A Label Is a Quality Document
When choosing olive oil, the most reliable source of information is the label. If you know how to read it, you can tell quality from the shelf. Here is what to look for.
1. Quality Grade
Look for "Extra Virgin Olive Oil" on the label. This indicates the highest grade. "Riviera" or simply "olive oil" usually points to a refined blend.
2. EL / Production Code
The code beginning with EL often seen on Greek olive oils (e.g. EL40296) shows the facility is approved by the Ministry of Agriculture. It is proof of traceability and inspection.
3. Origin
- "Product of Greece": single-country origin, high traceability
- "Blend of EU oils": may be blended from multiple sources
Single-origin products usually indicate more controlled quality.
4. Harvest Year and Freshness
Olive oil does not age like wine; it should be consumed fresh. Prefer products that state the harvest year. The best-before date is usually 18–24 months after production, but the fresher the better.
5. Production Method
The phrase "cold pressed / cold extraction" shows the oil was produced at ≤27°C and its nutritional value preserved.
6. Packaging
Dark glass or tin protects the oil from light. Clear plastic bottles are not ideal for quality.
On the Europe Olive Oil label, everything is clear: 100% natural, cold pressed, Product of Greece, EL40296.