Extra virgin olive oil: what does it mean and how to choose a good one?

Olive oil is never missing from the Moroccan table: in salads, with bread and tea at breakfast, in tagines and even in harira. But in the shop you see many names: extra virgin, virgin, first cold pressing… What is the difference? This guide explains it simply.

Olive oil grades

The International Olive Council grades olive oil by quality, mainly by acidity and taste:

• Extra virgin: the highest grade. Acidity no higher than 0.8%, a clean taste without defects. Made only by mechanical means, without chemicals.
• Virgin: also natural, but acidity can reach 2% and the taste may have small defects.
• Refined or blended: goes through refining and loses much of its aroma and taste.

What does “first cold pressing” mean?

• First pressing: the oil comes from the first time the olives are pressed.
• Cold: the paste stays below about 27 °C during extraction, which keeps the aroma and taste of the olives.

How to choose a good olive oil

1. Read the label: look for “extra virgin” and the pressing or best-before date.
2. Taste it: good oil smells of fresh olives or grass. When you swallow, a slight bitterness on the tongue and a peppery feeling in the throat are a good sign, not a flaw.
3. Colour is not a test: it ranges from green to golden depending on the olive variety and harvest time.
4. Know where it comes from: buy from people you know who tell you the region and the farm.

How to store it

• Away from light, sun and heat. Dark bottles or cans are better.
• Close it well after each use.
• If you buy 5 litres, fill a small bottle for daily use and keep the rest closed in a cool place.
• In cold weather it can thicken or partly solidify; that is natural and it returns to normal at room temperature.

Frequently asked questions

Can I fry with extra virgin olive oil?

Yes, it is fine for everyday cooking. But to enjoy its aroma, also use it raw in salads and over food after cooking.

Why does beldi olive oil taste so strong?

Taste depends on the variety and harvest time: early-picked olives give greener, more intense oil; ripe olives give a milder oil.

Chaidmia Hora olive oil

Our extra virgin olive oil is first cold pressed and comes in 1 L and 5 L, with cash on delivery across Morocco. See also the traditional camel olive press and culinary vs cosmetic argan oil.