These are some tips from our Olive Oil ExpertsI when it comes to purchasing, using and storing Olive Oil.
1. Olive oil should be kept out of the light.
It is possible that you have spent a lot of money on Olive Oil. Now, you might want to see the labels on your counter. Our Olive Oil Specialist suggests that you store your Olive Oil away from light. Olive Oil is destroyed by heat faster than any other factor, but light.
2. Keep olive oil away from heat
Even though it is convenient, don't keep your olive oil on the shelf next to your stove. It should be kept out of direct sunlight. Olive Oil should not be kept in the fridge. A few Olive Oil experts say that if you store Olive Oil in the refrigerator, it can cause condensation to dilute it and make it spoil faster.
3. If You Can, Taste Before You Buy.
Olive Oil can change from batch to batch, so it is important that you have the opportunity to try it out before you buy it. Experts in Olive Oil recommend that you first smell the oil. It is possible to determine a lot by its smell before tasting it. Are you able to tell if the oil is nutty, sweet, oily, oily, or a combination of these? These are all qualities that you may like or not. You can try different foods at local markets and shops. This is a great way of finding the one you love.
4. Do not pay too much attention to the country of origin.
Like people saying, American food has bad taste, there is good American food as well as bad American food. The same goes for olive oil. There are good Tuscan olive oils and bad Tuscan olive oils. It doesn't necessarily mean that something is good or bad just because it says "Tuscany" or "Provence" on its label.
Be aware that Made in France (or "Made Italy") is a different term than Product Of France. ..." refers to oil that was actually produced in the country where olives were grown and pressed.
"Product of Italy" refers to olive oil that was bottled in Italy, but could also be made from olives from North Africa that were transported to Italy for bottling. This is not necessarily a bad thing, but it's good to communicate with customers about these things so they know what they're getting.
5. Olive oil is more expensive than you think.
A bottle of wine that lasts for one meal will cost $15 to $20, while wine costs $15 to $20. Olive Oil is a different story. Olive Oil can last for weeks or even months and consumers are reluctant to pay that much. Although price is not always indicative of quality, a $3.99 extra-virgin olive oil is more likely to be counterfeit.
6. Olive oil should be used while it is still in its best form.
If stored properly, Extra-Virgin Olive Oil can last for about one year. Typically, cheap Olive Oils are often already rancid when you open them since they're mechanically-harvested, which bruises the fruits. They are then allowed to rest for several days before being pressed, increasing the likelihood of spoilage.
7. Organize your own olive oil tasting!
No matter what anyone says, you are the only one who knows what you like and what price you will pay for a bottle. Our Olive Oil experts recommend that you visit your local food shops and markets to see what is available. You can taste different Olive Oils together. Learn why exceptional Olive Oil is worth the investment. You'll be able to appreciate the aroma of peppery, zippy or fragrant olive oil straight from the bottle.