STEP-BY-STEP GUIDE TO STORAGE, TASTING, AND ASSESSING FRESHNESS IN GREEK EXTRA VIRGIN OLIVE OIL
Greek extra virgin olive oil offers flavor, aroma, and nutritional benefits, but improper storage diminishes its quality. Knowing how to store, taste, and evaluate Greek olive oil helps cooks experience its full potential.
Proper Storage of Greek Extra Virgin Olive Oil
Greek extra virgin olive oil should stay in a cool, dark place. Light and heat accelerate oxidation, which affects flavor and aroma. Glass bottles or tins keep oxygen exposure low. Avoid storing Greek olive oil near stoves, ovens, or sunny windows. Small batches are preferable because they are used before quality declines.
How to Taste Greek Extra Virgin Olive Oil
Tasting Greek olive oil involves sight, smell, and taste. Look for golden to green hues, which indicate freshness and cultivar. Swirl the oil in a cup and inhale the fruity or herbal aromas. Take a small sip, let it coat the tongue, and identify robust notes — key indicators of polyphenols and quality.
Step-by-Step Tasting Technique
Start with a clean palate. Water and mild bread work well. Pour a teaspoon of Greek extra virgin olive oil into a tasting glass. Warm the oil slightly by cupping the glass. Smell the aroma, then sip and let it linger. Note differences in flavor intensity, fruitiness, and spiciness. Record impressions to track preferences.
Optional Tasting Tools
Use tasting spoons or cups for small samples. Printable tasting sheets help track aroma, flavor, and texture. Temperature-controlled storage keeps polyphenols intact. Professional tasters often blend notes from multiple oils to compare flavor profiles.
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.