The main differences between Spanish and Italian olive oil

Differences Between Spanish and Italian Olive Oil

There are many options for purchasing olive oil, and navigating the olive oil section of a store can be challenging. How can you safely choose the bottle of EVOO with the best taste and price? First of all, like wine, it will depend primarily on the consumer’s specific tastes and intended use. It’s a good idea to experiment with what fits your price range.

That said, there are several tips to ensure that the olive oil is of high quality. Many may want to use the olive oil’s country of origin, such as Spain or Italy, as the main determining factor. And since each region and variety affects the flavor, you can also consider the region of origin.

Higher-quality extra virgin olive oil is superior and is best used raw. This is because extra virgin olive oil is the least processed and contains no chemicals or additives. Then, choose a dark-colored bottle, as olive oil degenerates upon contact with light. Also, avoid marketing jargon like “cold-pressed,” which is redundant, and “low fat,” which is impossible since all oils are 100% fat. And organic certification for those who want to avoid pesticides.

Identify the Country and Region of Origin

Once you’ve narrowed down your sample of candidates, you can start thinking about where the olive oil comes from. First, ignore terms like “Product of Italy,” as this may simply mean that companies bottle olives from different parts of the world in Italy. To identify the olive’s actual area of ​​origin, look for the country’s initials on the back of the bottle. For example, ES for Spain and IT for Italy.

That said, companies may use different varieties of olives from different locations for a batch of olive oil. The best way to ensure your olives come from the same place is to get an “oil from the mill.”

Once you’ve done this, check the bottle for a manufacturing/bottling date. Olive oil has a limited shelf life, and using the freshest olive oil possible ensures the best flavor. It may have something to hide if there’s no date on the label! However, if you have some “old” olive oil left at home, use it safely for cooking and save the new bottle for raw uses.

Italy vs. Spain

Now that you know how to identify the source of your high-quality olive oil, you can start thinking about region and flavor, although regional differences have little effect on the flavor of olive oil. However, it’s important to know that olive oils from different parts of the world have notable flavor differences.

Spanish olive oil is very diverse, with over 200 different olive varieties. Spanish olive oil is typically golden yellow due to the country’s climate. Its taste is generally fruitier than its Italian counterparts. Spain produces approximately 45% of the world’s olives.

Italian olive oil is generally darker green and has a more grassy flavor and aroma. Olives from northern Italy, in particular, produce a lighter, milder olive. This contrasts with olives from the central region, which have a much stronger flavor with distinctly more grassy notes. Italy produces only 20% of the world’s olives, and because demand for Italian olive oil is so high, oils labeled “Product of Italy” may use olives from other countries. If you’re looking for true Italian olive oil, be sure to read the label carefully.