Why is the olive oil dark green?

In the world of olive oil, colour speaks volumes. And when it comes to our extra virgin olive oil from Canterbury, the deep, dark green hue isn’t just a visual delight—it’s a signal of purity, potency, and place.

Climate and Cultivar: Nature’s Palette

Canterbury’s cooler climate and risk of early frosts mean olives are harvested earlier in the season, often while still unripe. This early harvest is key:

• Unripe olives contain higher levels of chlorophyll, the green pigment responsible for the oil’s vibrant colour.

• The shorter growing season preserves these pigments, resulting in a richer green oil compared to warmer regions where olives ripen longer and chlorophyll breaks down.

Cold Pressed Freshness

Extra virgin olive oil is extracted through cold pressing, a method that retains natural compounds:

• Chlorophyll and carotenoids remain intact, contributing not only to the colour but also to the oil’s antioxidant profile.

• Canterbury producers like South Lea Olives pride themselves on pressing and bottling locally, ensuring minimal degradation of colour and flavour.

A Taste That Matches the Shade

That dark green colour isn’t just aesthetic—it’s a preview of the flavour:

• Expect grassy, peppery notes with a bold finish, reminiscent of Tuscan-style oils.

• The high oxidative stability and freshness make it ideal for drizzling over vegetables, dressing salads, or pairing with crusty bread.