WHAT IS EXTRA VIRGIN OLIVE OIL?
Extra virgin olive oil — or EVOO — is the highest grade of olive oil.
Unlike refined olive oils, EVOO is obtained directly from olives using mechanical processes, without refining. To be classified as extra virgin, it must also meet strict chemical and sensory quality standards.
A quality EVOO should smell and taste fresh and show fruitiness, with bitterness and pepper often appearing as natural characteristics of the oil.
These aren't flaws. They're part of what makes great EVOO so interesting.
FROM OLIVE TO OIL
Great EVOO begins long before the oil reaches the bottle.
The variety of olive, where it's grown, when it's harvested and how quickly it's processed can all influence the final flavour.
At Rio Vista, our olives are harvested and taken for extraction quickly, helping preserve the freshness, aroma and natural character of the fruit. The olives are cleaned and crushed before the oil is separated from the other components of the fruit using modern mechanical extraction.
Fresh fruit in. Fresh olive oil out.
WHY DOES HARVEST TIME MATTER?
The same olive can create a very different oil.
As olives ripen, their flavour changes.
Olives harvested earlier in the season tend to produce oils with greener, more assertive characteristics, while later-harvested fruit can produce softer, riper styles.
Neither automatically means better.
Knowing when to harvest is part science, part experience — understanding the fruit and choosing the moment that will give us the style of oil we're looking for.
That's one of the reasons every harvest is a little different.
HOW TO TASTE EXTRA VIRGIN OLIVE OIL
YOUR SENSES WILL TELL YOU MORE THAN THE COLOUR.
Professional olive oil tasting focuses on three key characteristics:
FRUITINESS
The aromas and flavours that remind us the oil came from fresh, healthy olives.
Depending on the olive variety and harvest, you might discover aromas reminiscent of fresh herbs, tomato leaf, green almond, artichoke, ripe fruit or freshly cut grass.
BITTERNESS
That pleasant bitterness you may notice on your tongue.
Bitterness is a natural characteristic of fresh EVOO and can range from very delicate to quite pronounced.
PEPPER
That warming or peppery sensation you might feel towards the back of your throat.
Some oils offer only a gentle warmth; others can deliver a surprisingly lively peppery finish.
Fruitiness. Bitterness. Pepper.
Together, they help give an EVOO its personality.
HOW TO TASTE EVOO AT HOME
You don't need to be an olive oil sommelier to start noticing the difference.
Pour a small amount of EVOO into a glass or small tasting cup. Warm it gently in your hand, then smell the oil before tasting.
Take a small sip and allow it to coat your mouth. Notice the aromas and flavours first, followed by any bitterness on your tongue and peppery sensation in your throat.
Most importantly, ask yourself:
Does it smell fresh? What does it remind me of? And do I enjoy it?
Learning to taste EVOO is less about finding the "correct" answer and more about becoming familiar with what you like.
DOES GREENER OLIVE OIL MEAN BETTER OLIVE OIL?
NO — COLOUR ISN'T A MEASURE OF QUALITY.
Extra virgin olive oil can range from golden yellow through to vibrant green.
Colour is influenced by several factors and shouldn't be used on its own to judge quality.
In fact, professional olive oil tasting is traditionally conducted using coloured tasting glasses so the appearance of the oil doesn't influence the taster's assessment.
Instead of judging EVOO by how green it looks, pay attention to its aroma, flavour, freshness and balance.
MILD, MEDIUM OR ROBUST?
IT'S ABOUT STYLE — NOT QUALITY.
A mild EVOO isn't a lesser olive oil, just as a robust EVOO isn't automatically a better one.
These descriptions simply help communicate intensity.
MILD
Delicate and approachable, with gentle bitterness and pepper.
MEDIUM
Balanced fruitiness with more noticeable bitterness and pepper.
ROBUST
More intense and expressive, with pronounced bitterness and a lively peppery finish.
The best choice depends on your palate — and what you're cooking.
WHAT IS A SINGLE VARIETY EVOO?
THINK WINE, BUT OLIVE OIL.
Just as Chardonnay, Shiraz and Cabernet Sauvignon grapes can produce very different wines, different olive varieties can produce distinctly different olive oils.
A Single Variety EVOO is made to showcase the character of one olive variety rather than blending several varieties together.
Each can have its own aromas, flavour, bitterness, pepper and overall personality.
At Rio Vista, our Single Variety collection gives you the opportunity to experience those differences for yourself.
One olive. Its own character.
WHAT IS AGRUMATO?
NOT INFUSED. PRESSED TOGETHER.
Agrumato is a traditional approach to creating flavoured olive oil by bringing fresh ingredients together with olives during the extraction process.
At Rio Vista, fresh ingredients such as citrus, garlic, chilli, herbs and spices are introduced during processing so their natural aromas and flavours become integrated with the olive oil.
It's very different from simply adding flavour to a finished olive oil.
No essences. No artificial flavours. No infusions.
Just fresh ingredients and olives brought together during extraction.
CAN YOU COOK WITH EXTRA VIRGIN OLIVE OIL?
ABSOLUTELY.
EVOO isn't something that needs to be saved exclusively for salads or finishing.
It's an incredibly versatile kitchen ingredient and can be used across everyday cooking — from sautéing and roasting to marinades, sauces, baking and finishing.
Different styles simply lend themselves to different dishes.
A delicate EVOO might complement seafood or baking, while a more robust oil can stand beautifully alongside roasted vegetables, pasta or grilled meats.
And sometimes the simplest use is still one of the best:
Good bread. Great EVOO. A little salt.
HOW SHOULD I STORE EVOO?
PROTECT IT FROM LIGHT, HEAT AND AIR.
Extra virgin olive oil is a fresh product, and how you store it matters.
Keep your EVOO in a cool, dark place away from direct sunlight and heat — preferably in its original dark bottle or protective packaging.
Keep the bottle properly closed when you're not using it and avoid storing it directly beside your cooktop or oven.
And don't save your best olive oil indefinitely.
Fresh EVOO is made to be enjoyed.
HOW DO I CHOOSE THE RIGHT EVOO?
There's no single olive oil that's right for everyone.
Start with how you like to cook and the flavours you enjoy.
Want something easy and versatile?
Start with an everyday EVOO such as Nothin' But Olives Classic.
Prefer something delicate?
Explore a milder EVOO or Single Variety.
Love bold, peppery flavours?
Look towards a more robust EVOO or expressive Single Variety.
Want an easy way to add flavour?
Try a fresh-pressed Agrumato.
Want to explore olive oil more deeply?
Taste several Single Varieties side by side.
The more EVOO you taste, the easier it becomes to understand what you enjoy.
FROM OUR OLIVE OIL SOMMELIER
LEARNING TO TASTE EVOO
“For me, it always starts with freshness. I want to smell the olives, the fruit, those beautiful green aromas — I want the oil to feel alive. Then I’m looking at how the fruitiness, bitterness and pepper all come together. That’s the exciting thing about olive oil — they’re all different, and there’s no one flavour you’re supposed to like. Taste lots, find the oils you love and, most importantly, enjoy them with good food. That’s what it’s all about.”
- Sarah Asciutto
Olive Oil Sommelier, Rio Vista Olives
