Choosing the right bottle of extra virgin olive oil may not be that simple due to the many imitations. Here are some tricks to not be fooled.
When choosing extra virgin olive oil, reading the label well may sometimes not be enough. In fact, having the right knowledge is vital to buy a quality product which, consequently, will also have health benefits. This is because oil is one of the key ingredients of Italian culture and the Mediterranean diet and is extremely versatile in the kitchen. It is also one of the best alternatives to butter which, unlike EVO oil, is much fatter. So here are some tips to choose and buy the right oil.
Extra virgin olive oil: the characteristics
Extra virgin olive oil is a very important food, not only for the diet and cooking, but also for the body. In fact it is an unsaturated vegetable fat oil, therefore much less harmful to the body, it is also rich in calories, nutrients, omega 3 and 6. But it is also rich in mineral salts and iron, sodium, potassium and calcium.
Many studies have shown that regularly taking olive oil in the diet helps fight diabetes, tumors, protects the liver and preserves cells from aging.
Extra virgin olive oil: what types exist
The first thing to know when choosing extra virgin olive oil is that not all oils are the same and that there are different types. Castor oil or cod liver oil are examples of animal oils, while sunflower oil or soybean or peanut oil are just some of the plant varieties.
But coconut oil, used both in cooking and as a cosmetic, or almond and linseed oil are also very popular. In any case, however, the best known remains olive oil, often confused with extra virgin olive oil, or evo. The latter is extracted only with mechanical pressing and has an acidity of 1%, while the virgin olive oil of 2%. These are the words to look for on the label and if you want to choose a real extra virgin olive oil, avoid products with chemical pressing.
Choosing extra virgin olive oil: the label
Another way to be sure you have chosen a quality oil is to carefully read the label and check, in addition to the degree of acidity , other parameters. First look for the certification of origin. A quality extra virgin olive oil must certainly report on the label:
– denomination of origin
– specification of manufacturers
There may also be additional marks such as PDO and PGI , i.e. the one relating to the protected designation of origin and the protected geographical indication.
Choosing extra virgin olive oil: flavor and aroma
Two other aspects that should not be underestimated are flavor and aroma, which is why a quality oil, like a good wine, must give off a pleasant smell.
Furthermore, if the product does not taste good when tasted, especially raw, then you have made a wrong purchase. In any case, if you want to choose a real extra virgin olive oil, the sensations you must have in your mouth are spicy and bitter , with a slight acidic aftertaste.