Extra Virgin Olive Oil: The Fresher the Better!

When it comes to extra virgin olive oil, fresh is always best.  The freshest olive oil is being made at this moment in the southern hemisphere olive growing regions.  Many consumers don’t know that there are two crops produced each year.  Olive oil from Europe and North America is crushed in November and December.  The southern hemisphere crushes fruit April through June. These oils will start hitting the shelves mid-June and will continue to be released over the summer.

So, what’s the big deal about freshness?  The two reasons to use extra virgin olive oil are its exceptional flavor and healthy nutrients.  After about a year, olive oil will have lost a good deal of its original fresh fruit flavor, aroma and nutritional value.  It will decline even more rapidly if not stored properly – tightly sealed in a cool, dark pantry.

The bottom line is that there is no good reason to ever consume old olive oil.  No oil in the world, no matter how fine, gets better with age. In fact, a super fresh, mediocre olive oil is often better than an old award-winning oil.  Never buy olive oil without knowing the crush date – fresh is best and you really will taste the difference!