It is no secret to anyone that the often pretended to be Italian olive oil is actually of a completely different origin: Spanish, Moroccan or Tunisian. Obviously, in the case of a low-quality fake, the buyer can radically change his mind about olive oil made from selected olives growing in spacious fields under the Tuscan sun. We picked up some really useful tips that will come in handy when determining this oil and choosing it.
- Check the name of the olive oil producer on the Internet, make sure it is real. Manufacturers of this product, as a rule, are pleased to invite everyone who wants to visit their groves, and also install webcams there so that potential buyers can make sure that the entire process of preparing the so-called "liquid gold" is carried out in accordance with the norms. Also, reputable olive producers constantly participate in numerous competitions where they receive various kinds of awards, which can also be seen on the company's website on the Internet.
- Pay attention to the small print directly on the label. According to the standards set in the USA and the European Union, manufacturers must indicate the true identity of the products on the label. Many companies often write next to the name of olive oil “Made in Italy”, which cannot but catch the eye, but the labels below write the actual place of production in small letters. Be careful.
- The green color of the oil does not mean its high quality. The color of olive oil is perhaps the most important factor when choosing this product. It usually ranges from yellow to green. Nevertheless, the saturated green color of the beloved product from olives does not mean that it is of the highest quality. By the way, experts who evaluate the oil, especially while wearing glasses with blue or green glasses, to ignore the color of the substance they are testing.
- The number of processing steps. Olives pass through a special press only once. And the inscription “first press” does not mean that subsequent times (as if they exist at all) improve the quality of the oil. Therefore, such phrases on the label are just a marketing move designed to influence the buyer.
- Extra virgin olive oil is produced only with the help of mechanical devices, without the use of any solvents or other substances, at a temperature below 30 degrees Celsius. Olive oil produced at a higher temperature cannot be considered a top-notch product.
- Remember that oxygen, light and high temperatures are the worst conditions for storing olive oil. That is why it should be in a dark place, with a minimum oxygen content. Before buying a bottle of "liquid gold" make sure that the seller kept it in the right conditions.
- Olive oil is not a product whose quality improves over time. Before you purchase it, pay attention to the date of manufacture and select a bottle of the current year’s crop. Buy only the necessary amount of oil, do not stock up for several years in advance.
- And finally, if you are lucky enough to get to Italy, do not miss the opportunity to go to the olive grove and see for yourself how an amazing product is made!
