olive oil.

There are several ways to press olives, with the oldest being the traditional stone mill operated by horses or donkeys. Other methods include vertical presses using mats or hydraulic presses with stamping mechanisms. However, the modern method—where the olive oil comes into little or no contact with oxygen—is considered the best. Here’s how it works:

1. The olive flesh is separated from the pit using a rotating grater.
2. The pulp is placed in a tank where it is slowly mixed with water for about two hours, allowing the oil to be released from the fruit.
3. The oil and water are then separated.
4. The olive oil is first coarsely, then finely filtered.
5. The oil is stored in large tanks without exposure to oxygen.
6. It undergoes a natural self-filtering process over the course of three months, during which sediment settles at the bottom of the tank, leaving the clear olive oil ready for bottling or canning.

The Greek (and by now, we and everyone who’s been with us for years) prefers to enjoy olive oil straight from the press! This bright green oil is immediately bottled and used with bread, over salads, and in cooking. It doesn’t get any tastier than that!

 

Floris: “You can actually store olive oil for quite a long time. There are even stories of amphorae found in Knossos containing olive oil over 2,000 years old—still edible! However, for the best flavor, it’s ideal to consume olive oil as fresh as possible. The general rule is: the younger the olive oil, the more powerful the taste. Again, this refers to the key characteristics—fruitiness, bitterness, and the peppery sensation in the throat. And the fresher it is, the less likely it is to have defects.”

Oxidation is a hidden enemy of olive oil. Fortunately, it’s nothing to worry about if you use olive oil the Greek way—Greeks consume an average of 27 liters per person per year! Not only is that incredibly healthy, but a high-quality, extra virgin 5-liter olive oil tin will stay flavorful for up to a year once opened—if stored under the right conditions.

 

Can’t finish a tin within 12 months? Try pouring it into smaller bottles to minimize oxygen exposure. Make sure to follow these olive oil storage tips to keep your oil at its best for as long as possible. It’s also essential that your olive oil is bottled in a dark container or tin to protect it from light.

What is the best olive oil? There’s a lot to take in—so many factors that determine what makes a truly good olive oil. It might feel a bit overwhelming, but hopefully things are becoming clearer. At the heart of it all, the best olive oil is the one where you know exactly where it comes from. You trust the person or brand behind it because they work transparently and do everything they can to offer you the highest quality at a fair price. It really comes down to taste—both in terms of attributes and absence of defects—not just the numbers or labels, and what you experience with your senses.

 

And once that best olive oil is in your hands, let it flow generously! Just make sure you store it properly so it stays delicious for as long as possible. Got it? 🙂 Then don’t wait—get yourself a 5-liter tin of olive oil!