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Olive Oil Color: Is Green a Sign of Better Quality?

The vibrant green of freshly milled olive oil is beautiful. But is color a reliable indicator of quality? The scientific answer might surprise you.

Dipartimento Qualità
March 1, 2026
Upd. Mar 1, 2026
3 min read
Olive Oil Information
Image for Olive Oil Color: Is Green a Sign of Better Quality?

1The myth of the green color

On social media, in advertising, and in general olive oil marketing, a bright emerald green color is often presented as the ultimate symbol of quality. While that green is indeed beautiful, it is not a quality indicator at all. In fact, in some cases, it can mean the exact opposite.

2Where does olive oil's color come from?

The color of extra virgin olive oil depends on two main groups of pigments: * Chlorophylls: These give the green hue. They are highly abundant in green, unripe olives and naturally degrade as the fruit ripens. It is also important to know that chlorophylls are photo-sensitizers: exposed to light, they actively accelerate the oxidation of the oil. * Carotenoids (lutein, beta-carotene): These give the golden-yellow tones. Carotenoids are much more stable than chlorophylls.

3Why color varies

A deep green oil can result from: * Olives harvested very early in the season (bright green) -> A good sign for a high polyphenol count. * Certain cultivars that naturally yield a greener oil (e.g., Coratina or Moraiolo) -> Neutral. * The fraudulent addition of olive leaves during milling -> A deceptive practice used to artificially boost the green color.

A golden-yellow oil can result from: * Perfectly ripe olives -> Normal, and not necessarily lower in quality. * Filtered oil after a few months of storage -> Neutral. * Cultivars that naturally yield a golden hue (e.g., Ligurian Taggiasca) -> Neutral.

4Official tastings hide the color

Did you know that official Panel Tests (conducted by the International Olive Council) require the use of dark blue glasses? This is specifically designed to hide the color of the oil from the taster. Color is known to influence our judgment subconsciously, yet it has nothing to do with the actual taste or health benefits.

True quality is measured only by smell and taste. Never by the eyes.

A green oil can be excellent or mediocre. A golden oil can be excellent or mediocre. Color does not decide.

Trust your senses, not just your eyes

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Sources & Scientific References
  1. 1.
    COI/IOC (2020) — Glass for oil tasting (COI/T.20/Doc. n. 5/Rev. 2)

    Norma ufficiale sul bicchiere da assaggio (blu) usato per evitare che il colore influenzi il giudizio sensoriale.

  2. 2.
    COI/IOC (2024) — Metodo per la valutazione organolettica dell’olio di oliva vergine (COI/T.20/Doc. n. 15/Rev. 11)

    Metodo ufficiale del Panel Test (attribuiti positivi/difetti) e condizioni di assaggio.

  3. 3.
    Torrecilla J.S. et al. (2015) — Photodegradation of EVOO pigments and photooxidation (PubMed)

    Spiega perché i pigmenti (clorofille) possono favorire foto-ossidazione e decadimento qualitativo in presenza di luce.

  4. 4.
    Caipo L. et al. (2021) — Effect of storage conditions on EVOO quality (Foods, MDPI)

    Studio sperimentale: la luce impatta fortemente su parametri di ossidazione; utile per collegare colore/pigmenti e conservazione.