Choosing Quality Olive Oil
The best olive oil is the one that has been kept away from light, heat, and air since it left the press. Treat it as a perishable product rather than a pantry staple that lasts indefinitely.
Read the bottle, ignore the marketing.
Marketing terms like 'pure' or 'light' often indicate highly refined oils stripped of character. Look for specific information that tells you exactly when and where the oil was produced.
- your palate
- a clean spoon
What goes in.
- N/AExtra Virgin Olive Oil with a clear harvest date
Strip away the label
Pour a teaspoon of oil into a glass, warm it with your palm, and inhale deeply before taking a small sip. The back of your throat should tingle with a peppery sensation, which is a sign of high polyphenol content and freshness.
The method.
Check the harvest date
If there is no harvest date printed on the bottle, put it back. You want oil bottled within the last year to ensure you are tasting the fruit as it was intended.
Assess the packaging
Buy oils sold in dark glass or tin. Sunlight breaks down olive oil rapidly, turning it rancid. If the oil is on a shelf directly under a bright spotlight, choose a bottle from the back.
Identify the source
Look for a specific estate or single-region origin. Bottles labeled 'Product of the EU' are usually blends of mass-produced oil and lack the distinct profile of an individual harvest.
Use the oil for its purpose
Save the expensive, robust, peppery oils for finishing salads or drizzling over cooked vegetables. Use a more affordable, milder extra virgin oil for everyday roasting or sautéing.
Other turns to take.
Robust oils
Usually early-harvest, high-intensity oils that pair well with hearty soups or thick steaks.
Mild oils
Late-harvest oils that are smoother and better for baking or delicate fish preparations.
When it doesn't go to plan.
Once opened, consume your high-quality olive oil within three months.
Store your oil in a cupboard away from the stove; heat is the enemy of flavor.
If your oil smells like crayons, putty, or old nuts, it has gone rancid; throw it out.
The ones that keep coming up.
Is extra virgin the only grade I should buy?
Yes. Anything labeled simply as 'olive oil' or 'pomace oil' has been chemically refined and lacks the flavor and integrity of extra virgin.
Why does my oil get cloudy in the fridge?
Olive oil contains natural waxes that solidify at cold temperatures. It is perfectly normal and will return to a liquid state once it warms to room temperature.
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