How to Сhoose Olive Oil?

It’s no secret that what is often sold as Italian olive oil can actually come from other origins, such as Spain, Morocco, or Tunisia. Obviously, with low-quality fakes, consumers may drastically change their opinion of olive oil, missing out on the authentic experience of oil made from select olives grown in the vast fields under the Tuscan sun.

We’ve gathered some constructive tips that will assist you in identifying and choosing authentic olive oil.

1. Check the producer’s name online and make sure they are legitimate. Manufacturers of this product typically welcome visitors to their groves and even install webcams to allow potential buyers to verify that the entire process of making the so-called “liquid gold” complies with standards. Reputable olive oil producers also regularly participate in various competitions where they receive awards, which can often be found on the company’s website.
2. Pay attention to the small print on the label. According to standards set in the U.S. and the European Union, producers are required to indicate the true origin of their products. Many companies often display “Made in Italy” prominently on the label, which naturally catches the eye. However, in smaller print, they list the actual place of production. Be cautious and read carefully.
3. The green color of the oil does not indicate high quality. The color of olive oil is not a crucial factor when choosing it. It typically ranges from yellow to green shades. However, a rich green color doesn’t mean the oil is of the highest quality. Interestingly, experts who evaluate oil wear glasses with blue or green lenses ignore the color of the product they’re assessing.
4. Number of processing stages. Olives are pressed only once through a special press. The term “first press” doesn’t imply that additional presses (if they existed) would improve the oil’s quality. Therefore, phrases like “first press” on the label are merely a marketing tactic designed to influence buyers.
5. Extra virgin olive oil is made using only mechanical means, without the use of solvents or other substances, at temperatures below 30°C (86°F). Olive oil produced at higher temperatures cannot be classified as extra virgin.
6. Remember that oxygen, light, and high temperatures are the worst conditions for storing olive oil. For this reason, it should be stored in a dark place with minimal oxygen exposure. Before purchasing a bottle of “liquid gold,” make sure the seller has stored it properly.
7. Olive oil is not a product that improves with time. Before buying, check the production date and choose a bottle from the current year’s harvest. Purchase only the amount of oil you need; there’s no need to stock up for years in advance.
8. And finally, if you’re lucky enough to visit Italy, don’t miss the chance to visit an olive grove and see firsthand how this amazing product is made! Olive plantations are traditionally abundant in southern Italy, particularly in the regions of Puglia and Sicily, as well as in Lazio near Rome.