One of the most common mistakes when choosing olive oil is assuming that its color is an indicator of quality. In reality, the color of olive oil alone does not determine whether it is good or bad.

The color of olive oil may vary depending on:

• olive variety,

• harvest timing,

• filtration process,

• Depending on the production technique, its color may range from green to golden yellow.

Early harvest olive oils usually have greener tones, while oils from mature olives may appear more golden-yellow. In unfiltered olive oils, a cloudy appearance is considered natural and not a defect

In professional tastings, olive oil is evaluated in colorless or dark blue glasses. This is done to ensure that the color does not influence the tasting or evaluation process. The true indicators of quality are:

• Aroma on the nose

• Balance of flavors

• Fruity aroma

• Bitterness and pungency balance

Color alone does not provide enough information about any of these criteria. At Sadık Amca, the color of olive oil is a natural result of nature itself and the timing of the harvest. For us, what matters is not the color of the olive oil, but the feeling it leaves behind.