Premium Olive Oil | The most important answers first

Premium is not an official olive oil category

The European Union defines concrete olive oil categories.

These include, among others:

• Extra virgin olive oil
• Virgin olive oil
• Lampante oil
• Refined olive oil
• Olive oil composed of refined and virgin olive oils
• Various categories of olive pomace oil

Conversely, a legal category of "premium olive oil" does not exist.

Premium is an additional quality and market positioning.

That is precisely why transparency is important.

The question should not be:

"Does it say premium on the bottle?"

But rather:

"Which concrete characteristics justify this designation?"

For Green Agora, the marketing term alone is not enough.

Extra Virgin Olive Oil | The starting basis for Green Agora

For Green Agora, premium olive oil begins with:

Extra virgin olive oil.

Unlike "premium," this designation is legally defined.

Extra virgin olive oil must meet both:

chemical

and:

sensory

requirements.

Central current quality parameters include:

This table shows important quality parameters, but not all purity and identity markers to be legally verified.

Legal requirements are the entry ticket to the category:

Extra virgin olive oil.

They are not yet a complete definition of what Green Agora understands by exceptional premium quality.

Because two extra virgin olive oils that comply with the law can still differ significantly in sensory and qualitative terms.

Extra virgin olive oil | What does the quality grade mean?

A limit is not a quality goal

This distinction is important.

If, for example, the maximum allowed for extra virgin olive oil is:

0.80 percent free acidity

that does not mean:

0.79 percent would be the quality goal of a premium producer.

Very carefully produced olive oils can achieve significantly lower values.

The same principle applies to other chemical quality parameters.

The legal limit determines the category.

How far an outstanding olive oil can qualitatively go within this category is a different question.

Sensory evaluation | Why the lab alone is not the deciding factor

Olive oil is an extraordinary food because its classification as extra virgin olive oil is not based solely on chemical figures.

The:

organoleptic or sensory assessment

is also part of the classification.

For extra virgin olive oil:

• the median of defects must be 0
• and the median of fruitiness must be greater than 0

This is enormously important.

A laboratory report with low acidity and a good peroxide value cannot simply negate a sensory defect.

And conversely, a nice tasting description does not replace the required chemical conformity.

Premium quality begins where both analytics and sensory profile are convincing.

Fruitiness | The heart of a characterful olive oil

Fruitiness describes the entirety of characteristic olfactory and taste impressions that remind one of healthy, fresh olives.

Depending on:

• olive variety
• ripeness
• region
• climate
• harvest
• processing

this fruitiness can appear completely different.

Possible impressions include, for example:

• fresh grass
• tomato leaf
• green almond
• artichoke
• herbs
• green apple
• olive leaf
• other vegetal or fruity notes

Premium quality therefore does not mean that all olive oils taste as similar as possible.

On the contrary.

A Tsounati may have its own character.

A Kalamon may appear different from a Koroneiki.

Hondroelia may in turn set completely different sensory accents.

For me, recognizable varietal and origin identity is one of the most exciting characteristics of a premium olive oil.

Bitterness and pungency | Positive characteristics, but not a contest for the maximum

Alongside fruitiness,:

bitterness and pungency

are among the positive sensory attributes of native olive oils.

Early harvests and polyphenol-rich olive oils in particular can clearly display both characteristics.

This is not a defect.

A high-quality olive oil may expressly be bitter and peppery.

But this should not create a false ranking:

The more bitter and pungent, the higher the quality.

An intense olive oil can be excellent.

A harmonious, elegant, and less aggressive olive oil can also be excellent.

The decisive factors are:

• fruitiness
• balance
• complexity
• type of bitterness
• type of pungency
• aftertaste
• and freedom from sensory defects

Why does high-quality olive oil sometimes cause a tickle in the throat?

Certain phenolic compounds contribute to bitterness and pungency.

Especially well-known is:

Oleocanthal.

This compound is associated with the characteristic peppery sensation that is perceived in the throat in some olive oils.

