Guide to Recognizing a Good Extra Virgin Olive Oil
To recognize a quality extra virgin olive oil, it’s important to pay attention to several factors. First, it’s advisable to verify the oil’s origin: a high-quality extra virgin olive oil should be produced from hand-picked olives processed quickly to ensure maximum freshness and quality. Additionally, it’s important to verify that the oil has been obtained exclusively through mechanical procedures, without the use of solvents or other chemical substances.
In Italy, extra virgin olive oils are sold that can be produced in Italy or in the European community (which also includes Tunisia and Morocco). Without a doubt, the best extra virgin olive oil is cultivated and produced in Italy. This is not about local pride but quality! Here are the main reasons:
• Olives are harvested directly from the olive tree
• Once harvested, the olives are immediately taken to the Mills
• The olives are selected and washed before entering the processing phase
• In Italy, extra virgin olive oil is produced on the same day from olives harvested that day
• “The oil never comes into contact with oxygen once produced and bottled”
• The law in Italy is among the strictest in terms of quality standards
• Only in Italy does the certification of origin (D.O.P.) exist
• Extra virgin olive oil can be produced either by cold extraction or cold pressing
High-Quality Extra Virgin Olive Oil
Another way to verify the quality of extra virgin olive oil is to pay attention to its appearance and taste: a high-quality oil should be clear, light yellow or green in color, and have a fresh and intense aroma. Additionally, it should have a fruity flavor, slightly bitter and pungent, without any rancid or other unpleasant flavors.
Did you know:
– Italy boasts over 500 varieties of olives.
– The country in the world that can produce the next highest number only reaches 60/70!
Italian Extra Virgin Olive Oil is the best in the world for characteristics such as diversity, intensity, taste, quality, purity, nutritional properties, and organoleptic qualities.
How to Recognize Good Olive Oil in a few Steps
1) The purchase price cannot be less than 8 or 9 euros per liter
2) Get a small glass
3) Pour a small amount of oil
4) Cover with one hand and warm the glass with the other
5) Wait a few minutes
6) Uncover the glass and smell it several times
7) Bring a few drops of oil to your mouth and distribute it
8) Inhale air through clenched teeth
9) Discover all the flavors, aromas, and tastes
Related Topics:
– How to distinguish extra virgin olive oil from other types of olive oil (PDF)
– How to recognize extra virgin olive oil
Remember:
a) The tingling sensation in the throat indicates that the oil is rich in antioxidants, which are very useful for preserving our body’s cells and for its own preservation.
b) Extra virgin olive oil should be stored in a dry and preferably dark place.
c) The intensity of flavor depends on the production areas (stronger in the south, milder in the north)
d) Once the bottle is opened, the oil should be consumed within a few months.
Italian extra virgin olive oil is not infinite: for this reason, it is necessary to have total guarantee that what we buy is 100% Italian, as guaranteed by Redoro Mills.
Read here about the origins of Redoro Extra Virgin Olive Oil
For more information on the quality of extra virgin olive oil, we recommend visiting the website of the “National Association of Olive Oil Cities (https://www.cittadellolio.it/), which offers numerous useful tips and information on”“quality olive oil.”