Green oil: what it is and why it has that color

What is green oil? 

The green oil is the most beneficial of all oils. This is the name given to extra virgin olive oils from early harvest, that is, those produced between the months of October and November (although this may vary depending on the geographical area) with young olives. This oil stands out not only for its color but also for its healthy properties as well as its flavor and aroma. In the mouth and nose, it is more intense, aromatic, bitter, and peppery, with nuances that remind one of fresh grass, artichoke, or green banana, among others, technically called "fruity." 

Why is the oil green?

Early harvest extra virgin olive oils release that green color because they have been obtained from olives that are at their exact point of ripeness and have a characteristic green color. These olives, harvested in the months of October and November, have a high content of chlorophyll, the person in charge of the color green. 

These olives have less oil content compared to a fully ripe olive, but the healthiest oil is extracted from them: the first harvest extra virgin olive oil. the price of this oil is higher since it takes double the olives to extract the same amount of oil, in addition to the high harvesting costs. 

But like everything, the good comes at a price. We are facing one of the most beneficial oils due to its high in polyphenols, which have properties anti-inflammatory and antioxidants, and furthermore, they are in charge of bitterness and itching of early harvest AOVE. 

Does green oil indicate quality? 

No, the color of an oil is not a determining factor in its quality.. The natural pigments that the olives used to produce early harvest oils possess –mainly chlorophylls– deteriorate. over time, and even more so if the oil is exposed to heat and light directly. This causes the green oil to lose its intense color. 

This is why oil tasters use blue cups in oil tastings, so that the color does not influence their decision before smelling and tasting it. 

In short, the color is determined by the variety of olive, its degree of ripeness, and the production process.  

We invite you to get to know the extra virgin olive oils of the first harvest from Olivarte. More than 70 references of the best AOVE that we have in Spain with superior quality.