A noticeable tickle can therefore fit very well with a characterful, phenotically interesting olive oil.

It is, however, not sole proof of quality.

Pungency is part of the sensory profile.

It is not the entire quality judgment.

Sensory terms on the label | Rules apply here, too

For olive oil, not only are chemical categories regulated.

Certain voluntary statements regarding:

taste and smell

are also legally regulated for the labeling of native olive oils.

Such organoleptic information on the label may not be invented at will.

For the corresponding legally regulated information, an assessment based on the prescribed sensory procedure is authoritative.

For Green Agora, this is a further reason to distinguish between professional sensory evaluation and personal taste description.

A personal tasting note can help the customer.

A formal sensory classification, by contrast, has a defined professional framework.

Polyphenols | A strong quality indicator, but not the definition of premium

Polyphenols are among the natural accompanying substances in native olive oils.

At Green Agora, we are particularly interested in:

• total phenols
• oleocanthal
• oleacein
• hydroxytyrosol derivatives
• tyrosol derivatives

The concentration and composition can be influenced by, among other factors:

• olive variety
• ripeness
• harvest timing
• climate
• location
• harvest year
• processing
• storage
• analytical method
• time of analysis

Phenolic compounds can also be interesting for the sensory profile and the oxidative stability of an olive oil.

Therefore, exceptional polyphenol values may indeed be called exceptional analytical values.

But:

A high total polyphenol value does not replace sensory quality.

It does not replace freshness.

It does not replace careful processing.

And it does not automatically make a defective olive oil "premium quality."

Is there a premium limit for polyphenols?

No.

There is no legal classification such as:

• from 250 mg/kg = premium
• from 500 mg/kg = special premium
• from 1000 mg/kg = highest premium level
• from 2000 mg/kg = best quality

Such levels have no general legal basis.

An olive oil with:

over 2000 mg of analyzed total phenols per kg

is analytically exceptional.

You are allowed to say so.

Another extra virgin olive oil with significantly fewer total phenols can nonetheless be:

• sensorially exceptional
• perfectly balanced
• typical of the variety
• fresh
• and of excellent craftsmanship

being.

Current polyphenol values at Green Agora | Variety instead of a quality ranking

The Green Agora range includes premium olive oils with very different current analysis values.

Precisely these differences are what we want to show transparently.

This table is explicitly not a ranking of overall quality.

It shows analytical differences between product profiles that are currently being examined or published.

When assessing these, the following factors must always be included:

• Product
• Harvest or batch
• Analysis method
• Date of analysis
• Measured substance group
• Storage conditions

Analysis without context is just a number.

Understanding polyphenols in olive oil

Early Harvest | Why it can be so exciting for premium olive oil

Early harvest is an important quality and style characteristic for many extraordinary olive oils.

At an earlier stage of ripeness, depending on the variety, location, and year, one might find, for example:

• intense green aromas
• clearer bitterness
• more pronounced pungency
• interesting phenolic profiles

At the same time:

Oil yield is often lower.

More olives or a higher input of raw material may be required for the same amount of olive oil.

This can make early harvest economically more demanding and sensorially particularly interesting.

However:

Early harvest is neither a legal definition of premium quality nor strictly necessary for every excellent olive oil.

Early harvest olive oil | Understanding early harvest

Early harvest does not have a fixed month

The statement:

"Early harvest always means September to November"

is too general.

The appropriate time for harvest depends on, among other things:

• Country
• Region
• Altitude
• Olive variety
• Climate
• Weather of the specific year
• Ripening development
• Desired sensory style

Early harvest should therefore be judged by the actual state of ripeness of the olive and not just by the calendar.

Acidity | Important, but often misunderstood

So-called acidity describes:

free fatty acids, calculated as oleic acid.

For extra virgin olive oil, the legal maximum is:

0.80 percent.

Very carefully produced olive oils can be significantly lower than this.

