Organoleptic testing of olive oil: the science behind the taste of olive oil
07/10/26
What to look for when buying olive oil? The ultimate buying guide
07/10/26
How to spot really good extra virgin olive oil
07/10/26
What is pure olive oil?
10/07/25
What exactly is the acidity level of Gkazas Olive Oil?
10/07/25
What is refined olive oil and is it healthy?
10/07/25
Where is our can made from, and does it contain BPA?
03/07/25
How does the heat affect our olive groves in Crete? George explains!
03/07/25
Is organic olive oil better?
20/05/25
This is how we make our organic olive oil
20/05/25
Best supermarket olive oil: an honest look at quality and taste
29/04/25
What is good pomace olive oil?
20/11/24
Try our olive oil for free
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The Different Types of Olive Oil
Olive oil comes in several varieties, each with its own characteristics, quality, and uses in the kitchen. The three most common types are: extra virgin organic olive oil, extra virgin olive oil, and pomace olive oil. What distinguishes these oils from one another is primarily the way they are pressed, their purity, and their acidity level.
Olive Oil Quality
The quality of olive oil is determined by many different factors: from the type of olive and the harvest time to the pressing method and even how the oil is stored. As Floris from Gkazas explains in this interview, it is not just about one aspect but about the whole picture. A truly top-quality oil is only achieved when all the links in the chain are correct – from tree to plate.
What to Look for in Olive Oil
A good extra virgin olive oil can be recognized by its fresh, fruity aroma, a slightly bitter taste, and a peppery aftertaste. These characteristics indicate high quality and a richness in antioxidants. Pay attention to the label: choose oil with an acidity level under 0.8% and avoid blends or refined versions. A dark glass bottle or certified tin protects the oil from light and preserves its quality. Want to know more? Here are some additional tips.
Pomace Olive Oil: The Lesser-Known Type
At Gkazas, we produce olive oil as sustainably as possible. What remains after the first pressing, the pulp, is used to make pomace olive oil. This way, nothing from the original product goes to waste. Due to its neutral flavor and the fact that it can be safely heated to up to 260°C, pomace olive oil is ideal for baking and frying.
