1. Extra Virgin vs. Olive Oil: they're not the same
Many people use "olive oil" and "extra virgin olive oil" interchangeably. In reality, the difference is enormous — both chemically and in terms of taste and health benefits.
Extra Virgin Olive Oil (EVOO)
- Extracted mechanically only (pressing/centrifugation)
- Maximum acidity: 0.8%
- No chemical or thermal treatment
- Rich in polyphenols and antioxidants
- Fruity, bitter, peppery taste
Olive Oil (generic)
- Blend of refined oil + small % of virgin
- Maximum acidity: 1.0%
- Undergoes chemical refining processes
- Polyphenols virtually absent
- Neutral, flat taste
Rule of thumb: If the label says only "Olive Oil" without the word "Extra Virgin", it's a refined, lower-quality product. Always look for the full wording "Extra Virgin Olive Oil".
2. Acidity: the first quality indicator
Free acidity (expressed as % oleic acid) measures the degree of oil degradation. It's not an indicator of "sour" taste — you can't taste it — but of freshness and olive integrity at pressing.
< 0.8%
EU limit for Extra Virgin classification
< 0.3%
Premium high-quality oils
< 0.2%
QuBi Olio — certified excellence
Low acidity means olives were harvested at the right ripeness, processed within hours, and pressed using quality-preserving methods.
3. Polyphenols: the health guardians
Polyphenols are natural antioxidants found in extra virgin olive oil. They're responsible for the bitter and peppery taste and have proven cardiovascular health benefits.
EU Health Claim (Reg. 432/2012): "Olive oil polyphenols contribute to the protection of blood lipids from oxidative stress." This claim can only be used for oils with at least 250 mg/kg polyphenols.
QuBi Olio has a polyphenol concentration above 350 mg/kg, well above the EU minimum threshold.
How to recognize a polyphenol-rich oil?
- Bitter: Slight bitterness is a sign of polyphenols.
- Peppery: The throat-catching sensation (oleocanthal) is a key indicator.
- Colour: Deep green often indicates early-harvested, polyphenol-richer olives.
- Lab analysis: The only sure way is the analytical certificate — ask the producer.
4. Cold extraction: what it really means
The term "cold extracted" means the temperature during the entire extraction process never exceeded 27°C. This is crucial because:
- Heat degrades polyphenols and volatile aromas
- Higher temperatures increase yield but reduce quality
- Cold extraction preserves vitamins E and K
Note: "First cold pressed" and "Cold extracted" have different legal meanings. The first refers to traditional presses, the second to modern centrifugal decanters. Both guarantee the 27°C limit.
5. How to read an olive oil label
The label is your only tool at the supermarket. Here's what to look for:
✓DesignationMust read "Extra Virgin Olive Oil" in full.
✓OriginLook for "100% Italian" or a specific region. Beware of "Blend of EU oils" — it's an anonymous mix from various countries.
✓Harvest yearAlways prefer oil from the current or previous harvest campaign.
✓Best before dateEVOO ideally keeps for 12–18 months from pressing.
✓ContainerDark glass, tin, or opaque material are preferable. Light degrades olive oil rapidly.
6. How to store extra virgin olive oil
EVOO is a living product: light, heat, and oxygen are its enemies.
Do
- Store in a cool, dark place (14–18°C ideal)
- Close the cap tightly after each use
- Use within 12–18 months from pressing
- Prefer opaque or steel containers
- Use a squeeze bottle to reduce air contact
Don't
- Leave it near the stove or oven
- Expose to direct sunlight
- Store in the fridge (it solidifies and degrades)
- Transfer to transparent containers without lids
- Leave an open oil cruet on the table for hours
7. Why the container matters (more than you think)
How you store and pour olive oil directly affects its quality and how much you waste. Traditional wide-neck bottles have two problems:
- Impossible dosing: You always pour too much, with drips and waste
- Rapid oxidation: Every time you open, air gets in and degrades the oil
The QuBi solution: The squeeze bottle with precision dispenser solves both problems. Squeeze only what you need, one-handed, drip-free.
See how it works →
Ready to try an EVOO that makes a difference?
QuBi Olio: 100% Italian, polyphenols >350 mg/kg, acidity <0.2%, in the precision squeeze bottle.