There’s a reason extra virgin olive oil has earned the nickname “liquid gold.” A great EVOO can transform a simple salad, roasted vegetables, crusty piece of bread, or bowl of pasta with nothing more than a drizzle.
But with so many bottles on the shelf, how do you know what makes one extra virgin olive oil better than another?
It starts with the olives—but there’s a lot more to it than that.
From where the olives are grown to when they’re harvested, how quickly they’re processed, and how the finished oil tastes, several factors come together to create a truly exceptional EVOO.
So, in honor of National Extra Virgin Olive Oil Day on September 30, let’s break down what to look for in a quality extra virgin olive oil—and why we love sourcing ours from the olive-growing regions of Turkey.
First Things First: What Is Extra Virgin Olive Oil?
Extra virgin olive oil is the highest grade of olive oil and is made directly from olives using mechanical or other physical methods rather than chemical processing.
But “extra virgin” isn’t simply a marketing term. The International Olive Council sets specific chemical and sensory standards for the category. For example, extra virgin olive oil must have a free acidity of no more than 0.8% and must meet additional sensory requirements.
That last part is important.
Because when it comes to EVOO, quality isn't just about numbers, it’s about flavor.
A good extra virgin olive oil should taste and smell fresh, fruity, and distinctly olive-like. Depending on the olives and where they were grown, you might notice grassy, herbal, peppery, fruity, almond-like, or even slightly bitter notes.
And yes, that little peppery tickle in the back of your throat? That's not necessarily a bad thing. Bitterness and pungency are considered positive sensory characteristics of quality EVOO and are associated with the oil's natural phenolic compounds.
So, What Makes a Good EVOO?
1. Start With Good Olives
It probably goes without saying, but great olive oil starts with great olives.
Just like grapes influence the character of wine, the variety, growing conditions, ripeness, and quality of the olives all influence the final flavor of the oil.
Olives grown in different climates and regions can produce dramatically different oils. Some are delicate and buttery. Others are grassy and bright. Some have a bold peppery bite, while others are fruitier and more mellow.
That variety is part of what makes extra virgin olive oil so interesting.
There isn't one flavor profile that makes an EVOO “good.” What matters is that the oil is fresh, balanced, clean, and full of character.
2. Look for Freshness
Extra virgin olive oil is essentially fresh olive juice, so freshness matters.
Unlike some pantry staples that can sit around for years, olive oil gradually loses some of its aroma and flavor over time. Heat, light, and improper storage can accelerate that process.
When shopping for EVOO, look for a harvest date when one is provided. A more recent harvest generally gives you a better indication of freshness than simply looking at the “best by” date.
And once you bring your bottle home, give it a little protection: store EVOO somewhere cool and dark, away from your stovetop, oven, or a sunny kitchen window.
3. Pay Attention to How It Tastes
One of the easiest ways to recognize a good EVOO? Taste it.
Quality extra virgin olive oil should have noticeable flavor and aroma—not taste flat, stale, or completely neutral.
The International Olive Council evaluates EVOO through sensory analysis, looking at positive attributes including:
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Fruitiness – fresh, fruity aromas and flavors from the olives
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Bitterness – a pleasant bitter quality that can be more pronounced in some oils
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Pungency – that characteristic peppery sensation in the throat
These qualities can vary considerably depending on the olive variety, climate, harvest, and production methods.
In other words, don't be afraid of an EVOO that tastes like something.
A great olive oil should bring something to the table.
4. Consider Where the Olives Are Grown
Olive oil is a product of place.
The soil, climate, altitude, olive varieties, and farming practices all play a role in the characteristics of the finished oil. That's one reason EVOOs from different parts of the world can taste so different.
And one of the places we love for olive oil? Turkey.
Why Turkey Is Such a Great Place for Growing Olives
Turkey has an incredibly long history with olive cultivation, and today olives are grown across several regions of the country, including the Aegean, Mediterranean, Marmara, and Southeastern Anatolia regions.
