{"id":6535,"date":"2025-07-18T07:10:00","date_gmt":"2025-07-18T07:10:00","guid":{"rendered":"https:\/\/contedoro.com\/guide-to-extra-virgin-olive-oil-color\/"},"modified":"2026-08-01T12:43:38","modified_gmt":"2026-08-01T12:43:38","slug":"guide-to-extra-virgin-olive-oil-color","status":"publish","type":"post","link":"https:\/\/contedoro.com\/en\/guide-to-extra-virgin-olive-oil-color\/","title":{"rendered":"Guide to Extra Virgin Olive Oil Color"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">When we observe a good extra virgin olive oil, its color often strikes us immediately: a range that goes from <strong>intense green<\/strong> to <strong>golden yellow<\/strong>, passing through all the intermediate shades. But is <strong>the color of EVO oil<\/strong> just an aesthetic detail or does it tell us something more about its quality? In this article by Contedoro, we explain everything there is to know about <strong>olive oil color<\/strong>, debunking false myths and helping you understand when an oil is truly good.  <\/p><div id=\"ez-toc-container\" class=\"ez-toc-v2_0_86 counter-hierarchy ez-toc-counter ez-toc-custom ez-toc-container-direction\">\n<div class=\"ez-toc-title-container\">\n<div class=\"ez-toc-title\" style=\"cursor:inherit\">Indice<\/div>\n<span class=\"ez-toc-title-toggle\"><a href=\"#\" class=\"ez-toc-pull-right ez-toc-btn ez-toc-btn-xs ez-toc-btn-default ez-toc-toggle\" aria-label=\"Toggle Table of Content\"><span class=\"ez-toc-js-icon-con\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Toggle<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #343e3d;color:#343e3d\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewBox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #343e3d;color:#343e3d\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewBox=\"0 0 24 24\" version=\"1.2\" baseProfile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/span><\/a><\/span><\/div>\n<nav><ul class='ez-toc-list ez-toc-list-level-1 ' ><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/contedoro.com\/en\/guide-to-extra-virgin-olive-oil-color\/#Index\" >Index<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/contedoro.com\/en\/guide-to-extra-virgin-olive-oil-color\/#Where_does_the_color_of_extra_virgin_olive_oil_come_from\" >Where does the color of extra virgin olive oil come from?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/contedoro.com\/en\/guide-to-extra-virgin-olive-oil-color\/#Is_the_color_of_the_oil_an_indicator_of_quality\" >Is the color of the oil an indicator of quality?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/contedoro.com\/en\/guide-to-extra-virgin-olive-oil-color\/#When_should_the_color_of_the_oil_be_a_cause_for_concern\" >When should the color of the oil be a cause for concern?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/contedoro.com\/en\/guide-to-extra-virgin-olive-oil-color\/#The_color_of_freshly_pressed_oil\" >The color of freshly pressed oil<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-6\" href=\"https:\/\/contedoro.com\/en\/guide-to-extra-virgin-olive-oil-color\/#Green_and_yellow_which_one_to_prefer\" >Green and yellow: which one to prefer?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-7\" href=\"https:\/\/contedoro.com\/en\/guide-to-extra-virgin-olive-oil-color\/#What_does_the_change_in_color_over_time_indicate\" >What does the change in color over time indicate?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-8\" href=\"https:\/\/contedoro.com\/en\/guide-to-extra-virgin-olive-oil-color\/#Contedoro_a_living_oil_not_an_artificial_one\" >Contedoro: a living oil, not an artificial one<\/a><\/li><\/ul><\/nav><\/div>\n\n\n<div class=\"wp-block-rank-math-toc-block\" id=\"rank-math-toc\"><h2><span class=\"ez-toc-section\" id=\"Index\"><\/span>Index<span class=\"ez-toc-section-end\"><\/span><\/h2><nav><ul><li class=\"\"><a href=\"#da-dove-deriva-il-colore-dellolio-extravergine\">Where does the color of extra virgin olive oil come from?<\/a><\/li><li class=\"\"><a href=\"#il-colore-dellolio-e-indice-di-qualita\">Is the color of the oil an indicator of quality?<\/a><\/li><li class=\"\"><a href=\"#quando-il-colore-dellolio-deve-preoccupare\">When should the color of the oil be a cause for concern?