Published in: Olive Oil & Industry Insights

Top Greek Olive Oil Myths (And What the Labels Don’t Tell You)

Top Greek Olive Oil Myths (And What the Labels Don’t Tell You)

Greek olive oil is praised worldwide for its purity, flavor, and health benefits. But with so many terms on labels—“extra virgin,” “first cold press,” “organic,” “pure”—it’s easy to be misled. In this article, we’ll debunk the most common Greek olive oil myths and explain what those labels really mean.

Myth #1: “Extra Virgin” Always Means High Quality

While “extra virgin” is a legal grade that indicates low acidity and high flavor, not all extra virgin olive oils are created equal. Many low-cost oils labeled “extra virgin” are blended, poorly stored, or chemically refined. In Greece, PDO and PGI designations often offer more trustworthy quality cues than just the words “extra virgin.”

Here’s a list of trusted Greek olive brands you can rely on.

Myth #2: “Cold Pressed” Means the Oil Is Raw

“Cold pressed” traditionally refers to extraction at low temperatures (below 27°C) to preserve nutrients and flavor. But many industrial oils still use heat during extraction while using the cold press label loosely. In Greece, authentic cold-pressed oils come from small-batch producers using mechanical, non-thermal methods.

See also: Benefits of Cold Pressed Olives

Myth #3: The Darker the Oil, the Better the Quality

Color is not a reliable indicator of olive oil quality. Dark green hues may result from olive variety or harvest timing, but even low-quality oils can appear dark. Professional tasting is always done with blue glasses to avoid bias from color. Instead of judging by color, focus on aroma, taste, and harvest information on the label.

Myth #4: Olive Oil Doesn’t Expire

Olive oil has a shelf life of about 12–18 months. After that, it may turn rancid and lose health benefits. Light, air, and heat speed up degradation. Always check the harvest date (not just the bottling date), store your oil in a cool, dark place, and use it within a year of opening.

💡 Read how to properly store Greek olive oil

Myth #5: “Pure Olive Oil” Means Better than Extra Virgin

It’s actually the opposite. “Pure olive oil” is often a blend of refined oil and a small amount of virgin oil—making it less flavorful and lower in antioxidants. It’s better suited for high-heat cooking, not salads or dips. Stick to extra virgin for health and taste.

Bonus: Red Flags to Watch For on Olive Oil Labels

• No harvest date listed
• Terms like “light,” “pure,” or “pomace” (usually refined)
• Plastic bottles or clear glass (light exposure = faster spoilage)
• No origin traceability (look for Greek PDO/PGI regions)

➡️ For more help, visit our Greek Olive Oil Label Guide

Bottom Line: Know What You’re Buying

Understanding olive oil labels can save you from wasting money on inferior products. Choose trusted Greek brands, check for origin and harvest date, and avoid vague labeling. If you’re looking for quality, visit our curated list of the Best Greek Olive Oils to Buy in 2025 or discover our top olive oil shops in Athens.

FAQ – Greek Olive Oil Label Myths