Main differences between Spanish and Italian olive oil

Differences Between Spanish and Italian Olive Oil

The choices for olive oil are plentiful, and the olive oil section in a grocery store can present a challenge. How do you safely choose the best-tasting, best-priced bottle of EVOO? For starters, like wine, it will depend primarily on the consumer’s particular tastes and intended use. It’s a good idea to experiment with what fits within your price range.

That said, several guidelines and tips 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 primary determining factor. And since each region and variety affects the flavor, you can also consider the region of origin.

Premium 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. Next, choose a dark-colored bottle, as olive oil degrades in contact with light. Also, avoid marketing jargon like “cold-pressed,” which is redundant, and “low-fat,” which is impossible since all oils are 100% fatty. And organic certification is the way to go for those who want to avoid pesticides.

Identify the Country and Region of Origin

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

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

Once you do that, check to see if the bottle has a harvest date. Olive oil has a limited shelf life, and using the freshest olive oil possible ensures the best flavor. And they may have something to hide if there’s no date on the label. However, if you have some “old” olive oil at home, feel free to use it for cooking and save the newer bottle for raw uses.

Italy vs. Spain

Now that you know how to accurately identify where your high-quality olive oil comes from, you can start thinking about region and flavor. Regional differences don’t affect the thickness of the olive oil. However, olive oils from different parts of the world have noticeable flavor differences.

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

Italian olive oil is typically a darker green and has a more grassy flavor and aroma. In particular, olives from northern Italy produce a lighter, milder olive. In contrast, olives from the central region have a much stronger flavor with significantly more herbaceous notes. Italy only produces 20% of the world’s olives, and since the demand for Italian olive oil is so high, oils with labels that say “Products of Italy” may use olives from other countries. If you’re looking for real Italian olive oil, be sure to read the label carefully.

Italian Olive Oil soars in popularity among Japanese consumers

Italian extra virgin olive oil exports to Japan have nearly hit a staggering €130 million, marking a remarkable 56% increase from the previous year. This surge confirms a growing trend: Italy’s “tricolore” EVO is increasingly gracing Japanese tables. This positive development was announced by Coldiretti and the Italian supply chain during an event at the Italian Pavilion Auditorium at Expo Osaka. The event featured a masterclass training session on Italian olive oil, created in collaboration with Unaprol and Evo School.

Masterclass at Expo Osaka

The masterclass highlighted the characteristics and qualities of Italian EVO, drawing in numerous buyers, importers, distributors, and Horeca representatives from the Japanese market. Coldiretti noted, “This is an extraordinary opportunity to introduce participants to quality Italian extra virgin olive oil, an emblematic product of Made in Italy agri-food and a cornerstone of the Mediterranean diet.”

Luigi Scordamaglia, Coldiretti’s Director of International Markets and Policies and CEO of Filiera Italia, explained, “Japan is a country that values truly high-quality products with distinctive character and ideal biodiversity. This makes it perfect for a product of extraordinary excellence like our extra virgin olive oil.” He extended special thanks to Ice Agenzia for its continued commitment to promoting Italian food and wine excellence and strengthening trade and cultural ties with Asia during a period of significant excitement and opportunity.

Recognizing Sensory Quality

Given Italy’s immense biodiversity, boasting over 500 olive cultivars, a key objective of the event was to teach attendees how to identify quality extra virgin olive oil through sensory tasting. A professional taster from the Evoschool Foundation guided participants through the process. Extra virgin olive oils from various regions were carefully selected to help attendees understand the diverse olfactory and gustatory intensity profiles. Further tastings of extra virgin olive oil were held on June 5th and 6th, inviting visitors to discover Italy’s “green gold.”