A low value can be consistent with, among other things:

• healthy fruits
• careful harvesting
• good transport conditions
• short time until processing
• controlled production

A value of, for example, 0.20 or 0.25 percent can therefore be a very positive analytical characteristic.

However:

There is no legal premium class below 0.30 percent.

And an olive oil with 0.20 percent is not sensorially better than one with 0.35 percent solely for that reason.

Why you cannot taste the acidity level

The chemical acidity of an olive oil has nothing to do with:

an acidic taste like lemon or vinegar.

Free fatty acids are determined analytically in the laboratory.

What we perceive when tasting, by contrast, are things such as:

• fruitiness
• bitterness
• pungency
• aromatics
• sensory defects

Anyone claiming to be able to simply taste an acidity level of 0.2 or 0.5 percent is mixing up chemical and sensory parameters.

Acidity information on the label | Do not view in isolation

A very low acidity value is understandably often highlighted in premium olive oil.

However, there are special requirements for labeling this.

A voluntary statement regarding the expected maximum acidity until the best-before date may not simply appear on the label in isolation as a single quality figure.

According to European marketing regulations, it is linked to further analytical information.

Therefore, the acidity value should not be communicated as if it alone could prove the quality of an olive oil.

Peroxide value, K232, K268 or K270 | Why other values count

Anyone wanting to judge the chemical quality of an olive oil should never look at free acidity alone.

The:

peroxide value

provides information about primary oxidation products.

The UV absorption values:

• K232
• K268 or K270
• ΔK

provide further information on chemical changes and oxidation states.

Also:

fatty acid ethyl esters

are among the relevant quality parameters for extra virgin olive oil.

Besides these, there are other legally regulated parameters for the:

• identity
• purity
• authenticity

of the oil.

A complete picture of quality always emerges from multiple measured values.

The most important quality decision happens before the mill

A modern plant cannot turn bad olives into extraordinary, healthy fruit.

Premium quality therefore begins:

at the tree and during the harvest.

Important factors include, for example:

• health of the olives
• olive variety
• ripeness level
• harvest method
• handling of the harvested fruits
• transport
• time between harvest and processing

Damaged fruit and long intermediate storage can significantly worsen the initial conditions.

A beautiful bottle cannot later bring back what was lost between the tree and the mill.

Fast processing | Why time after harvest counts

After the harvest, olives remain biologically active fruits.

If they are stored for a long time or under unfavorable conditions, quality parameters can change.

That is why, for many high-quality producers, a:

rapid processing after the harvest

is an important part of their quality strategy.

"Processed quickly" should be supported by concrete production information whenever possible and not just serve as a general premium cliché.

Cold pressing or cold extraction?

In German usage, high-quality olive oil is often broadly described as:

cold-pressed

Technically and legally, a more precise distinction should be made.

First cold pressing

The term:

"first cold pressing"

is intended for extra virgin or virgin olive oil obtained at:

below 27 °C

by the first mechanical pressing of the olive mass in a traditional system with a hydraulic press.

Cold extraction

In modern plants, extraction is often performed by:

centrifugation.

For this, provided the requirements are met, the term:

"cold extraction"

is more precise.

Here, too, a temperature of:

below 27 °C applies.

Premium quality does not necessarily depend on the word "cold-pressed" appearing on a bottle.

What is decisive is the actual production process.

Below 27 °C does not automatically mean extraordinary quality

Even cold extraction is not a sole proof of premium quality.

An olive oil can have been extracted below 27 °C and still perform weaker in other quality factors.

Decisive factors remain, among others:

• quality of the fruits
• level of ripeness
• time until processing
• milling and kneading process
• hygiene of the facility
• oxygen contact
• storage after extraction

"Cold extraction" describes an important production condition – not the complete quality level of the finished olive oil.

Origin | Premium quality should be traceable

For Green Agora, transparency about origin is part of a convincing premium positioning.

