Some factors that determine the quality of an oil are the cultivation area and the variety of fruits grown, the climate, the technology used in harvesting the fruits, their level of ripeness, storage times and conditions, extraction techniques , the conservation of the oil, the hygiene and the treatments that plants and soils receive.

To be considered 'Extra Virgin', our olive oil must have a percentage of free fatty acids (commonly called acidity) between 0 and 0.8%. This is an important factor when choosing a high-quality oil. Color does not always demonstrate the quality of the oil. Good oil can range from green to golden yellow. Since color is not a sure sign of quality, experts test olive oil in dark, non-transparent glasses. The color of the product depends on the main substances of the olive fruit from which the oil was obtained. The taste and the level of free fatty acids are linked to: the variety of trees, the soil where the olive tree is located, the cultivation and harvesting methods, the pressing techniques, the conservation of the oil. Every detail is important to obtain a high quality oil.