TIPS TO UNDERSTANDING LABELS, ORIGINS, AND CERTIFICATIONS TO CHOOSE PREMIUM EXTRA VIRGIN OLIVE OIL
Reading an olive oil label can help identify premium extra virgin olive oil by highlighting key details such as origin, extraction method, and packaging. Truly Greek EVOO is 100 percent single-varietal and pressed within one to four hours of harvest, minimizing oxidation and preserving flavor. This rapid processing keeps acidity low, 0.2 percent in Premium EVOO and 0.5 percent in Classic EVOO, compared with oils sourced from multiple regions that may sit in transit, increasing acidity and diminishing taste.
Grade and Quality Indicators on Olive Oil Labels
The highest grade of olive oil is extra virgin olive oil. It is extracted without chemical refining and has a very low acidity level.. Look for the words "Extra Virgin Olive Oil" prominently displayed on the front of the bottle. Labels stating "Pure," "Light," or simply "Olive Oil" usually indicate refined olive oil or a blend with lower-quality oil.
Acidity Levels
A lower free fatty acid level indicates higher quality. To be considered true extra virgin olive oil, its acidity level should be 0.8 percent or less. This measure reflects both the quality of the olives and the care taken during extraction. Bottles rarely list acidity directly, but reputable brands often include this information on the back label. Truly Greek’s Premium EVOO has a 0.2 percent free fatty acid level, and Classic EVOO has a 0.5 percent level.
Freshness and Quality
Extra virgin olive oil is typically best within 18 months of bottling, which helps maintain optimal flavor, aroma, and nutritional benefits. A production date can provide useful insight into freshness. Proper storage is important to the longevity and overall quality of the oil.
Origin and Authenticity of Olive Oil
The country of origin is critical for authentic extra virgin olive oil. Look for a "Product of" statement specifying where the olives were grown and the oil extracted. Avoid labels that only say "Packed in" or "Imported from" without mentioning the source of the olives.
Specific Regions and Estates
Selecting olive oil from a specific estate or region, such as Lakonia, provides a more authentic flavor profile. Regional sourcing also supports traceability and demonstrates a commitment to quality extra virgin olive oil.
Certifications and Quality Seals
Quality seals verify that olive oil meets recognized standards. Trusted certifications include: PDO (Protected Designation of Origin) PGI (Protected Geographical Indication) COOC (California Olive Oil Council) USDA Organic
Extraction Methods
Cold-pressed or cold-extracted oils maintain flavor and nutrients because low heat is used during processing. Labels may indicate “cold-pressed” or “cold-extracted,” with the modern term being “cold extraction.” “First cold press” is an older term and less commonly used today. Our EVOO is pressed within one to four hours of harvest, ensuring the highest quality and flavor profile.
Packaging Considerations
Dark glass bottles or tins protect olive oil from light, which can degrade its quality over time. Plastic bottles are not ideal, although some high-quality oils are sold in bag-in-box containers. Choosing the right packaging ensures longer shelf life and better flavor preservation.
Discover the True Essence of Greek Olive Oil
Crafted in Lakonia, Greece, Truly Greek olive oils are rooted in family tradition and village pride. The olives, Athenolia and Koroneiki, are harvested from local groves to preserve their fresh flavor and naturally low acidity. The result is a collection of oils that reflect the soul of the Mediterranean: pure, balanced, and unforgettable.
Truly Greek Premium 0.2 Extra Virgin Olive Oil — 100 Percent Athenolia Olives
This olive oil is crafted exclusively from Athenolia olives grown in Lakonia. Cold-pressing within one to four hours of harvesting the olives gives our premium olive oil an acidity level of just 0.2 percent (a rarity in olive oils). Truly Greek Premium 0.2 delivers a smooth texture, buttery richness, and refined complexity. Ideal for salads, warm bread, or as a finishing touch, this olive oil reflects the finest expression of cold-pressed Greek tradition. This olive oil can be used for stovetop cooking at temperatures up to 400 degrees Fahrenheit.
Truly Greek Classic Extra Virgin Olive Oil — 100 Percent Koroneiki Olives
Made from Koroneiki olives, known as the “queen of olives,” this bold and balanced olive oil features a naturally low acidity of 0.5 percent. Truly Greek Classic Extra Virgin Olive Oil is cold-pressed and offers a high polyphenol content. Use this robust olive oil for marinades, roasted vegetables, or everyday cooking to bring a true taste of Greece to the table.