Extra virgin olive oil is increasingly at the center of attention: between price increases, product shortages and food fraud, choosing the right one has become even more important. The flagship of the Mediterranean diet, EVO oil is not all the same – here’s how to recognize a truly quality product.
We have talked many times about the benefits of extra virgin olive oil, proven several times by science. It is important to know the properties of our favorite oil but equally important, if we want to enjoy its benefits, is also to choose a quality and well-preserved product. The best thing, certainly, is to buy a quality one from a trusted farmer or better yet, for those who have the possibility and the olive groves, to self-produce it, but if we are forced to buy it from large retailers, what should we pay attention to? The price is certainly the first element that attracts attention, but in the case of green gold, it is always advisable to evaluate the offers and never go below a certain price.
Today, a true quality Italian extra virgin olive oil cannot cost less than 10–12 euros per liter. Lower prices should raise suspicion of an imported or mixed product. Always check the origin of the olives and be wary of “Made in Italy” bottles which actually come from non-EU countries.
The choice of oil may therefore not be simple. Consider, among other things, that some oils sold in the supermarket, labeled as “extra virgin”, were found by some tests to be only “virgin”.
(Read also: Olive oil, almost half is not really extra virgin. Monini and Bertolli the two best)
This “downgrading” may have occurred due to factors such as the oil’s exposure to light and air but also to the simple passage of time, all circumstances that favor the oxidation of the oil (also decreasing its polyphenol content) and the loss of some of the characteristics that qualify it as extra virgin olive oil.
Recent studies have confirmed that factors such as oxygen, temperature and light exposure can lead to oil degradation. Research published in Journal of Food Quality found that even in oil varieties with high levels of antioxidants (such as olive oil), oxidation can occur due to external factors.
Given that the polyphenols present in extra virgin olive oil contribute to giving it many of its benefits, the goal is to purchase a product with a high content of these substances.
How to do it? Here are 3 simple tips.
Read all the details on the label
The year of harvest and production of the oil is often not written on the label, an important indication for us consumers, as knowing when the oil was produced helps us understand how long it has remained on the shelf and therefore the risk that it has lost part of its polyphenol content.
However, we can always see on the label whether the organic mark is affixed and the possible presence of the DOP or IGP denomination.
As Armando Manni recalls:
The DOP designation guarantees that the products are grown and packaged locally. It is a guarantee that the food has been made by local farmers and artisans, using traditional methods. Both names provide a guarantee of quality and indicate where the oil comes from.
Check the QR Code on the label: many serious companies today insert a code that refers directly to the mill, the production batch and the chemical analyzes of the oil. It is a sign of transparency and quality.
Choose dark, opaque bottles
Often, and it is a good habit, we stop to read the labels but in the case of oil it is also very important to choose a product packaged with a suitable bottle. Never buy an oil in a transparent container, which is more easily exposed to the sun’s rays and therefore to the oxidation we talked about above. To be stored correctly, the oil needs a dark and opaque bottle.
Still regarding the bottle, it is best not to be tempted to purchase one that is too large in an attempt to save money, as these risk remaining in the house for a very long time before being used and therefore the oil could deteriorate more easily. It is therefore better to choose, when possible, smaller bottles or buy large ones, but transfer part of the oil into a small bottle and keep the rest tightly closed in a dark place to limit exposure to light and heat to a minimum, thus preventing it from losing its characteristics.
Check for sediment
If you see sediment at the bottom of the oil bottle, it is best to choose something else. On the one hand, as we have already said, if the bottle in which the oil is stored allows you to see inside, it is not the best to choose, but the sediment itself is also a feature to avoid.
As oil producer Armando Manni stated:
If you find sediment in the bottle of extra virgin olive oil, it means that the oil has not been filtered. If the oil is not filtered (or not filtered properly), it will accelerate the natural oxidation of the extra virgin olive oil.
One last, important piece of advice
A final piece of advice is to be wary of prices that are too low and above all, when possible, to buy extra virgin olive oil directly from the producer, even better if the oil is from organic farming. The best time to buy new oil is between November and January, when the freshly pressed product arrives. If you can, always prefer local oil mills or agricultural cooperatives: in addition to quality, you will support the short supply chain and the territory.
Sources: Journal of Food Quality
