Olive Oil Features That Matter

Skip the hype. Evaluate extra virgin olive oil like a pro—by focusing on what truly affects taste, freshness, and everyday cooking.

TL;DR

  • Origin & Producer: single-origin, named estate.
  • Harvest Date: latest season, bottled at the source.
  • Cultivar: monovarietal = clear flavor identity.
  • Polyphenols & Acidity: useful quality indicators.
  • Filtration & Packaging: filtered + dark glass/tin = stability.
Single-origin EVOO bottle with harvest date and cultivar on the label

Origin & Producer

Know where your oil comes from and who made it.

Single-origin and a named producer improve traceability and flavor consistency. With Deliba, every bottle comes from our family groves in Molochio, Calabria, milled and bottled at the source.

Learn more: Guide to Extra Virgin Olive Oil

Harvest Date & Freshness

“Best before” ≠ harvest date.

Look for: a recent harvest date (actual picking/pressing season).
Why it matters: fresher oils show brighter fruit, bitterness, and pepper.

Storage tips: dark, cool, sealed. See Quality & Freshness.

Cultivar & Flavor

Monovarietal oils make pairing easy.

Different olives = different taste. Our monovarietals highlight Calabria’s character:

  • OttobraticoMedium Fruity — notes of green grass, almond, artichoke.
  • SinopoleseLight Fruity — fresh herbs, smooth finish.

Try both: Olive Oil Bottles Collection

Polyphenols (At a Glance)

Natural antioxidants influencing bitterness, pungency, and stability.

Higher polyphenols often mean a more vibrant, peppery profile. We prioritize early harvest and quick milling to protect these compounds.

Intensity:

Deep dive: Polyphenols & EVOO

Acidity (≤ 0.8%)

A legal parameter for extra virgin classification.

Free acidity is measured in the lab; lower values generally indicate careful fruit handling and prompt milling. EVOO must be ≤0.8% by standard. We test and bottle at the source for transparency.

Filtered vs Unfiltered

Clarity vs rustic look—what should you choose?

Filtered oils remove moisture/particles that can accelerate staling, improving stability and shelf life. Unfiltered can look rustic but may require faster consumption. We filter for consistency and freshness over time.

Packaging & Storage

Protect from light, heat, and oxygen.

  • Dark glass/tin shields from light exposure.
  • Tight caps limit oxygen.
  • Cool pantry, away from stoves/windows.

See storage guide: Keep It Fresh

Compare Our Oils

Pick a profile you’ll love every day.

Feature
Ottobratico
Sinopolese
Fruitiness
Medium
Light
Typical notes
Grass, almond, artichoke
Fresh herbs, delicate
Best for
Salads, bread, pasta
Fish, soups, sauté

Explore bottles: Calabria Monovarietals

Ready to choose confidently?

Compare features and taste the difference in our single-origin, harvest-dated EVOO.

Browse Olive Oil Bottles

FAQ

What’s the fastest way to judge quality on a shelf?

Check origin, harvest date, and packaging. Single-origin, recent harvest, and dark glass/tin are strong signals.

Is unfiltered better?

Not necessarily. Unfiltered can taste rustic fresh, but filtered oils are generally more stable over time.

Do higher polyphenols always taste better?

Taste is subjective. Higher polyphenols often mean more peppery/green intensity. Choose a profile you’ll enjoy daily.

Continue Learning & Explore