We like to know, as much as possible:

• Who produced the olive oil?
• From which region do the olives come?
• Which olive variety was used?
• Is the oil a single variety or a blend?
• Which harvest is being offered?
• How was it produced?
• What current analyses are available?

The more of these questions that can be answered in a traceable way, the better a premium olive oil can actually be understood.

For me, this is a major difference from a largely anonymous product where the origin, producer, and harvest are hardly traceable.

Olive variety | One of the most exciting differences between premium olive oils

Premium olive oil is often explained via:

• acidity
• polyphenols
• awards

In this process, one essential factor is often underestimated:

the olive variety.

At Green Agora, you will find, for example:

• Tsounati
• Koroneiki
• Kalamon
• Smertolia
• Hondroelia
• Amfissis
• Kolovi
• Adramitiani

These varieties can produce completely different:

• aromas
• fruitiness profiles
• bitterness levels
• pungency levels
• phenolic profiles

Precisely this diversity is, for me, a central part of the premium world.

Single variety or blend | What is higher quality?

Both can be excellent.

A single-variety olive oil can show the character of an individual olive variety particularly clearly.

A high-quality blend can deliberately combine the characteristics of different varieties.

Pamako illustrates this difference particularly well.

Pamako Gold Organic

is based on:

Tsounati.

Pamako Blend Silver Organic

combines:

• Tsounati
• Koroneiki

The question is not: single variety or blend?

The better question is:

Is the respective olive oil excellently made and does it possess a convincing character of its own?

Organic | Important characteristic, but no automatic premium guarantee

An organic certification describes concrete requirements for:

• ecological production
• processing
• control

It does not automatically mean:

• more polyphenols
• earlier harvest
• lower free acidity
• better sensory properties
• higher overall quality than any conventional olive oil

Green Agora is subject to:

Organic control DE ÖKO 007.

That does not mean that every product in the assortment is automatically organic-certified.

Organic and premium are two different characteristics that can come together in one product.

Packaging | Premium quality must be protected

Even excellently produced olive oil can lose quality after production.

Particularly relevant are:

• light
• heat
• oxygen
• time

Therefore, the following belong to the quality chain:

packaging and storage.

Dark glass and suitable metal containers can protect against light.

Modern packaging concepts can also offer advantages depending on the system.

The packaging should preserve the existing quality.

It cannot create it subsequently.

Storing olive oil correctly | Protecting polyphenols, taste, and freshness

A luxurious bottle does not make a premium olive oil

Design can be part of a high-quality product experience.

An elaborate:

• bottle
• box
• packaging
• limited edition

can present a special olive oil very beautifully.

However, it does not prove that the content is:

• sensorially flawless
• chemically extraordinary
• fresh
• or craft-wise excellent

Design can accompany premium quality.

It cannot replace it.

Premium olive oil and the EU Health Claim | Two different levels

Premium quality and authorized health-related claims are not the same thing.

For certain olive oils, there is an expressly authorized EU health claim.

The wording is:

"Olive oil polyphenols contribute to the protection of blood lipids from oxidative stress."

The claim may only be used for an olive oil that contains at least:

5 mg of hydroxytyrosol and its derivatives, such as the oleuropein complex and tyrosol, per 20 g of olive oil.

Additionally, consumers must be informed that the positive effect is achieved with a daily intake of:

20 g of olive oil.

If a specific olive oil demonstrably meets these requirements, that is a strong positive product feature.

However:

A general total polyphenol value alone does not prove entitlement to the claim.

EU Health Claim for Olive Oil | Requirements and Laboratory Testing

Premium does not automatically mean "healthier than every other olive oil"

A premium olive oil can be:

• analytically exceptional
• sensorially complex
• produced with artisanal effort
• rare
• typical of the variety
• especially fresh

.

This does not automatically mean:

"This product is healthier than any other Extra Virgin Olive Oil."

Health-related claims follow their own legal rules.

Premium is therefore first and foremost a quality and product positioning – not a promise of medicinal efficacy.

