At the price? At the country of origin? At the pretty packaging?
At the label Extra Native, Extra Vergine, Virgen Extra on the label?
How do you recognize good olive oil? At the price? At the country of origin? At the pretty packaging? At the label Extra Native, Extra Vergine, Virgen Extra on the label? In all cases the answer is (unfortunately, unfortunately!): No or neither. Because: Nine out of ten oils that are available in the trade are so flawed that they should not even go on sale as food. But how, with what, how do you recognize the good olive oil? You have to try it!$config[ads_text] not found
The gourmet has chosen this year the best olive oils. The winning oils are here >>
The scent is the most important quality feature of a truly perfect oil: freshly cut grass, still green, unripe olive, olive or tomato leaves, green tomatoes, as well as green bananas, artichokes, herbal aromas, even citrus notes are the best evidence for an excellent product. If it does not smell fresh and herbal: do away with it!
Good olive oil is always (slightly) bitter and - if you have swallowed a small amount of it - always (slightly) hot. Even if it is still quite unusual at first: bitter is better! And sharpness too. Both sensations are caused by so-called polyphenols, antioxidants that are abundant in a good oil. On the one hand, they make the olive oil particularly valuable in terms of nutritional physiology, and on the other, they are largely responsible for the shelf life of an extra virgin. It's scratching your throat? Wonderful, that's the way it should be!
Circumstantial evidence: high quality
Olive oil is …
- never cheap (from about 14 euros per 0.5 liters)
- always filtered
- on the label with more accurate
Provided indication of origin and harvest date