Canada 
Alberta 
British Columbia 
Manitoba
New Brunswick 
Newfoundland Labrador 
Nova Scotia 
Ontario 
Prince Edward Island 
Quebec 
Saskatchewan 
United States 
Belgium
France 
Italy 
Switzerland
Elsewhere
Elsewhere
×
Elsewhere
Elsewhere
6 Tips for Choosing Olive Oil
4. Color and filtration are important?
The color of the oil varies depending on the color of the olives used to produce it and their degree of maturation. In general, if the oil was produced with ripe olives it is golden yellow, if it was produced with young olives it is greener. The color of the oil is not a guarantee of its quality.
Filtration is an optional step that removes suspended olive particles. Unfiltered olive oil may appear cloudy and is likely to contain sediment at the bottom of the bottle. It has a more intense and fresher flavor at first, but it will oxidize more quickly. On the other hand, filtered olive oil is more transparent and less intense in taste, but it will have a slightly longer shelf life. Filtration is therefore not a guarantee of quality, but is simply a question of preference.
5. Learn to taste
As with wine, each olive oil has its own tastes and you must learn to savour them in order to fully appreciate the differences. Let the smell and your palate guide you and discover for yourself what you like best.
6. Use it liberally
Learn to replace your sources of fat with olive oil, both in salads and for cooking, because, according to numerous scientific studies, the beneficial effects on health are linked to the daily use of significant quantities (60-80mL). Contrary to popular belief, olive oil tolerates heat very well and can therefore even be used for frying.
Once opened, it must be consumed quickly, because its fatty acids oxidize over time. It must also be protected from air, light, and heat. The ideal location is to store it in a well-closed opaque container and in a cool place (15 to 18°C), but not in the refrigerator.
And the price?
Unfortunately, due to droughts and poor harvests in Europe, the price of olive oil is skyrocketing (the average price has more than doubled in the last three years). That being said, be aware that its selling price is not always a guarantee of its quality, but a low price is a good reason to doubt the quality of the product.
Author
Cinzia Cuneo, founder of SOSCuisine.com, never wanted to neglect the quality of her food. She shares her special expertise to make good food quickly and without complications!
Leave a Reply