Many Italian and non-Italian recipes call of extra virgin olive oil. There are different variations of this oil including extra Lampante oil, olive pomace oil, refined olive oil, virgin olive oil and extra virgin olive oil. Extra virgin oil is the highest quality and that’s why the most expensive olive oil. There are further subtypes of this type of oil with some common characteristics and some characteristics unique to each type. However, we will not discuss the different types of extra virgin olive oil. Today, you will learn how to spot prefect, high-quality extra virgin olive oil.
It’s Always Organic
Pesticides are used to protect olives from pest attacks and also to increase production. Is this production natural? The use of pesticides is not good for olives and nature. Good and healthy olives anyway fight and win. Only weaker fruit is vulnerable to pest attacks.
It’s Always Stored In Dark Glass Bottle
This oil is sensitive to light. When you put it in light or a transparent bottle, the substances in the oil and its quality starts diminishing. It should not be stored in a plastic bottle as plastic monomers seep into olive oil.
It Has A Known Origin
To ensure that you are purchasing the best quality extra olive virgin oil, make sure that it has a reliable origin. A good quality oil bottle bears the words “Denominación de Origen Protegida”. It can be in short form “D.O.P.”. For example, the oil with Italian origin bears Italy’s D.O.P. on the bottle. D.O.P. refers to the ‘protected Place of Origin’.
It Has A Low Acidity Level
There are legal regulations in place to ensure that the acidity level is always lower than 0.8%. This oil contains better flavor and less free fatty acids. This is a good quality oil with a good fragrance. 0.8% of acidity is the maximum allowed limit. The acidity level in the finest quality extra virgin olive is oil 0.25% or even less. This allows you to heat up it up to 180℃.
It Has A Low Wax Content
High wax content is not a good thing. It is the first cold-pressed olive oil mixed with second pressed olive oil. You can find wax (from the tree) in the peel of the fruit. During the first pressing, wax disappears in the pulp. However, during the second pressing, it does not. So, the wax content is increased. Legally, the maximum wax allowed is 250 parts per million. The finest quality oil can have a wax content of 125 parts per million.
It Has Low Preoxidation
It is a quality parameter indicating the degree of oxygen damage. To produce the best quality oil, exposure to oxygen is kept as little as possible during the processes of pressing and storage. 20 is the maximum peroxidation degree allowed.
It Is Pure
You can see K 270 on the bottle. K 270 or Kappa 270 indicates the pureness of the oil. Better oil has a lower number. 0.20 is the maximum legal limit. The best quality can have less than 0.12.
It is Harvested, Pressed And Packaged In The Same Place
Assume that olives are harvested in a city in Italy. If the olives are pressed and the oil is bottled in the same city, it qualifies as high quality Italian extra virgin olive oil. If there are gaps between these three processes, the oil will be lower in quality. So, make sure that it is harvested, pressed and bottled in the same region. This guarantees that olives were fresh when pressed to obtain the oil.
You can shop for Italian extra virgin olive oil. There are various online stores shipping the oil worldwide. You can buy De Cecco extra virgin olive oil or oil by any other reputed company.
This content is sponsored by Vivek Kumar Singh.