Why premium olive oil can cost more

Exceptional production can be significantly more labor-intensive.

Possible cost factors include, for example:

• lower yield due to early harvest
• labor-intensive harvesting
• small production volumes
• rapid processing after harvest
• special or rarer olive varieties
• quality analyses
• certifications
• appropriate storage
• high-quality packaging
• limited productions

These factors can make a higher price understandable.

But:

Expensive is not a quality grade.

The retail price does not appear as a quality parameter in either a chemical laboratory report or a professional panel test.

Awards | Interesting, but also not the sole proof of quality

International competitions and awards can provide interesting additional information for producers and consumers.

They can show that an olive oil:

was successful at a specific tasting or competition.

But here, too, the context should remain visible:

• which competition
• which year
• which harvest
• which category
• which specific product

A medal can support premium quality.

It does not replace origin, freshness, analytics, and current sensory evaluation.

What Green Agora understands by premium olive oil

For Green Agora, premium is not a single number and not a decorative word.

We look at:

• Producer | Who is behind the olive oil?
• Origin | Where do the olives grow?
• Olive variety | What genetic and sensory identity lies within it?
• Harvest | When and at what stage of ripeness was it harvested?
• Processing | How is the oil made from the olive?
• Sensory | How do fruitiness, bitterness, pungency, and balance manifest?
• Analytics | What current chemical data is available?
• Freshness | Which harvest is actually being sold?
• Packaging | How is the quality protected?
• Transparency | Can we show this information in a comprehensible way?
• Usage | Does this olive oil suit the person and their kitchen?

For us, therefore, premium does not mean standardization.

Tsounati should not taste like Koroneiki.

Kalamon should not taste like Hondroelia.

A high-phenolic early-harvest olive oil is allowed to be intense.

Another premium olive oil may deliberately appear more harmonious and elegant.

For Green Agora, premium means: comprehensible quality with recognizable character.

Premium olive oil should be able to tell its origin

With a special olive oil, I want to know more than just:

"500 ml Extra Virgin Olive Oil."

I am interested in:

• the region
• the family or the producer
• the olive variety
• the harvest
• the production method
• the sensory profile
• the analysis

This information makes a product tangible.

It allows the customer to understand why two bottles of the same legal quality grade can be completely different olive oils.

Enjoying premium olive oil pure or using it for cooking?

Both.

Premium quality is not limited to a single use.

A characterful early-harvest olive oil can be excellent:

• tasted pure
• with bread
• as a finish
• over vegetables
• over legumes

can be used.

Another premium olive oil can be particularly versatile due to a more harmonious profile for:

• salad
• fish
• vegetables
• warm cooking
• daily Mediterranean dishes

can be.

The best premium olive oil is therefore not automatically the most intense – but the one that convinces for the desired use.

Which olive oil for salad, cooking, or pure?

Experiencing premium olive oil | Green Agora Showroom in Lüdenscheid

Sensory characteristics can be described online.

You have to experience taste.

That is why the Green Agora olive oil showroom in Lüdenscheid plays an important role in our vision of premium olive oil.

The showroom covers approximately:

360 square meters

with a ceiling height of approximately:

4 meters.

There, different:

• producers
• regions
• olive varieties
• early harvests
• blends
• taste profiles

can be compared with each other.

A number such as:

2081 mg/kg

can be analytically fascinating.

A tasting additionally shows what this bottle actually has to offer in terms of sensory profile.

Getting to know the Green Agora Olive Oil Showroom and Tasting

Why I prefer to avoid superlatives

With premium products, one quickly encounters phrases like:

• the best olive oil
• the healthiest olive oil
• the highest quality olive oil
• the largest showroom

Such statements sound powerful.

But an objective superlative should also be objectively verifiable.

For Green Agora, I find it more convincing to say concretely:

Our olive oil showroom in Lüdenscheid covers approximately 360 square meters and allows the tasting of different olive varieties, producers, and taste profiles.

