These simple tips will help you choose a high-quality oil, without needing to be an expert
- Price as a quality guide In such a competitive olive oil market, prices usually mirror the real production costs involved.
Buying oil based solely on price can be a mistake that ends up costing you more in the end.
An oil might have a lower price because it has been on the shelf for too long, or for other reasons; however, generally speaking, be wary of overly aggressive price discounts.
- Read the label carefully. Olive oil labels can often be quite confusing, especially if you're not sure about the different types of oil and how to tell them apart.
If an oil is truly Extra Virgin, it will be clearly stated on the label, along with the clear identification of the producer or mill.
Terms like ‘mild’ or ‘light’, as well as those referring to acidity percentages, often correspond to refined olive oils rather than Extra Virgin.
- Check the harvest date. The 'Best Before' date alone is not enough, as not all oil is bottled at once. We store it in stainless steel tanks to keep it in perfect condition. However, over time, while it retains its 'Extra Virgin' classification, it gradually loses some of its sensory qualities.
- Choose dark bottles or light-proof packaging. Light plays a major role in the degradation of olive oil. Therefore, whenever possible, opt for opaque or dark bottles to ensure the oil remains in perfect condition.
- Check the aroma before using it. Upon opening and smelling the oil, check for a 'fruity' characteristic (whether green or ripe). If it smells rancid, musty, vinegary, or if it simply has no aroma at all, it is not true Extra Virgin Olive Oil.