FIVE WAYS TO DEFINE THE OLIVE OIL FROM OIL EXTRA VIRGIN OLIVE OIL. | eatparade
Recently the scandal of the seven companies peddling olive oil extra virgin, the consumer felt disoriented. To recognize this difference is essential to protect and not allow dishonest gain 30-40% more from those who do not deserve it.
Not having trained sensory experience, there are some data that allow easy identification:
• Freshness of the oil. The oil decays, especially when the bottle is opened. To ensure the longevity of the product it is best to buy it directly from the mill. Usually the deadline is two years after bottling.
• Storage. The glass bottle of oil should be dark to protect it from light. The preservation is perfect in a cool, dark place.
• Fruity, bitter and spicy. Often the color can be deceiving, the real test is the taste and hints of bitter and spicy also indicate the value of the oil. The fruity aroma is essential to recognize an extra virgin.
• Label. This reveals the origin of the olives, the mill, the company.
• Price. An extra virgin olive oil is not cheap and low prices have to suspect that there is something wrong.