This statement is verifiable.

And it does not require an unproven comparison with every other provider in Europe.

For Green Agora, premium olive oil also means consultation

People look for premium olive oil for very different reasons.

One customer wants:

maximum intensity and high current phenol values.

Another wants to:

get to know a specific olive variety.

The next is looking for:

organic quality.

Someone else wants:

a harmonious olive oil for the whole family.

Or:

an extraordinary gift.

That is why a filter like:

"highest polyphenol value first"

is not enough for me.

Premium consultation means finding out which high-quality olive oil actually suits the customer.

Ayhan's understanding of premium olive oil

For me, premium olive oil does not begin with the most expensive bottle.

And also not automatically with:

the highest polyphenol value.

I want to know first:

Where does this olive oil come from?

Who produces it?

Which olive variety is in it?

Which harvest do I have in front of me?

Then I am interested in:

• processing
• sensory profile
• freshness
• current analyses

When Pamako Gold shows in a current analysis:

2081 mg total phenols per kg

I find that extraordinary.

I do not want to downplay such a value.

But just as much, a rarer olive variety can fascinate me, even if its total polyphenol value is significantly lower.

A Marmaro from Hondroelia tells a different story than Pamako from Tsounati.

A Kouros of Zeus from Kalamon has a different character than a Di Morea from Koroneiki.

And that is exactly what I want to show at Green Agora.

Not:

one single number wins.

But:

Origin.

Craftsmanship.

Sensory evaluation.

Analysis.

And personality.

For me, premium olive oil is therefore:

comprehensible quality with its own character – and a product that does not need to hide its origin and its data.

Ayhan from Green Agora

Frequently asked questions about premium olive oil

What is premium olive oil?

Premium olive oil is not a legally defined olive oil category. Used seriously, the term should be supported by comprehensible special quality features such as origin, processing, sensory profile, freshness, and analytics.

Is extra virgin olive oil the same as premium olive oil?

No. Extra virgin olive oil is a legally defined category. Premium is an additional quality and market positioning.

What is the highest category of virgin olive oils?

Extra virgin olive oil is the highest legally defined category within virgin olive oils.

How high can the free acidity be in extra virgin olive oil?

A maximum of 0.80 percent, calculated as oleic acid. In addition, numerous other chemical and sensory requirements must be met.

Is 0.80 percent acidity sufficient for classification as extra virgin olive oil?

No. The acidity value is only one parameter. Other chemical criteria and sensory requirements must also be met.

Must premium olive oil have less than 0.30 percent acidity?

No. Such a legal premium limit does not exist. Very low values can, however, be a positive analytical quality feature.

Can you taste the acidity?

No. Free acidity is a chemical laboratory parameter and is not to be equated with a sour taste.

How many polyphenols must premium olive oil possess?

There is no legally prescribed minimum value for the term premium.

Is an olive oil with more than 1000 mg/kg automatically premium?

No. Such an analytical value can be exceptional, but it does not replace an overall assessment of sensory profile, freshness, origin, and production.

Are 2000 mg/kg better than 500 mg/kg?

As a total polyphenol value, 2000 mg/kg is analytically significantly higher. However, this does not automatically result in a higher overall sensory quality or universal superiority of the product.

Is early harvest a prerequisite for premium olive oil?

No. Early harvest can enable exceptional sensory and analytical profiles, but it is not a legal premium requirement.

Is early harvest always in September or October?

No. The timing depends on the region, variety, altitude, weather, maturity development, and desired style.

What does cold extraction mean?

For virgin olive oil or extra virgin olive oil, the term may be used under legal conditions if the extraction is carried out by percolation or centrifugation at below 27 °C.

What does first cold pressing mean?

The specification is intended for the first mechanical pressing of the olive paste at below 27 °C using a traditional hydraulic press system.

Is "cold pressed" automatically premium?

No. Temperature and extraction methods are only parts of the overall quality chain.

