Essential Tips for Selecting and Using Olive Oil

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Essential Tips for Selecting and Using Olive Oil
Here are a few tips that our Olive Oil ExpertsI follow when purchasing, using, and storing Olive Oil:

1. Maintain Olive Oil Out Of the Lighting.

You might have spent a good amount of money on your Olive Oil and you also want to look at these labels lined up in your countertop. Unfortunately, light destroys Olive Oil so our Olive Oil Specialist imply that you keep it away. Nothing destroys Olive Oil quicker than light, except heat.

2. Keep Olive Oil Away From Heat.

Don't keep your olive oil on that shelf above your stove or to it, although that's where it is usually handy. In addition, try and keep it away from sunlight as well. It's best not to store Olive Oil in the refrigerator. If you do, a handful of Olive Oil experts state that when you take it out, the condensation can dilute the Olive Oil and cause it to spoil faster.

3. If You Can, Taste Before Purchasing.

Olive Oil changes from batch-to-batch, and a variety of places offer you an chance to taste it before you purchase it. Our Olive Oil experts recommend that you take a smell that is great first; a lot can be determined by the oil aromas before you taste it. Is it nutty, grassy, sweet, oily, or'green'? All those are qualities you might like, or not. Look for stores and food markets in your area that offer tastings, so that you can sample. It is a great way to find one that you like.

4. Don't Pay Attention To The Country Of Origin.

Just like people say,"American food is bad," there's good American food and there's bad American food. Same with olive oil. There's great Tuscan olive oil and there's bad Tuscan olive oil. Just because something says'Tuscany' or'Provence' on the label does not mean it is necessarily good or bad.

Also be aware that "Made In France" (or "Made in Italy") means something different than "Product of France. ""Made In..." means the oil is actually made in that country with olives that are supposed to be grown and pressed there.

"Product of Italy" means that the olive oil was bottled there, but could be made from olives from North African that were shipped to Italy for bottling. It's not that that's necessarily bad, but it is nice to be up-front about those sort of things with customers so we understand what we're getting.

5. Spend More About Olive Oil, You'll Generally Get More.

Individuals might pay $15 or $20 on a bottle of wine, that will last through one meal. On the other hand, when it comes to Olive Oil, that will last weeks or even months, customers balk at paying anywhere near those prices. Price is not necessarily an indication of quality, but a $3.99 bottle of Extra-Virgin Olive Oil is much more then likely not the real deal.

6. Use Olive Oil While It's Still In It Form.

Great Extra-Virgin Olive Oil will last about a year if kept the right way. Typically, cheap Olive Oils are often already rancid once you open them since they're mechanically-harvested, which bruises the fruits. Then they're allowed to sit for a few days before pressing on, which probably increases the chance and speed of spoilage.

7. Organize Your Olive Oil Own Tasting!

Regardless of what anyone else says, just you know what you like and what price you feel comfortable paying for a jar. Our Olive Oil experts recommend that you check your local markets and food stores and taste what available. Purchase various Olive Oils and taste them with others. Read and learn an exceptional Olive Oil is actually worth it, and you'll appreciate that spoonful of fragrant, zippy, or peppery olive oil from the bottle more.

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  • Alexis Barros