The best extra virgin olive oil

In Uleila, we are experts in the best organic extra virgin olive oils and we help you to choose the best oil, here we explain it to you.

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To enter the world of extra virgin olive oil is to discover a universe of flavors, aromas and textures that define the essence of the Mediterranean diet. Choosing a quality oil not only elevates any dish but also brings countless health benefits. In this guide, we will accompany you in the selection process, helping you to identify those oils that have been recognized for their excellence, such as Campos de Uleila oils.

The diversity of extra virgin olive oils available on the market can be overwhelming. However, by understanding the characteristics that define the best ones, from their origin to production methods, you will be able to make informed decisions. We will explore together the factors that influence quality and flavor, giving you the tools you need to distinguish an exceptional oil.

The oils that have received the awards stand out for their superior quality. These international recognitions are a reliable indicator for consumers looking for the best in extra virgin olive oil. By the end of this guide, you will be equipped with the knowledge to choose with confidence and fully enjoy the pleasures that the best extra virgin olive oil has to offer.

Introduction to the world of extra virgin olive oil

Extra virgin olive oil is the liquid heart of Mediterranean gastronomy, a product of exceptional quality obtained directly from olives and only through mechanical processes. Its reputation as the undisputed leader in the field of healthy oils is no coincidence; it is the result of centuries of tradition, innovation and an unwavering commitment to excellence.

This precious liquid is not only valued for its culinary versatility but also for its health benefits, being an essential component of a balanced diet. By delving into the universe of extra virgin olive oil, we will discover the keys that will allow us to appreciate and select the best varieties, those that transform a simple meal into an unforgettable sensory experience.

What defines the best extra virgin olive oil?

The quality of an extra virgin olive oil is perceived through its fruity flavor, a distinctive attribute that speaks of the freshness and purity of the olives used in its production. This fruity flavor can vary from green notes, reminiscent of fresh grass and olive leaves, to riper nuances, similar to fruit at its optimum ripeness.

The complexity of flavor, along with the balance between bitterness and pungency, defines the highest quality oils. These sensory attributes are not only indicative of careful processing and respect for tradition, but also of the health and well-being of the olive trees. An oil that achieves this balance is one that has been produced with attention to detail, from the crop to the bottle.

History and origin of olive oil over the centuries

Extra virgin olive oils have a rich history dating back thousands of years, being a central element in Mediterranean cultures. The evolution of their production reflects not only technological advances but also a deep reverence for this golden liquid. Extra virgin olive oils, in particular, bear witness to a legacy that has transcended generations, keeping alive the traditions of cultivation and extraction.

In places like Almeria, organic olive oils represent the pinnacle of quality and tradition. This origin is not only a guarantee of authenticity but also of a commitment to sustainable and environmentally friendly practices. The history of these oils is a journey through time, connecting us with the roots of Mediterranean civilization and its unique culinary legacy.

Criteria for identifying high quality extra virgin olive oil

Identifying a high quality extra virgin olive oil involves understanding the criteria that determine its excellence. From acidity, which must be low, to the absence of defects in flavor and aroma, every aspect counts. The first cold pressing is another indication of quality, ensuring that the oil retains all its nutritional and organoleptic properties.

In addition, the harvest date and geographical origin are key factors, as the freshness of the oil and the specific characteristics of the territory influence its flavor profile. Familiarizing yourself with these criteria will not only allow you to enjoy a superior product but also to appreciate the richness and diversity that extra virgin olive oils have to offer.

Thanks to our experiences in oleotourismYou will be able to enjoy exclusive tastings in our olive mill in Uleila, where you will learn to distinguish and identify the best olive oils.


Quality assurance standards and certifications

Regulations and certifications play a crucial role in guaranteeing the quality of extra virgin olive oil. These measures ensure that the oil meets strict production standards, from the cultivation of the olives to bottling. Certifications such as PDO (Protected Designation of Origin) and PGI (Protected Geographical Indication) not only confirm the geographical origin of the oil but also its adherence to traditional, high-quality production methods.

In addition, organic certification guarantees that the oil has been produced following organic farming practices, without the use of pesticides or chemical fertilizers. These quality seals not only protect the consumer but also promote sustainability and respect for the environment, ensuring that the extra virgin olive oil that reaches your table is of the highest possible quality.

Sensory evaluation: Aromas and key flavors

Sensory evaluation is fundamental to appreciate the quality of an extra virgin olive oil. Through tastingIn the case of a very fruity oil, it is possible to identify the aromas and flavors that distinguish an exceptional oil. A fruity flavor profile, with notes that can range from tomato and almond to fresh grass, indicates freshness and quality. The balance between the characteristic bitterness of the olive and the spiciness, a subtle burn that is felt in the throat, are also signs of a superior oil.

In addition, the texture of the oil, which should be smooth and non-greasy, contributes to its overall perception of quality. Sensory evaluation, carried out by expert tasters, is a meticulous process that ensures that only the best extra virgin olive oils are recognized and valued. Becoming familiar with these sensory qualities will allow you to fully enjoy the complexity and richness that these oils offer.

The impact of the type of olive and the terroir

The uniqueness of each extra virgin olive oil lies in the type of olive and the terroir, that is, the set of environmental conditions where the olive tree is grown. Varieties such as Picual, Arbequina or Hojiblanca offer distinctive flavor profiles, from bitter and spicy notes to sweeter and fruitier flavors. Terroir, encompassing climate, soil and topography, influences the character of each oil, meaning that even olives of the same variety can vary markedly in flavor depending on their region of origin.

