We all know that EVOO is good, but how do we know when an EVOO is good? It’s always important to know exactly what we’re buying, even more so when we want to buy a quality EVOO.
Tips for recognising a good EVOO
Extra Virgin Olive Oil is a certified quality product that has been gaining more and more recognition, and when we buy a bottle it is important for us to recognise whether it is a good one or not, as on many occasions we could be buying a product of a lower quality that what we think we are getting.
When an EVOO is good, there are a number of qualities that contribute to this: the biochemical properties (such as purity, acidity level, peroxide content, etc.) and organic properties, such as taste and small. For example, a good oil should not smell and taste of olives, but instead of herbs, green apple, rocket, etc.
However, these qualities cannot be judged just by looking at the oil. That is why today, we will share some tips on how to recognise if the oil we have in our hands in the supermarket is a quality EVOO.
Acidity level: that the label reads “Extra Virgin”
Acidity level has nothing to do with a bitter flavour, nor the intensity, nor anything else of the like, but it does determine the amount of free fatty acids in the product. It is the result of the type of process to which the olives have been subjected, both during cultivation and harvesting, which must be done at the optimum moment.
As a general rule of thumb, the more acidity, the worse the oil is. With this in mind, refined oils are those which have a higher acidity level. So which are the ones with the lowest acidity levels, and therefore, the better oils? They are the ones labelled as “Extra Virgin”, a virgin olive oil which never exceeds an acidity of 0.8º.
Processing: it must be cold pressed
Oil should not be extracted at high temperatures, as this changes the oil’s properties. The optimum temperature for oil milling should be 27ºC or less. The lower the temperature, the better the quality.
Harvesting date: it must be less than a year old
Unlike wine, oil does not get better with age. If you are in a supermarket and want to buy a good EVOO, take a look at the date it was harvested.
Designation of origin: it must indicate its source
Oxidation is not good for the oil. Therefore, the indications of its origin and the fact that it is bottled at source is always a good indication of quality.
Colour: forget about colour and focus on its clearness
A quality EVOO does not have a specific colour, because depending on the variety use, there are many different tones (such as whether it is greener or yellower). However, it is indeed important that we look at its shine and clearness – it should never be murky.
Quality guarantee: the SIQEV seal
This last step is not the least important, and in fact is the most obvious. If you wish to be 100% sure that you are buying a good EVOO, always look out for the SIQEV seal, because a SIQEV EVOO is guaranteed to have all of qualities and properties necessary for it to be a top-quality product.
