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How to recognise a good olive oil?

How to recognise a good olive oil?

Extra Virgin Olive Oil is one of the main ingredients in the Mediterranean diet. Its multiple benefits are increasingly evident, publicised and known. But, faced with the quantity of oils, how can we recognise a good oil?

At Verde Esmeralda Olive we are going to share with you a series of tips to take into account before choosing an oil.

1. Olive Oil, Virgin Olive Oil or Extra Virgin Olive Oil?

The first thing we have to look at to know if we are in front of a good oil is whether it is only olive oil, virgin olive oil or extra virgin olive oil.

Extra virgin and virgin olive oil are considered olive juice, as it is directly the elixir of what we extract from the olive. In order to differentiate between virgin and extra virgin, different quality studies are carried out. Firstly, a physical and chemical analysis is carried out. With this analysis we make the first classification, and then a sensory analysis is carried out to taste them. After these tests, we differentiate the oil into 3 qualities: extra virgin, virgin or lampante.

Extra virgin oil is perfect and impeccable, it has no anomalies. When the oil presents some anomaly, it is considered virgin. If these anomalies are very serious or very abundant, it is considered lampante. But, what do we do with this last oil?

As it cannot be packaged, labelled or intended for consumption, these oils are taken to the refinery. When the oil is refined, it is mixed with virgin olive oil. This oil is the most consumed in Spain, being of poorer quality than virgin or extra virgin.

2. Description of the oil

Additional information, such as a description of how they have been harvested, milled and whether they have undergone any chemical processing, should appear on the labelling.

3. Best-before date

The best-before date must appear on the labelling. This date indicates the best estimate of the time to consume it, as we are not talking about an expiry date, since the oil does not become toxic, it can simply lose quality.

It should be borne in mind that the closer we are to the date on which the olives were harvested, the better. The year of the harvest must be written on the bottles, the more recent the date the better.

Degree of acidity

Acidity is an anomaly, so the lower the degree of acidity, the better the quality of the oil in question. When it is less than 0.8 it is considered extra virgin, and once it exceeds 0.8 it is virgin. The more acidity it has, the greater the degree of deterioration and the lower the quality.

5. Packaging material

Temperature and light are the great enemies of oil preservation. Choosing resistant and dark materials will help to protect the quality of the oil. At Verde Esmeralda we recommend separating the bottles from hot places such as the hob or vitro, and try to avoid direct contact with sunlight.

6. Defects

If we find sediment in the oil bottles, we should not buy it. The solids in the oil bottles are the result of the fermentation of the oil, so it should be consumed as soon as possible.

7. What flavour should we never encounter?

When the oil tastes musty, musty, vinegary or even rancid, it means that the oil has deteriorated.

Now that you know how to choose a good oil, we invite you to find out which is your favourite variety!


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