Why Do Celebrity Chefs Love Extra Virgin Olive Oil So Much?

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Why Are Quality Olive Oils Like Morocco Gold Found In The Best Kitchens?

Celebrity Chefs Love Extra Virgin Olive Oil
Celebrity Chefs Love Extra Virgin Olive Oil

It’s a truth universally acknowledged by lovers of the Mediterranean Diet: Not all olive oil is the same.  Morocco Gold is proud to produce the very best extra virgin olive oil and we work hard to lay claim to this exclusive label.

Our fresh harvest is bursting with the same distinctive green fruitiness, hints of sweet almonds, fresh turf and herbs with a distinct ‘pepperiness’ – the mark of the finest extra virgin olive oil.

Some of the world’s top celebrity chefs agree that choosing to use genuine extra virgin olive oil in your cooking is a great way to guarantee quality of flavour in your dishes.  It is an extremely versatile cooking ingredient and can be used on salads, as a dip, for roasting or for adding finishing touches to hot food.

Extra virgin olive oil has been around for centuries but has never been more popular among sone of our most respected celebrity chefs.

Jamie Oliver
Jamie Oliver & extra Virgin Olive Oil

Many think the British celebrity chef, restaurateur and media personality, Jamie Oliver, is responsible for the skyrocketing popularity of extra virgin olive oil in the U.K. over the past ten years.  Jamie Oliver has even admitted to using extra virgin olive oil, not just for his cooking, but as a body moisturiser. 

Many other celebrity chefs who use extra virgin olive oil like Morocco Gold are quick to defend the use of this versatile ‘liquid gold’ in their kitchens:

“I love fresh citrus and always keep lemons, limes, and oranges on hand; they come in handy for spritzing up quickly grilled meats, seafoods, and vegetables, especially when followed up by a quick drizzle of extra virgin olive oil.”

Emeril Lagasse

“I always have a good quality extra virgin olive oil. A cheap quality oil will end up cheapening your dishes. And I love sweetening my dishes with maple syrup. It has a bit of a bitter kick at the end that works wonderfully in savoury dishes.”

Nadia Giosia

“I use a lot of spices, fresh veggies and fruit, extra virgin olive oil, nuts, avocado, soybeans and organic ingredients as often as possible. We need fat in our diets and using the healthier fats is key.”

Todd English

So just what is all the fuss about?  And how do you know which extra virgin olive oil to choose?

How Do I Choose The Right Kind Of Olive Oil?

Morocco Gold Extra Virgin Olive Oil Bread Oil
Morocco Gold Extra Virgin Olive Oil

There are different grades of olive oil and associated standards are defined by the International Olive Council. In summary there are five different types of olive oil:

Why is Extra Virgin Olive Oil So Special?

Extra virgin olive oil is the highest quality, best extra virgin olive oil you can get. Genuine extra virgin olive oil is rare and as a result is slightly more expensive.

The chemical characteristics of extra virgin olive oil (as with all vegetable oils) give an indication of the care with which it was made and stored: how the fruit was grown, transported and harvested, how it was pressed into oil, and how the oil was packaged and bottled. Stringent chemical analysis also helps to determine if the oil is adulterated in any way. The chemical standards for extra virgin olive oil are the highest of all the grades and, as such, offer a guarantee of quality.


The definition of extra virgin olive oil is very precise regards production methods, taste and chemical composition. To be certified as extra virgin, an olive oil must:

  • Come from a single source, it is not mixed / blended with other olive oils, even if they are of extra virgin quality
  • Come from the first pressing of fresh, young olives, normally within 24 hours of harvesting
  • Be extracted purely by mechanical means at temperatures specifically below 28C.
  • Have free fatty acid or acidity level (normally measured as oleic acid) of less than 0.8%.
  • Be defect free and have a perfect taste and aroma.

Extra virgin olive oil is the highest grade and best tasting olive oil. The organoleptic (taste) characteristics of a high-quality extra virgin olive oil are typically:


  • It has pleasant spicy, fruity flavours characteristic of fresh ripe or green olives. Fruitiness varies with the variety of olive. Green fruit yields olive oils that are grassy and herbaceous.
  • More mature, ripe fruit yields olive oils that are milder, aromatic, buttery and floral.


  • Creating a pleasant acrid flavour or sensation on the tongue


  • Creating a peppery sensation in the mouth and throat.

High quality extra virgin olive oils also contain the antioxidants and polyphenols that give the health enhancing qualities associated with olive oil.

According to another celebrity chef, Gordon Ramsay (at gordonramsayrestaurants.com) : “What we’re really looking for in extra virgin olive oil is low acidity (1 per cent or under) and a high rating (6.5 plus) for organoleptic qualities – meaning how good it smells, tastes and looks.  If an oil only scored 3.5 or 4 on the organoleptic scale and had an acidity of 3 per cent, it would qualify as virgin oil rather than extra virgin.

The acidity level of Morocco Gold’s latest (2021) Harvest is an impressive 0.2%!

Why Buy New Harvest Extra Virgin Olive Oil?

For us at Morocco Gold, providing the freshest extra virgin olive oil to our customers is vital. Freshness is key to the wonderful intensity and richness of flavour, also to providing the health enhancing polyphenols within Morocco Gold extra virgin olive oil.

That is why as a matter of policy, we only sell extra virgin olive oil on our website that is from the latest years harvest. By doing this we are guaranteeing the freshest extra virgin olive oil we have available.