<\/a><\/li><li class=\"\"><a href=\"#il-colore-dellolio-appena-franto\">The color of freshly pressed oil<\/a><\/li><li class=\"\"><a href=\"#verde-e-giallo-quale-preferire\">Green and yellow: which one to prefer?<\/a><\/li><li class=\"\"><a href=\"#cosa-indica-il-cambiamento-di-colore-nel-tempo\">What does the change in color over time indicate?<\/a><\/li><li class=\"\"><a href=\"#contedoro-un-olio-vivo-non-artificiale\">Contedoro: a living oil, not an artificial one<\/a><\/li><\/ul><\/nav><\/div>\n\n<h2 id=\"da-dove-deriva-il-colore-dellolio-extravergine\" class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Where_does_the_color_of_extra_virgin_olive_oil_come_from\"><\/span>Where does the color of extra virgin olive oil come from?<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n<p class=\"wp-block-paragraph\">The color of EVO oil depends on two main elements: <strong>the olive variety<\/strong> (cultivar) and <strong>the ripening stage of the olives<\/strong> at the time of harvest. In general: <\/p>\n\n<ul class=\"wp-block-list\">\n<li><strong>Green olives<\/strong>, harvested early, produce an oil with a <strong>more intense green<\/strong> color, often with golden reflections and a more pungent flavor, rich in polyphenols and chlorophylls.<\/li>\n\n\n\n<li><strong>Ripe olives<\/strong>, tending towards purple or black, yield a <strong>golden yellow<\/strong> or <strong>greener yellow<\/strong> oil, which is sweeter and softer on the palate, with a lower antioxidant content.<\/li>\n<\/ul>\n\n<p class=\"wp-block-paragraph\">This is why the color can vary from <strong>light olive green<\/strong> to warmer tones, depending on when the olives were processed and their origin.<\/p>\n\n<h2 id=\"il-colore-dellolio-e-indice-di-qualita\" class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Is_the_color_of_the_oil_an_indicator_of_quality\"><\/span>Is the color of the oil an indicator of quality?<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n<p class=\"wp-block-paragraph\">No, <strong>the color of extra virgin olive oil<\/strong> does not determine its quality. In fact, in official panel tests, the sensory analysis of the oil takes place in dark glasses precisely to prevent the color from influencing the judgment. Therefore, a <strong>yellow oil<\/strong> can be just as excellent as a brilliant green oil, if produced correctly.  <\/p>\n\n<p class=\"wp-block-paragraph\">What matters is the organoleptic profile: <strong>fruity, bitter, and spicy<\/strong> are the true indicators of a superior extra virgin olive oil, not the chromatic shade.<\/p>\n\n<h2 id=\"quando-il-colore-dellolio-deve-preoccupare\" class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"When_should_the_color_of_the_oil_be_a_cause_for_concern\"><\/span>When should the color of the oil be a cause for concern?<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n<p class=\"wp-block-paragraph\">However, there are signs that should not be ignored. If an oil has a <strong>dull brown<\/strong>, <strong>cloudy<\/strong> color or <strong>tends towards grayish<\/strong>, it could be an <strong>oxidized or old<\/strong> oil that has lost its qualities. Also, a <strong>transparent oil<\/strong>, excessively clear, might have been filtered too much or diluted, reducing its intensity.  <\/p>\n\n<p class=\"wp-block-paragraph\">Conversely, a <strong>dark residue at the bottom of the bottle<\/strong> is not necessarily a problem: it is often micro-particles of unfiltered olives, typical of <strong>freshly squeezed oil<\/strong>.<\/p>\n\n<figure class=\"wp-block-image aligncenter size-full\"><img decoding=\"async\" src=\"https:\/\/contedoro.com\/wp-content\/uploads\/2021\/05\/contedoro-foto-16.jpeg\" alt=\"\" class=\"wp-image-2173\"\/><\/figure>\n\n<h2 id=\"il-colore-dellolio-appena-franto\" class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"The_color_of_freshly_pressed_oil\"><\/span>The color of freshly pressed oil<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n<p class=\"wp-block-paragraph\">Those who have been fortunate enough to visit an <strong>oil mill<\/strong> during the harvest period know that <strong>freshly pressed oil<\/strong> has a vibrant, almost fluorescent color, between <strong>green and yellow<\/strong>, with herbaceous notes and a bold taste. It is at this moment that the oil is at its peak in terms of freshness, aroma, and nutrients. <\/p>\n\n<h2 id=\"verde-e-giallo-quale-preferire\" class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Green_and_yellow_which_one_to_prefer\"><\/span>Green and yellow: which one to prefer?