Is bitter olive oil high-quality?

Bitterness is one of the positive sensory attributes of virgin olive oils. However, its intensity alone does not decide the overall quality.

Is very pungent olive oil better?

No. Pungency is a positive sensory feature, but maximum pungency is not a prerequisite for premium quality.

Why does some early harvest scratch the throat?

Certain phenolic compounds can contribute to peppery pungency. Oleocanthal is particularly well-known in this context.

Is green olive oil better?

No. Color is not a reliable measure of quality.

Is single-variety olive oil better than a blend?

No. Both can be excellent. The decisive factors are the quality of the raw material, production, and the resulting sensory profile.

Must premium olive oil be organic?

No. Organic certification and premium quality are different features.

Is an award-winning olive oil automatically premium?

An award can be an interesting quality feature. For a comprehensive assessment, however, harvest, sensory profile, origin, and other current information should be taken into account.

Is expensive olive oil automatically better?

No. High-quality production can be more expensive, but the retail price is not a chemical or sensory quality parameter.

Is premium olive oil automatically healthier?

No. Premium is primarily a quality positioning. Health-related statements are subject to their own legal requirements.

What is the EU health claim for olive oil polyphenols?

Under legal conditions, it may be stated: "Olive oil polyphenols contribute to the protection of blood lipids from oxidative stress."

Does a total polyphenol value prove the fulfillment of this claim?

No. The decisive factors are hydroxytyrosol and its derivatives as well as the legally defined amount per 20 g of olive oil.

Can you enjoy premium olive oil pure?

Yes. Characterful extra virgin olive oils, in particular, can be tasted consciously very well.

Can premium olive oil be used for cooking?

Yes. Extra virgin olive oil can be used both cold and for numerous applications in warm cooking.

How do I recognize premium quality?

Do not just pay attention to the word "premium." More interesting are concrete details regarding quality grade, origin, producer, olive variety, harvest, processing, freshness, sensory profile, and current analyses.

Legal and professional basis

Of particular relevance for the classification of this article are:

• Regulation (EU) No 1308/2013 | legal designations and definitions of olive oil categories
• Delegated Regulation (EU) 2022/2104 | marketing standards and quality characteristics of olive oil
• Implementing Regulation (EU) 2022/2105 | conformity checks and analysis methods
• International Olive Council | method for the organoleptic assessment of virgin olive oils
• Regulation (EU) No 432/2012 | authorized health claim for olive oil polyphenols
• Regulation (EU) No 1169/2011 | fairness and non-misleading nature in food information

The decisive factor is the separation between:

legal quality grade | voluntary premium positioning | sensory quality | chemical analytics | product origin | health claims.

These levels can complement each other but are not to be equated with one another.

Understanding premium quality further

• Extra virgin olive oil | What does the quality grade mean?
• How can you recognize good olive oil?
• Good vs. cheap olive oil | Understanding the differences
• Understanding polyphenols in olive oil
• Early harvest olive oil | Understanding "early harvest"
• Storing olive oil properly | Protecting polyphenols, flavor, and freshness

Discover premium olive oil at Green Agora

Green Agora curates premium olive oils from various:

• producers
• regions
• olive varieties
• harvests
• sensory profiles
• analytical profiles

In doing so, we want to make differences visible rather than hiding them behind a single quality ranking.

Tsounati may taste different than Koroneiki.

Kalamon may have a different character than Hondroelia.

An olive oil with very high current phenol levels can be intense.

Another premium olive oil can consciously have a more harmonious profile.

For us, "premium" is not a one-size-fits-all formula.

Discover premium olive oils

Would you like to compare different olive varieties and producers?

Green Agora offers personal consultations at our olive oil showroom in Lüdenscheid, as well as throughout Germany via WhatsApp and phone.

WhatsApp: +49 175 9009341

Email: info@greenagora.de

Instagram: @greenagora.de

Facebook: Green Agora on Facebook