What are the characteristics of a good olive oil?

The Color of Olive Oil:

The most important factor determining the color of olive oil is when the olives were picked. At the beginning of the harvest the olives are green, but as they ripen they turn pink and eventually black. Early picking of olives yields dark and greenish colored olive oil, while later picking yields light and yellowish colored olive oil. The olive oil we offer is dark green in color because it is obtained from early harvested olives.

Aroma of Olive Oil:

A good quality olive oil is expected to smell grassy and fruity. Good.
The smell of olive oil should be pleasant and reminiscent of olives. Olive oil may lose its aroma as a result of contact with air, so it should be completely cut off from air during storage. If it makes you want to smell it again, the quality of the olive oil is good.

The Taste of Olive Oil:

The taste of olive oil is described with various adjectives such as almond, grass, hay. Most important
One of its characteristics is a fruity and fresh taste. A good olive oil is good for the front of your mouth
It should leave a fruity aftertaste and slightly burn your nasal passages. A taste reminiscent of earth is due to the higher acidity in the oil of olives picked from the ground. How little processing the olive oil undergoes and how well it is prevented from contact with air and heat are among the important factors that determine its quality. We offer you our olive oils unfiltered. The formation of sediment in unfiltered olive oils is natural and does not affect quality.

Bitterness in Olive Oil:

Fresh and cold-pressed olive oil contains the intense flavor and fragrance of olives. Olive oil can therefore leave a slight bitterness in your throat and may even make you cough.
This bitterness, which burns slightly in the throat, is a positive feature sought in olive oil. Olive oils that contain more phenols and can last longer usually have a more caustic and bitter flavor.

Freezing Olive Oil:

Olive oil stored in the refrigerator may freeze, but this does not affect the quality of the olive oil.”