The Aegean region in particular is a major center of olive cultivation, accounting for nearly half of Turkey olive trees and more than half of its olive production, according to recent research.
So what makes the region such a natural home for olive trees?
The climate.
Olive trees thrive in Mediterranean-type conditions with mild winters, plenty of sunlight, and long, warm, dry summers. Turkey's olive-growing regions provide many of those ideal conditions, with coastal areas particularly well suited to olive cultivation.
Turkey is also home to a remarkable diversity of olive varieties. The Aegean Olive and Olive Oil Exporters Association notes that 84 varieties of olives are produced in Turkey, each contributing its own characteristics to the country's olive-growing landscape.
And all of that diversity means one thing for olive oil lovers:
Lots of delicious possibilities.
Why We Love Our Turkish EVOO
At Benissimo, we believe everyday cooking should be anything but boring.
That's why we look for an extra virgin olive oil with a rich, deep flavor that can hold its own in everything from simple vinaigrettes to roasted vegetables, pasta, marinades, dips, and more.
Our EVOO is typically sourced from Turkey, where generations of olive-growing tradition meet an environment well suited to producing flavorful olives.
The result is an oil with the kind of bold, satisfying character we love—rich, smooth, and distinctly olive-forward.
It's the bottle we reach for when we want an everyday ingredient to taste a little more special.
How to Tell If Your EVOO Is High Quality
When you're standing in the grocery aisle trying to choose between bottles, here are a few things to keep in mind:
Look for “extra virgin.”
It's the highest grade of virgin olive oil and has to meet established chemical and sensory standards.
Consider the origin.
Knowing where your olive oil comes from can tell you more about the climate, olive varieties, and traditions behind the bottle.
Taste for freshness and character.
Look for pleasant fruity, herbal, grassy, peppery, or other fresh olive notes. A little bitterness or pepperiness can be a positive sign rather than something to avoid.
Store it properly.
Keep your bottle tightly closed and away from heat to help preserve its flavor.
EVOO Isn't Just for Salad
If your bottle of extra virgin olive oil has been sitting in the pantry waiting for salad night, it's time to give it a little more attention.
A flavorful EVOO can become part of almost any meal.
Try it:
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Drizzled over warm, crusty bread
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Whisked into a homemade vinaigrette
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Spoonfuls over roasted vegetables
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Tossed with pasta and Parmesan
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Drizzled over grilled meats or seafood
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Swirled into soups
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Used as the base for marinades
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Spooned over hummus or dips
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Finished over pizza
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Drizzled over fresh tomatoes and mozzarella
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Used to add a final burst of flavor to just about anything
And don't underestimate the power of a finishing drizzle. Sometimes the difference between “pretty good” and “wow, what did you put in this?” is simply a splash of really good olive oil.
A Little Extra Virgin Goes a Long Way
There are plenty of EVOOs out there, and finding your favorite often comes down to discovering the flavor profile you love.
Maybe you like your olive oil bold and peppery. Maybe you're drawn to something smooth and fruity. Maybe you want an everyday EVOO that brings rich olive flavor to everything you cook.
At Benissimo, that's why we're particular about the EVOO we put in our bottles. We source our extra virgin olive oil with flavor in mind, including oils from Turkey's renowned olive-growing regions.
Because when you're going to drizzle it, dip it, whisk it, roast with it, and cook with it...
you might as well make it really, really good.
Celebrate National Extra Virgin Olive Oil Day
September 30 is National Extra Virgin Olive Oil Day—so consider this your excuse to give your EVOO the attention it deserves.
Grab a loaf of crusty bread, pour yourself a little tasting dish, and see what your olive oil actually tastes like.
You might just discover your new favorite kitchen staple.
Ready to bring a little more liquid gold to your kitchen? Explore Benissimo Extra Virgin Olive Oil and start drizzling.
