This is a very good question. The more I learn about the world of highest-quality oliv oil, the more I conclude that the answer is: yes, there are both outstanding and weak extra virgin oliv oils, but they cannot be judged by one parameter alone, such as acidity or the number of awards.
You can look at it in the same way as wine or coffee. Two oils may both comply with the definition of “extra virgin”, yet differ in quality as much as an inexpensive supermarket wine and a bottle from a respected vineyard.
The most important elements of quality
Healthy fruit. Olivs should be collected from the tree rather than from the ground. Damaged, diseased or overripe fruit lowers quality.
Speed of milling. The best oils are extracted within a few hours of harvest. The longer the fruit waits, the greater the risk of fermentation, oxidation and loss of aroma.
Extraction conditions. Careful cold extraction helps preserve volatile aromas, freshness and valuable phenolic compounds.
Storage. Even an excellent oil can lose quality through exposure to light, oxygen or high temperature.
Does low acidity mean the best oil?
No.
Free fatty acidity is important, but it mainly tells us about the condition of the fruit and the care taken during harvesting, handling and production.
An oil at 0.8% can still satisfy the legal chemical limit for extra virgin. An oil at 0.3% may be very good, while 0.15% may indicate exceptionally healthy fruit and careful processing. Yet an oil with 0.15% acidity does not automatically taste better or contain more polyphenols than an oil at 0.25%.
What about polyphenols?
Polyphenols are among the most important protective compounds in oliv oil.
A higher polyphenol content usually means greater resistance to oxidation, potentially stronger health-related properties, and more noticeable bitterness and pepperiness.
But again, not every outstanding oil has an extremely high polyphenol count. Some oliv varieties naturally contain less, while still producing elegant, complex and beautifully balanced oils.
Taste: where the real art begins
Professional tasters assess fruitiness, bitterness, pepperiness, aromatic complexity, persistence and balance. A remarkable oil is not simply “strong” or “spicy”. It is clean, harmonious and expressive, without sensory defects.
The oliv variety
Variety matters enormously. Just as Cabernet Sauvignon and Pinot Noir produce very different wines, oliv cultivars create very different sensory profiles.
Coratina is often intense and rich in polyphenols. Bosana can be distinctive and herbaceous. Arbequina is generally gentler and fruitier. Koroneiki is often aromatic and peppery.
There is no single “best variety”. Each has its strengths and its own identity.
Soil, climate and terroir
Soil type, altitude, sunlight, temperature range, rainfall and wind all influence the fruit. This is why two oils made from the same cultivar can taste completely different when they come from different places or are produced by different people.
What do awards really mean?
Awards are useful, but they are not an absolute verdict.
They show that a particular oil was highly assessed by a panel in a particular competition and season. They can provide independent confirmation of sensory quality, consistency and producer discipline.
However, entering competitions costs money, requires samples and administration, and is not a priority for every producer. Many small family farms simply choose not to participate.
Can a producer be world-class without awards?
Absolutely.
A producer who cares for the grove, harvests at the right time, mills immediately, stores the oil correctly and regularly verifies its chemical and sensory quality may produce an oil equal to the finest in the world, even without a single competition medal.
Some producers have unquestioned quality because it is visible in their fruit, their methods, their transparency, their laboratory results, the cleanliness and balance of the oil, and the trust they have built over years.
How do you recognise a truly exceptional oliv oil?
Look at the whole picture, not one number. Consider freshness and harvest date, production methods, oliv varieties, sensory profile, polyphenols where available, low free acidity, transparent provenance, storage conditions, expert assessment and — where relevant — awards from respected competitions.
Awards are therefore confirmation of quality, but not the only proof of it. The best producers often win regularly because their quality is repeatable. Yet exceptional family farms also exist that have never entered competitions and still make remarkable oil.
Quality in extra virgin oliv oil is a complete picture: fruit, freshness, craft, chemistry, sensory balance, transparency and care. A medal can support that picture, but it can never replace it.
This is the philosophy behind Authentic Oliv Co. We do not select an oil simply because it carries a medal. We look at the producer, the place, the harvest, the method, the analysis, the flavour and the integrity behind every bottle.