The 15 Secrets that you should know about Best Olive Oil Brand
Traditionally a
Mediterranean salad dressing, olive oil has now reached every corner of the
world as the greener, healthier and safer alternative for cooking or frying
oil. Here are 15 secrets you should know about the olive oil you are buying.
1. There are more
than only two types of olive oils
Other than the two
commonly sold, refined and extra virgin olive oil, there are virgin, Pomace,
organic, light and pure olive oils too and each one of them have their own
characteristics.
2. Extra virgin
olive oil is the best for consumption
Your olive oil brand
should be advertising, that with as little as 0.8% acidity, no chemical mixing
and application of industrial refinement, EVOO is the top-grade olive oil that
you can buy to use in your Sunday brunches.
3. But it is not
the only one
Other than EVOO, pure
and Pomace olive oils are also among the top choices of chefs around the world
for cooking.
4. Olive oil is not
always better than other types
Although we know them
to be healthy, it is not always the case that they are way better than
sunflower or soybean oil. Other than EVOO, most other types are
expeller-pressed and refined under heat.
5. Traditional
method is the best method
If you have doubts about
your olive oil brand, make sure they are using the traditional method, which is
cold pressing and crushing the olives and extracting the oil naturally, instead
of the common industrial process of 2 or 3 phase decanter. However, the latter
has its own benefits, like durability.
6. The name is not
always right
If you are a veteran
olive oil user, you already know this. But if you are an amateur, know that
many labels that claim to EVOO will not be so, especially lesser known
localized brands.
7. You can taste
and know
If the oil tastes like
real olives, you can go ahead and buy it. If you get the slightest hint of
vinegar, rotten fruits, or a rancid or metallic smell, move right on.
8. The bitterness
in taste is good
If you taste a
slightly pungent, bitter, peppery tone in the oil, it is not a bad thing. It
means the oil is rich in phenols.
9. The best-before
date is actually important
What’s the point of
buying an item of consumption if you don’t get enough time to enjoy it? Always
take a look at the label before buying and make sure that your brand mentions
the date in big, bold letters.
10. The labels
should say more than best-before
Not just the expiry
date, but also pay attention to other information that can be useful in
understanding how the oil would be, like date of harvest and production,
geographical location of cultivation, types of olives used and so on.
11. The seal is
crucial
Air is a poison for
olive oils as it gets oxidized and spoiled by it real quick. So unless your
bottle is corked and screwed tight and sealed, skip the product.
12. Packaging is
crucial too
Light is as bad for
olive oils as air for the same reason. Moreover, sunlight can cause the
chlorophyll present in the olive oil to break down. Dark glass bottles are any
day your best option for olive oils over transparent glass bottles or pet
packages.
13. The fresher the
better
Unlike its heavenly
companion, wine, olive oils are best consumed when they are fresh. You store it
for too long, some exposure to light or air would happen and it would go rancid
and useless soon.
14. Color does not
indicate standard
If your olive oil is
greener, it does not mean the oil is of better quality. It is only an indicator
of the variety and ripeness of the olives when crushed.
Many companies sell
this lie, or rather misguide the customers. But truth is, it is called ‘light’
because of the lesser color and flavor and not calories.
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