How to Select Quality Olive Oil
The world of olive oil is a vast and confusing one. From the numerous types of olive oils to the myriad ways in which they're labeled, selecting a quality bottle can be daunting. And while there's nothing wrong with buying a generic brand that you find at your local supermarket, it pays to know more about why certain types are better than others—and how much you should expect to spend on this precious pantry staple.
Cold-pressed olive oils:
They are a higher quality product because they are processed at low temperatures and keep the natural flavor of the olives. This type of oil is more expensive to produce, which means it's usually more expensive to buy. However, cold-pressed olive oil has many health benefits over other types of oil.
Cold-pressed olive oil can help lower cholesterol levels and blood pressure; it also contains antioxidants that protect against cancer and heart disease. In addition, it contains monounsaturated fat - a kind of fat that can help lower LDL (bad) cholesterol levels in your body while increasing HDL (good) cholesterol levels in your bloodstream. On the other hand, refined or extra virgin oils have been heated during processing so they don't contain these same health benefits as cold-pressed ones do!
First-pressed olive oil:
First-pressed olive oil is considered the best quality because it's made from the first harvest of olives and contains fewer impurities. The process takes place in the olive mill, where machines press olives to extract their juice, which is then filtered and bottled as a finished product.
The first press is usually referred to as "extra virgin." Extra virgin means that this type of olive oil has been produced without any chemical treatments or adulteration; it's 100% natural. If you buy extra-virgin olive oil, you'll know that it hasn't been refined or processed in any way—just pressed from freshly harvested olives.
Extra-virgin oil
Extra-virgin olive oil is the highest quality olive oil and is considered the finest. The term "extra" refers to its grade, which must meet certain standards set by the International Olive Council (IOC). In other words, extra-virgin oil was pressed only from the first pressing of olives, resulting in an oil that has no defects caused by heat or oxidation. Extra-virgin oils also have a more intense flavor and aroma than other grades of olive oil.
Estate-made oil
Estate-made olive oil is of the best quality. It means the olives are grown on the farm and pressed there, too. The oil is then bottled on-site, often in a beautiful estate winery or distillery. You can tell it's estate-made because of its label: some producers will include their name or address, and others will include that information somewhere on the bottle or box.
Estate-made olive oil costs more than other brands—but it's worth every penny!
Unfiltered
Unfiltered olive oil. This is the most flavorful and least processed variety, but it may also contain sediment. It's best for making salad dressings and drizzling over food at the end of cooking (since you won't want to heat your dressing), but it's not recommended for cooking because that can make the oil rancid.
Filtered olive oils. These are less flavorful than unfiltered oils, but they're fine for heating on the stovetop or in a pan because they have been cleared of any sediments or impurities that might cause spoilage or off flavors. They have a longer shelf life as well.
Organic oil
Organic olive oil is produced from organically grown olives. It may be cold-pressed, or it may be extracted using other methods. It can also be refined and deodorized to improve its quality further. Organic olive oil is produced in an environmentally friendly way, without the use of chemicals or GMOs, and with no antibiotics used in cultivation.
Acidity < 1%
Acidity measures the amount of free fatty acids in a liquid. Acidity can be measured by titration, which is the process of adding a strong base to the oil and measuring how much it takes to neutralize the acid. An acceptable level of acidity for olive oil is <1%.
D.O.P.
The European Union standard for olive oil is D.O.P., which stands for Denominazione di Origine Protetta. It guarantees that the olive oil has been produced in the area specified on the label, and it ensures that it contains a minimum percentage of olives from that area.
There are other standards at work, too:
Sub-pare oils to avoid
If you’re looking for a quality olive oil, avoid any that has been refined or mixed with other oils. This includes pomace olive oil, pure olive oil, and any other blends that aren’t D.O.P.-certified.
Olive oil is a delicious, versatile ingredient that can be used in many different dishes. With so many options available on the market, it can be not easy to decide which one is right for you. By using this list of criteria and tips, you'll find your perfect olive oil sooner rather than later.
Article by Dat Milton
