Identifying Quality Olive Oil: Crucial Advice for Shopping
When purchasing olive oil, it's essential to give it a second glance to distinguish high-quality products. Here's how to identify the best olive oils and what details should be on their labels.
Olive oil is a highly sought-after ingredient in various cuisines across the globe. Known for its delicious taste and health benefits, it's no surprise that it's a common staple in many kitchens. Unlike butter and coconut oil, it doesn't contain saturated fats that negatively affect cholesterol levels. However, not all olive oils are created equal, as a 2024 study by Stiftung Warentest reveals: Six of the 23 olive oils they tested received a "poor" rating, while only four were deemed "good." Thus, vigilance is crucial when shopping for olive oil.
Remember the Quality Grade
The quality of olive oil is classified into different levels by the European Union: Extra Virgin, Virgin, and olive oil from refined and virgin oils. The highest quality olive oil is Extra Virgin. Per EU regulations, it can't contain any sensory defects like rancid or off-smelling notes. It's also produced using only mechanical methods that don't involve heat. If the bottle states "cold pressed," it means the oil didn't exceed 27 degrees Celsius during production.
If the label doesn't mention "extra," the oil may have imperfections in taste or quality. Olive oils with this designation may have some minor sensory flaws.
Refined and virgin olive oils are generally perfect for cooking purposes. They have a mild flavor suitable for frying.
Origin and Harvest Year Matter
The label should also show the production origin and, ideally, the harvest year of the olives. This information can also be vital for wines. Like wines, the location and cultivation method affect olive oil's flavor profile. While it's not mandatory, the harvest year is still valuable data.
The bottle might also include optional details such as the variety of olives used, whether they were handpicked, or if the oil was filtered. Unfiltered oils have a shorter shelf life. Popular varieties for olive oil include the strong and intense Picual from Andalusia, the moderately sweet and fruity Arbequina from Catalonia, the spicy Koroneiki from Greece, and the mild Leccino from Tuscany.
Quality Olive Oil Depends on its Price
The price is a critical factor in choosing the right olive oil. Stiftung Warentest advises spending a bit more. A decent liter of quality olive oil shouldn't cost less than ten euros. The best-performing oil in the test even costs a whopping 46 euros per liter.
Affordable options could be misleading: they're often lower quality and may not be ethically produced. From a health standpoint, these oils aren't necessarily beneficial and could even be harmful.
To verify whether a native olive oil has been adulterated with a less expensive oil or another type of oil, lab testing is required. Additionally, a trained palate and nose can distinguish between high-quality and subpar oils.
When sampling olive oil, warm it by placing the bottle between your palms. Then, smell the aroma components that rise to the top of the bottle. The olfactory test could indicate whether the olive oil smells green or ripe, depending on the variety and the harvest season. A quality oil should be intensive and harmonious, with no overpowering bitterness or sharpness. However, bitterness and sharpness are naturally occurring indicators of freshness in olive oil. Any unpleasant smells or tastes mean the olive oil is not up to par.
Finally, consider the packaging. Always opt for dark glass bottles to protect the oil from harmful elements. Light, heat, and air can cause oxidation, spoiling the oil. Metal packaging is risky too, as the metal could leach into the oil over time.
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- Many consumers rely on Öko-Test reviews when choosing their olive oil, as their 2024 study revealed some olive oils to be of poor quality, with only a few receiving a good rating.
- As an advisor, I would suggest checking the harvest year and origin of the olives on the label, as these factors can significantly impact the taste and quality of the olive oil, just like with wines.
Source: www.ntv.de