This concept of terroir also highlights the importance of geography in the quality of the oil produced. For example, extra virgin olive oils from Jaén, Spain, where Picual olive trees predominate, are characterized by their robustness and body, while oils from the Tuscany region of Italy tend to have a more delicate and aromatic profile. This combination of olive variety and terroir not only determines the quality of the oil, but also its uniqueness in the global market.


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Production process: From tree to bottle

The production process is fundamental to ensuring the quality of extra virgin olive oil. It begins with the meticulous care of the olive grove, where sustainable farming techniques play a crucial role in the health of the fruit. Harvesting, preferably done by hand or by vibration to avoid damaging the olives, determines the beginning of a race against time to preserve their freshness. Milling should take place a few hours after harvesting to avoid fermentation, which could degrade the quality of the oil.

Cold extraction is another vital step, as it keeps the oil's organoleptic and nutritional properties intact. This method, which avoids temperature increase, preserves the aromas and flavors that characterize each oil. Finally, filtering and bottling under controlled conditions ensure that the oil reaches the consumer maintaining its optimum qualities. Each of these steps, executed with precision, guarantees that the extra virgin olive oil retains its purity, flavor and health benefits from the tree to the bottle.

Main olive producers and olive growing regions

Spain stands out as the world's largest producer of olive oil, followed by countries such as Italy and Greece, which also play important roles in the international market. These regions, blessed with ideal Mediterranean climates, have perfected the art of olive growing over millennia. The climatic and geographic diversity of these areas allows for a wide variety of extra virgin olive oils, each with unique characteristics. Protected designations of origin (PDOs) and other certifications help guarantee the authenticity and quality of the oils produced in these emblematic regions.

In these territories, olive oil production is not only an economic activity, but also an integral part of their culture and tradition. For example, Andalusia in Spain, with its vast olive groves, is not only the leading production region in the country, but also in the world. Efforts to modernize cultivation and production practices, coupled with a strong focus on sustainability, have positioned these regions at the forefront of the high-quality extra virgin olive oil market.

Spain, the world leader in quality and production

Spain not only stands out for being the largest producer of olive oil, but also for offering some of the highest quality oils on the market. With more than 300 million olive trees and a production that exceeds 3 bottles per second, the country is a colossus in the olive sector. The regions of Andalusia are recognized worldwide for their extra virgin olive oils, which stand out in both quality and taste. Investment in technology and advanced cultivation techniques has allowed Spain not only to maintain its leadership in quantity, but also to constantly improve the quality of its production.

Spanish oils have won numerous international awards, reflecting the country's commitment to excellence. The diversity of its olive varieties, such as Picual, Hojiblanca, and Arbequina, contributes to a rich palette of flavors that satisfy the most demanding palates. This leadership is based on a combination of historical tradition and modernization, where the passion for the olive tree meets innovations in oil production and preservation, ensuring that Spain remains the world reference in quality and production of extra virgin olive oil.


Specifically, our oil Campos de Uleila, was awarded with the gold medal at the Olive Oil Japan 2020The International Extra Olive Oil Competition is one of the world's leading olive oil competitions, which meets the highest standards of integrity and professionalism in awarding medals to the best olive oils in existence today.

Italy and other Mediterranean countries in the competition

Italy, with its rich olive-growing heritage and a deep passion for quality, occupies a prominent place in the production of extra virgin olive oils. Its small family farms and cooperatives have been able to combine traditional wisdom with modern techniques to produce oils with unique flavor profiles, recognized worldwide. The regions of Tuscany, Umbria and Puglia, among others, are famous for their organic oils, which reflect the character and diversity of the Italian landscape. These oils, steeped in history and culture, are the result of meticulous attention to detail at every stage of production.

Meanwhile, countries such as Greece, Portugal and Tunisia also contribute significantly to the mosaic of high quality extra virgin olive oils on the international market. Each, with its own set of olive varieties and specific cultivation techniques, offers oils with distinctive characteristics. These countries, though smaller in production compared to Spain and Italy, strive to maintain high quality standards, enabling them to compete on the world stage. Dedication to quality over quantity, together with respect for tradition and the environment, positions these Mediterranean countries as key players in the extra virgin olive oil industry.

Why the best extra virgin olive oil deserves a place in your table

Integrating the best extra virgin olive oil into your table is not only a matter of enriching your dishes, but also of transforming each meal into a unique sensory experience. Think of a 250 ml bottle of family reserve, whose contents unleash an intense fruitiness on your palate, highlighting the banana and hints of leaf, a symphony of flavors that can only come from a careful selection of the hojiblanca variety. This small detail has the power to elevate your homemade recipes, bringing not only flavor, but also a history and tradition that spans centuries.

On the other hand, the presentation of large format oils, such as 5 liters or 750 ml, offers an invitation not to skimp on their use, allowing the emerald green color of a picual 100% to become a regular protagonist in your kitchen. The versatility of these oils encourages you to experiment, from dressing salads to being the base of sophisticated dishes, each drop adds a dimension of purity and character. In short, incorporating the best extra virgin olive oil to your table is to open the door to a world of culinary possibilities, where quality and flavor play the main role.

If you want more information about our Uleila olive oil tourism experiences for companies and individuals, do not hesitate to contact us.