The short answer is no!
Many factors contribute to the quality and character of extra virgin olive oil. The variety of olives used, the growing conditions, and the time of harvest are all incredibly important. Extra virgin olive oil is an unrefined oil, the highest quality olive oil you can buy, and the processes involved in production are what really determine the quality of the oil.
Be careful though – not all oils that claim to be extra virgin really are! There are very specific standards an oil has to meet to bear the “extra virgin” label.
When you purchase Ege Koy Gurme “Extra Virgin Olive Oil”, we guarantee that you are buying authentic olive oil that meets those extra virgin standards. By prioritizing fresh ingredients throughout the journey from tree to table, we preserve the oil’s robust and beautiful taste.
Organic Extra Virgin Olive Oil is USDA certified, free of pesticides and preservatives, and produced with organic farming standards and 100% organic olives. The extra virgin standards remain the same.
The difference between extra virgin olive oil and pure olive oil is all a matter of the production process. That’s right! It has nothing to do with the color of the oil.
Once our olives have been harvested, they undergo a cold extraction process. This method gives the oil a high acidity level, which is what makes Ege Koy Gurme Extra Virgin Olive Oil perfect for dressing and seasoning.
Ege Koy Gurme Pure Olive Oil is a perfect blend of virgin olive oil and refined oil, mixed and created without any solvents. This oil is ideal for cooking because it has a neutral taste and a higher smoking point.
Actually, like other edible fats, olive oil starts deteriorating after it is made. So the sooner you use your olive oil, the better! The higher the quality and the fresher the oil, the more effective the health benefits. This is why olive oil should be stored in an airtight container, in a cool, dark place.
The idea that green olive oil is better-tasting and higher quality is an urban myth. The variety of olives and the ripeness at harvest are the biggest factors in the color of olive oil. Unripe olives create a green color and ripe, purple-black olives produce a golden hue. A deep green color does not necessarily indicate a finer quality olive oil.
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