The colour of an olive oil is not linked to quality or flavor, contrary to what people think. It is true that food enters into our eyes and the fact of finding a greener olive oil leads us to think it may be of a better quality. In this case, the colour of the olive oils have to do with the taste, but not with the quality.
Green olive oil is usually more fruity and bitter, commonly used for toasts, salads and for giving a different touch to certain foods, snacks or grilled meals. The olive oil with a slightly yellowish tone comes from more mature olives and has sweetest nuances since the fruit has been picked at its optimum time of maturation. The olive oil yields and the differences in the collection processes make differences among OOEV. Those whose color is intense green is superior price to more yellow olive oils, so both are considered Extra Virgin quality.