You simply cannot measure the quality of an extra virgin olive oil by its color. Sure, a bright green/golden colored oil might look fresh and delicious but unfortunately it may not be a superior quality olive oil. Both green and golden yellow oils can be of extra virgin grade. Here are some pointers for those of you know would like to find a good extra virgin olive oil.
Look for harvest or batch date on the back of the label.
Olive oils typically have a shelf life of approximately 2 to 3 years (depending on polyphenol content/storage temperature/exposure to air and light, described further down). Olive oils that have exceeded their shelf life end up going rancid. You will recognize a rancid olive oil when you smell and taste one. Rancid olive oils will smell like crayons and will most likely taste like old nuts or clay putty and have a very greasy feeling in the mouth.
Olive oils typically have a shelf life of approximately 2 to 3 years (depending on polyphenol content/storage temperature/exposure to air and light, described further down). Olive oils that have exceeded their shelf life end up going rancid. You will recognize a rancid olive oil when you smell and taste one. Rancid olive oils will smell like crayons and will most likely taste like old nuts or clay putty and have a very greasy feeling in the mouth.
Scan to see if the oil is recognized as a PDO or PGI
Does the oil taste bitter?
Unlike many other food products, an extra virgin olive oil with a peppery, bitter bite at the finish is a very positive characteristic and signifies that the olive oil is fresh and loaded with antioxidants (particularly polyphenols). Tasting panel experts use this characteristic of bitterness as one of their criteria when judging olive oil quality.
Does the oil taste fruity?
Like bitterness, olive oil experts also place a great deal of importance on fruitness of an olive oil. A fruity olive oil is generally preferred by many as it is defined as a fresh olive fruit taste. Great olive oils can have certain fruity flavors such as green apple, apricot, fresh cut grass, bananas, etc.
Like bitterness, olive oil experts also place a great deal of importance on fruitness of an olive oil. A fruity olive oil is generally preferred by many as it is defined as a fresh olive fruit taste. Great olive oils can have certain fruity flavors such as green apple, apricot, fresh cut grass, bananas, etc.
Is the oil Artisanal?
Chances are that if your extra virgin olive oil is artisanal, then it is a higher quality extra virgin olive oil that hasn’t been blended with other cheap and inferior olive oils. Also, the producer is typically choosing which olives to press or centrifuge.
Is the oil low in Free Fatty Acids?
Abbreviated as FFA, this acidity ratio is a very important measure for olive oils. The higher the free fatty acids (FFA) in an olive oil, the greater the chance the oil was extracted carelessly meaning it wasn’t pressed right away or was extracted from damaged or bruised olive fruit. The International Olive Council (IOC) in Madrid along with the United States Department of Agriculture (USDA) have determined that an “extra virgin” olive oil MUST have a free fatty acid content of 0.8% or less.
Is the oil high in Polyphenol Content?
These are natural antioxidants found in olive oil which give an oil its peppery bite. The more peppery the bite means that an oil is loaded with these antioxidants. Not only do polyphenols benefit your health (lowering cholesterol, blood pressure and help to sooth burns) they also increase the oil’s shelf life! Also to note, the more polyphenol content in an olive oil, the lower its smoke point. In other words, olive oils high in polyphenols should not be used for frying at very high temperatures.
No comments:
Post a Comment