Olive oil is much more than just a culinary ingredient; it is a fundamental pillar of the Mediterranean diet and a real liquid treasure for our health. However, not all olive oils are the same, and choosing the right one can make all the difference for an extraordinary gastronomic experience.
In a market saturated with choice, knowing how to select a quality olive oil has become an art in itself. Whether you use it to dress salads, cook elaborate dishes or simply to dip good bread in, choosing a superior olive oil will not only elevate your meals, but also bring valuable benefits to your well-being.
In this guide, we'll reveal the secrets of how to identify and selecting the best olive oilensuring that every drop that reaches your table is pure, tasty and packed with health benefits.
Learn about the different types of oil
Before we get into the details, it is crucial to understand the different types of olive oil available on the market:
- Extra Virgin Olive Oil (EVOO)The jewel in the crown. It is the highest quality oil, obtained directly from olives in perfect condition and subjected only to a treatment of washing, decanting, centrifugation and filtering.
- Virgin Olive OilSimilar to extra virgin, but with slight differences in its chemical or sensory parameters.
- Olive OilA blend of refined and virgin oil, its acidity is less than 1 gram.
- Olive Pomace OilThe lowest quality olive oil, obtained by chemical processes and made from a mixture of the residual olive oil and olive residues, such as pits, skin or pulp.
To guarantee the best quality and health benefits, you should always opt for Extra Virgin Olive Oil.
7 tips for choosing a good olive oil
Choosing the right oil can be overwhelming with so many options available. To help you make the best decision, we've compiled these 7 tips to guide you through the process. choosing the perfect olive oil for your table.
Always opt for extra virgin olive oil (EVOO).
The extra virgin olive oil is the highest category and pure olive oil you can find. It is obtained directly from olives in an optimum state of ripeness, using only mechanical processes that preserve all its nutritional and organoleptic properties.
Unlike other oils, EVOO does not undergo any refining process, ensuring that it retains its antioxidants, vitamins and healthy fatty acids intact. By choosing EVOO, you are not only opting for superior taste, but also for a product that offers maximum health benefits.
Remember that the label must clearly state "extra virgin olive oil" or "EVOO". Any other designation, such as simply "olive oil" or "light olive oil", indicates that the product has undergone refining processes that diminish its quality and health properties.
Pay attention to harvest and best-before dates
Freshness is crucial when it comes to olive oil. A good EVOO should ideally be consumed within a year of harvesting to enjoy its full potential in flavour and health benefits. Look for the harvest or bottling date on the label; the more recent, the better.
Some quality producers even indicate the exact harvest date of the olives. In addition to the harvest date, look at the best-before date. A quality oil usually has a shelf life of 18 to 24 months after bottling.
Examine the packaging and its information
The packaging not only protects the oil, but can also give you clues as to its quality. The best olive oils often come in dark glass bottles or opaque tins. This is no coincidence: light and heat are the enemies of olive oil, as they accelerate its oxidation and degradation.
A producer who cares about the quality of his oil will invest in packaging that protects it properly. In addition to the material of the packaging, pay attention to the information it provides. A quality oil usually provides details about its origin, the variety of olive used, and even the extraction method.
Some include information on the sensory profile of the oil, describing its flavour and aroma notes. The more information the producer provides, the more likely it is that he is proud of his product and that it is of high quality.
Identifies origin and quality certifications
The origin of the oil can tell you a lot about its quality and characteristics. Regions with a long olive-growing tradition such as Spain, Italy or Greece often produce excellent oils. Look for oils with Protected Designation of Origin (PDO) or Protected Geographical Indication (PGI), which guarantee that the oil comes from a specific region and meets strict quality standards.
These certifications ensure that the oil has been produced, processed and elaborated in a specific geographical area, following traditional and controlled methods. In Spain, Jaén is the only province with the PGI for its olive oils.. Therefore, if buying AOVE from Jaén with the PGI stamp you are buying top quality.
Evaluates price in relation to quality
Although price is not always an infallible indicator of quality, it is true that producing a good extra virgin olive oil requires a lot of effort, time and care, which is reflected in its cost. High quality EVOO will rarely be cheap. Be wary of offers that are too cheap.
The production of quality EVOO involves significant costs: from the careful cultivation of the olive trees to harvesting at the optimum time, to a meticulous extraction process and packaging that preserves all its properties. All of this comes at a price.
Trust your senses: looks, smells and tastes.
Once you have taken the oil home, your senses will be your best allies in assessing its quality. Start with the appearance: a good EVOO can vary in colour from deep green to golden, depending on the variety of olive and its degree of ripeness. However, colour is not a definitive indicator of quality.
Next, assess the aroma: warm the oil a little in your hand and smell it. A quality EVOO should have a fresh, fruity aroma, with notes that may be reminiscent of freshly cut grass, apple, almond or tomato, depending on the variety.
Finally, test it: a good oil should have a clean and fresh taste in the mouthThe presence of a slight spiciness or bitterness is a good sign, indicating the presence of healthy antioxidants. The presence of a slight spiciness or bitterness is a good sign, as it indicates the presence of healthy antioxidants. Remember that, as with wine, appreciating the nuances of olive oil is a skill that develops with practice. Don't be afraid to try different varieties and compare their sensory profiles.
Store and use your oil correctly
Once you have selected a good olive oil, it is crucial to store and use it correctly to preserve its quality. Olive oil is sensitive to four main factors: light, heat, air and weather. Store your oil in a cool, dark place, away from heat sources such as the oven.
The ideal storage temperature is between 14°C and 18°C. Keep the container tightly closed when not in use to avoid exposure to air, which can oxidise the oil. If you have purchased a large quantity, consider transferring some to a smaller bottle for everyday use, keeping the rest tightly sealed.
By following these storage guidelines, you will be able to enjoy your olive oil at its best for longer, making the most of its flavour and health benefits.
Now you know the best tips on how to choose a good olive oil, follow these tips and enjoy a quality EVOO in your recipes.