How to know if an olive oil is of good quality?
A good quality oil is often difficult to spot. The choice is wide: there are several oils, from different countries, with different names (extra virgin oil, olive oil, PDO etc. ...).
But, several criteria should be taken into account to identify a good olive oil.
It is advisable to opt for an extra virgin olive oil. Its origin, variety, PDO (Protected Designation of Origin) or DOP (Italian equivalent of PDO) should be indicated on the label.
Here are some tips to make the right choice:
- It is preferable to choose olive oil from a producer, to oil from a cooperative, a trader or a large international company.
- An olive oil can be kept for two years, provided it is well made and well preserved. It is advisable to buy dark green glass bottles that prevent daylight. Also, remember to check the date of conservation, indicated on the bottle, the vintage.
- There are several taste indicators that can determine if the olive oil is rancid, if it has a very pronounced nutty taste, or if it has a greasy texture in the mouth. One can also identify a taste that is close to vinegar if the olives used have undergone fermentation with oxygen. This fermentation develops aromas that can be found in red wine.
- A good olive oil should become cloudy and solidify in less than 2 hours.
- There is no secret, an olive oil is worth its price. A very good quality olive oil will sell for a minimum of 20€ per liter.