Does the color of olive oil make a difference?
No, the color of the oil is not an indication of its quality or taste, and is considered only for its as aesthetic value. Professional olive oil tasters use small blue goblet-shaped glasses to ensure that their judging is on taste alone and not color. Olive oil is a natural product and it’s characteristics depends of many factors like: variety, climate, time of harvest, grade of maturation, and particular year. The color is mostly due to chlorophyll. Early harvested olives are still green and the oil is darker and greenish. Mature black olives produce a lighter and golden color oil but it has a less fruity taste and aroma. Because of this believe that darker is better, some farmer leave on purpose leafs with their olives. Although, chlorophyll does not have any adverse effect on our bodies, it will reduce the antioxidant properties of the olive oil especially if exposed to sun light.
