Did you know that the color of the olive oil is not a quality parameter?
During official tastings, the jury uses blue glasses precisely to avoid being influenced by this factor.
It determines the stage of ripening of the olive. Greener olive oils are usually from green olives, as there is a greater presence of chlorophyll. On the other hand, the oils in yellowish tones are from more mature olives, which are already in shades of purple and black.
Thus, there is a correlation between the color and the flavor of the oil. The green ones are the usually spicier and the yellow ones are milder.
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