How can I assess the quality of olive oil?

For assessing the quality of olive oil, a number of parameters are used, including how the olives are selected and how they are pushing. Ideally, you should be able to taste oil before purchasing to assess its quality, but if it is not possible, you need to look for several things to help you make informed decisions. Fresh, cold pressed oil with even, pure color is usually the best. Most nations are members of the International Council of Olive Oil, which has heavy standards for marking to provide insight into the quality and taste of oil. Unfortunately, the United States does not belong to US consumers, and therefore American labels can be so clear.

The best olive oil tends to come from hand -selected olives that are cold pressed, and the highest quality pressing is the first pressing. Hand collecting ensures that no bad olives have been mixed to the dose to make the taste of the oil as well as leaves, twigs, Detritus was not mixed with the olive press. BecauseHand collecting takes time, olive oil will be made of hand -harvested olives significantly more expensive. Cold pressing without the use of heat protects complex flavors, while the first pressing is the lowest in acid and will have the most well developed, intense taste. Avoid refined and otherwise processed olive oils at all costs.

If possible, buy fresh oil. If you live in an olive -producing area, you can often take decanters directly into the olive press for the best oil. If this is not possible for you, only buy products with a production date; Although the olive oil stores well, it tastes better fresh. In addition, it should have a uniform color, without turbidity if the weather is not cold. It should be placed in stone, ceramics or glass, because the plastic leaches unpleasant tastes. Olive oil should be stored in a cold, dry, dark place to prevent it to become rancid. If liveGoing in a warm area, buy it in small quantities and use it quickly.

Of course, the taste is the best way to assess olive oil. Shops that supply fine olive oils usually allow their customers to taste. Start by smelling olive oil; It should feel like rich, fruit olives, with a weak touch of pepper. Take a look at the color for clarity, but not much about the color, because different areas produce different colored oils. Then taste a small amount and roll around the mouth before letting it slide on the neck. It should taste clean, rich, fruit and strongly pepper. Really high -quality oil will have an intense bite, although it will be soft with time in the repository. If it tastes butter or otherwise "off", it can be rancid and need to be avoided.