Olive Oil Terroirs?

Vineyards and olive trees in harmony in the Peloponnese, Greece.

Absolutely! Extra virgin olive oil shares many common points with wine — terroir, cultivation methods, and biological factors. Just as a Pinot Noir from Bordeaux, Burgundy, or Alsace will yield three very different wines, two olive varieties grown in different regions will produce oils with distinct sensory profiles.

This is why we speak of olive oil terroirs, far beyond the olive variety or harvest year. Terroirs refer to areas where a shared knowledge develops, along with the interaction of identifiable natural and biological elements (soil, climate, biodiversity, varieties), and specific olive-growing practices (harvesting methods, milling technology, and storage techniques).

One major difference from wine? Olive oil does not age well, and has a recommended shelf life of 12 to 18 months from bottling.

Tips:

• Store your oil away from heat and light in a tightly sealed container.

• For large formats, opt for bag-in-box (BIB) instead of tins — it protects your oil better by preventing air contact.

• Choose high-quality EVOOs from the current harvest (typically October to December), with a maximum best-before date of 18 months.

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