First of all, always go for dark bottles that protect their content from light and avoid its oxidation.
Labels should give us basic information: the olives’ geographical origin, their type, where they have been pressed and where the oil has been bottled.
• Acidity should always be lower than 3%
• Olives should always be cold pressed, which means the process should take place at less than 27 degree Celsius to keep flavors intact.
• Color and clearness are important parameters to recognize a quality extra virgin olive oil.
• It shouldn’t be too liquid, as it would mean it contains high quantities of polyunsaturated fats.
• It should smell fresh, with hints of freshly cut grass, tomato peels, almonds, artichoke leaves.
• It should taste bitter and tangy, that is, rich in polyphenols!
• Make sure its expiration date isn’t over 18 months from production and that price isn’t lower than 18 USD per litre (15 Euro).
If all these parameters are met, than you got yourself a great bottle of extra virgin olive oil! Try it also to fry: it’ll surprise you.
And of course, always check the label says 100% Italian.
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