Green and Mature Olive Oils

There's increasing talk about different types of olive oil, and the preference for green or mature olive oil is becoming more common. But what does this actually mean? What are the main differences, and how should I use these oils?

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Green and Mature Olive Oils: What are the differences?

Let's start with the simplest explanation: green olive oil is made from green olives, and mature olive oil is made from mature olives.

You green olive oils These oils are made from olives harvested before they are fully ripe and result in high-quality olive oils (usually extra virgin), since the olives have not yet begun to deteriorate.

Mature olive oil is olive oil produced from olives harvested at a more advanced stage of ripeness, that is, when the olives are riper.

Are there specific characteristics of green olive oil?

Yes! Green olive oil is made from younger olives, and this obviously affects its quality in several ways:

  • Flavor : Green olive oils tend to be more intense in their levels of bitter and spicy , something associated with a higher concentration of polyphenols 1 .
  • Aroma: Green olive oils have fresher aromas, reminiscent of herbs and green fruits.
  • Color: Color is not an indicator of olive oil quality; however, it is normal for olive oils produced from olives harvested green to also be greener. This can be explained by the concentration of chlorophyll 2 , which subsequently dissipates as the olive ripens.

What characterizes a mature olive oil?

Olive oil made from ripe olives has very different characteristics from green olive oil. Let's see:

  1. Flavor : Mature olive oil tends to have a less bitter and spicy flavor compared to green olive oil. The sensory profile is usually smoother and more pungent, with sweeter notes, reminiscent of ripe fruit.
  2. Color : We already know that the color of olive oil is not a quality criterion, however, it is normal for a mature olive oil to have a more yellowish color. This difference occurs due to the lower amount of chlorophyll and the increase in carotenoids 3 .
  3. Lower polyphenol content : Ripe olives are harvested later, therefore they have a lower polyphenol content. Thus, the nutritional profile of ripe olive oils has a lower antioxidant content compared to green olive oils.

But don't ripe olives contain more oil?

This is a common myth, but it's not entirely correct. Olive oil is already formed when the olives reach their ideal point of ripeness, as the lipid formation process occurs during the fruit's growth phase. Over time and with subsequent harvests, the olives begin to lose weight, mainly due to water evaporation.

Therefore, when harvesting an olive later, after it has lost some of its water, the yield of olive oil relative to the weight of the olive will be greater. However, the total amount of oil extracted from the fruit remains the same.

It is important to note that late harvesting increases the risk of olive spoilage, which can compromise the quality of the olive oil produced. Although it is mentioned that olive oils from ripe olives have a higher yield than those obtained from green olives, this is only due to the fact that ripe olives are lighter because of water loss.

How should I use these olive oils?

You green olive oils They possess intense flavor and aroma, making them ideal for use cold as a finishing touch to dishes and salads. Their flavor profile may also require some moderation, so as not to overpower other flavors in the dish.

You mature olive oils They have a milder flavor, which makes them more versatile and adaptable to different dishes, and they are also ideal for those who prefer olive oils with less intense, bitter, and spicy flavors.

And what about the olive oils from Quinta Mourisca?

In At Quinta Mourisca , we like to have different vintages so that our customers can have a more comprehensive experience of the world of olive oils.

For many years, we only produced mature olive oils (which, incidentally, was the norm in the olive oil market). Ours Altitude It is a mature olive oil produced from olives (from olive trees located at altitudes of over 800 meters) harvested at full maturity of the Madural, Verdeal and Cobrançosa varieties. It is an olive oil recognized for its smoothness and has organic certification and the Trás-os-Montes Protected Designation of Origin (PDO).

Three years ago, we "entered" the world of green olive oil, being the first of ours. Negrinha do Freixo . Produced exclusively with Negrinha do Freixo olives, this olive oil is characterized by its intense bitter and spicy profile.

He was followed by Madural Verde is also a single-varietal olive oil produced exclusively with Madural olives and certified organic, but it has a milder profile than Negrinha.

  1. Polyphenols are bioactive compounds found in plants, including fruits, vegetables, grains, red wine, tea, and olive oil, and are recognized for their antioxidant and anti-inflammatory properties, which may be beneficial to health. ↩︎
  2. Chlorophyll is the green pigment found in plants, algae, and some bacteria, responsible for absorbing sunlight during photosynthesis . ↩︎
  3. Carotenoids are natural pigments found in plants, algae, and bacteria, and are responsible for "coloring" them with variations between yellow, orange, and red in fruits, vegetables, and flowers (examples include carrots, pumpkins, peppers, and tomatoes). 

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