How to Choose the Perfect Extra Virgin Olive Oil

A wide selection of extra virgin olive oil can feel intimidating. This guide explains how to choose from among the many bottles.

Eataly offers more than 100 boutique extra virgin olive oils from Italy, each with its own flavor profile and its own terroir, or "taste of the land." The Eataly Magazine editors went behind the scenes with our product experts to find the top five things to know when you shop for extra virgin olive oil.

1. Harvest

Start with the harvest date on the label. Unlike wine, olive oil does not get better with age: aim to use it within two to three years of the harvest date. The closer to harvest you buy, the stronger the flavors. Oil that has aged too long begins to taste rancid. Some bottles list the harvest date, others a "best if used by" date.

Whatever the harvest date, use the oil within three to five months of opening. Repeated exposure to oxygen gradually reduces the quality of the flavor.

2. Region

Olives grown across Italy vary greatly. Where the tree grows has a tremendous influence on the taste of the oil, through cultivar (olive variety), climate, soil and time of harvest.

• Northern Italy (typically Liguria and Lombardia): delicate, smooth and buttery, with very light floral notes such as chamomile. Best on light dishes like fish or risotto, and perfect for drizzling on bread. Think buttery, mellow, soft, delicate and nutty.
• Central Italy (Toscana, Umbria, Marche, Campania and the island of Sardegna): very herbaceous and grassy, with a peppery, sometimes spicy finish. Equally good with bread, bruschetta, pasta, salads and steaks. Think grassy, herbaceous, pungent and peppery.
• Southern Italy (Abruzzo, Puglia, Sicilia, Calabria and Basilicata): strong flavor, full body, intense aroma and a rich, spicy ending. Great with bread, fish, salads and pasta. Think fruity, robust, zesty and vibrant.

These descriptions are broad. Every olive oil has its own story, and flavor profiles can differ widely even within the same area.

3. Cultivar

Like grape varieties in wine, olive cultivars have distinct characteristics in taste, color, aroma and texture. Knowing the cultivar behind an oil tells you a great deal about how it will taste. The extra virgin olive oils at Eataly include 32 olive cultivars.

4. Filtered or unfiltered?

Filtration is an optional step in making olive oil. It removes the olive particles suspended in the oil (olive oil is a juice, after all). Some producers filter, others do not. It is a matter of preference and does not affect quality.

• Unfiltered oil may contain tiny olive particles, look cloudy and leave sediment at the bottom of the bottle. It holds more polyphenols, which give a more intense, fresher flavor at first, especially in the first two months after opening. Because the particles accelerate oxidation, it has a shorter shelf life.
• Filtered oil is more transparent and slightly less intense, with a longer shelf life.

5. Personal taste

Each olive oil is completely unique. Smell and taste before you decide how you will enjoy it at home. The rule is simple: eat what you like. For more, read the guide on how to taste olive oil, then find your local Eataly.