<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n<p class=\"wp-block-paragraph\">The choice between an <strong>olive green<\/strong> oil and a <strong>golden yellow<\/strong> one depends on your taste and its use in the kitchen.<\/p>\n\n<ul class=\"wp-block-list\">\n<li>Green oils, which are more <strong>fruity and spicy<\/strong>, are ideal for raw seasoning of soups, grilled vegetables, white meats, and bruschettas.<\/li>\n\n\n\n<li>Yellow oils, which are <strong>sweeter and more delicate<\/strong>, pair well with light dishes, fish, and savory pastries.<\/li>\n<\/ul>\n\n<p class=\"wp-block-paragraph\">In both cases, it is essential to choose <strong>100% Italian extra virgin olive oil<\/strong>, cold-pressed and produced using artisanal methods.<\/p>\n\n<h2 id=\"cosa-indica-il-cambiamento-di-colore-nel-tempo\" class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"What_does_the_change_in_color_over_time_indicate\"><\/span>What does the change in color over time indicate?<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n<p class=\"wp-block-paragraph\">If your oil changes color over time, do not be immediately alarmed. A slight <strong>yellowing<\/strong> is normal with natural oxidation, especially if the oil has been exposed to light or heat. The important thing is to store it in a cool place, away from direct light and in dark bottles. Discover <a href=\"https:\/\/contedoro.com\/en\/how-to-store-evo-oil-5-tips-to-do-it-best-2\/\">here how to best preserve it<\/a>.   <\/p>\n\n<h2 id=\"contedoro-un-olio-vivo-non-artificiale\" class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Contedoro_a_living_oil_not_an_artificial_one\"><\/span>Contedoro: a living oil, not an artificial one<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n<p class=\"wp-block-paragraph\">In our Contedoro oil mill, <strong>extra virgin olive oil<\/strong> is cold-extracted with care within 24 hours of harvest. We do not chase the perfect color, but true quality: the kind recognized upon tasting. Our oil is <strong>brilliant green when freshly squeezed<\/strong>, then evolves naturally without losing its properties.  <\/p>\n\n<p class=\"wp-block-paragraph\">Never judge an oil solely by its color. Taste it, feel it, get to know who produces it. Because like every artisanal product, <strong>extra virgin olive oil has a soul<\/strong>, and color is just one of the many nuances that tell its story.  <\/p>\n","protected":false},"excerpt":{"rendered":"<p>When we observe a good extra virgin olive oil, its color often strikes us immediately: a range that goes from intense green to golden yellow, passing through all the intermediate shades. But is the color of EVO oil just an aesthetic detail or does it tell us something more about its quality? In this article [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":6536,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_angie_page":false,"page_builder":"","_joinchat":[],"footnotes":""},"categories":[133],"tags":[],"class_list":["post-6535","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-tips-and-curiosities-about-oil"],"acf":[],"_links":{"self":[{"href":"https:\/\/contedoro.com\/en\/wp-json\/wp\/v2\/posts\/6535","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/contedoro.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/contedoro.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/contedoro.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/contedoro.com\/en\/wp-json\/wp\/v2\/comments?post=6535"}],"version-history":[{"count":1,"href":"https:\/\/contedoro.com\/en\/wp-json\/wp\/v2\/posts\/6535\/revisions"}],"predecessor-version":[{"id":6537,"href":"https:\/\/contedoro.com\/en\/wp-json\/wp\/v2\/posts\/6535\/revisions\/6537"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/contedoro.com\/en\/wp-json\/wp\/v2\/media\/6536"}],"wp:attachment":[{"href":"https:\/\/contedoro.com\/en\/wp-json\/wp\/v2\/media?parent=6535"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/contedoro.com\/en\/wp-json\/wp\/v2\/categories?post=6535"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/contedoro.com\/en\/wp-json\/wp\/v2\/tags?post=6535"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}