What to Look for When Buying Olive Oil

When consuming Olive Oil, it is advisable to check its acidity and expiration date. Normally the olive oil should be consumed within 12 months. Previously it was possible to find oil of first and second pressing processes, but now the process is unique and the oil is pressed once in cold or by the variation of pressure and temperature. It is much more common to find extra-virgin olive oil bottled. It is advisable to seek oil bottled in darker packages, since the incidence of light catalyses the oxidation of the product.

When stocking olive oil, consider that light, heat and air are highly detrimental to the product, which should be stored in cool places with little or no light. You can avoid the light by wrapping up the oil with a cloth or napkin. Commonly used dispensing nozzles (such as the ones used in common olive oil sprayers), can also facilitate the oxidation and should be avoided. It is advisable to consume the oil as soon as possible after its opening, so it’s better to store it in smaller packages, that are consumed as soon as they are open.

Olive Oil for All Tastes

The color of the oil can sometimes indicate nuances in its flavor. Usually, the greenest oil has fruity aromas and flavors. When tasted, are typically used small bottles and specific size, color cobalt blue that prevent the trader is influenced by the color of the liquid. Before the tasting the cup is heated for a few seconds in your palm, which causes the release of the juice’s aroma. The taster then absorbs some of the liquid the same way a wine-taster does, pulling it through the air and spreading it with her tongue across her mouth so she can taste it.

The aroma of the oil should not indicate any shortcomings with it. Its taste should be fruity and may contain other flavorings including herbs, plants or olive paste. It may also contain some important traits, like bitterness or spiciness, indicating the presence of polyphenols. Elements such as metallic taste, sourness or other negative factors are noticeable acidity on the palate, and indicate a low-quality oil.

Usually, the lighter olive oil is most suitable to be used in salads, vegetables and white meats. The most pronounced olive oils are best utilized in red meat and cooked.