Color is not an accurate indicator of an oil’s quality. The natural pigment in the olives results in a colour difference between oils and there are olive oils from certain regions of origin that have a distinct colour and flavour, just like wines. What is more, an oil’s color can be related to the olives’ harvesting period.
It is a matter of style and taste; green oil may suggest a more robust taste while golden may offer a more delicate, mild one and both can be of the highest quality.