When we stand in front of the supermarket shelf or on a website and meeting tens of alternatives, how do we know what to choose, without the ability to taste it? The answer is on the label, and we must have some criteria for our choice.
We present seven essential criteria for choosing quality and pure olive oil.
1. Region of production
The country of production is vital for the choice of olive oil. The ideal climate for production is the Mediterranean. The mild winter and the warm & sunny summer are essential factors for the proper growth of the olive fruits. The production of the olive trees is a tradition of thousands of years and a fundamental component of the local diet.
2. The variety
There are many varieties through which you can choose. Koroneiki, Athinolia, Kalamon, Amfisas, etc. The Koroneiki variety gives quality juice with nutrients beneficial to the human body.
3. Harvest period
The flavour characteristics of olive oil depend mainly on what stage of maturation the olives are harvested. As the fruit of the olive matures, the amount of flavourings decreases. The best period for harvest is between October and November for early harvest olive oil and between November and December for classic olive oil.
4. Exclusive harvest & variety
Good olive oil should be produced from a harvest of the same period, of the same region and the same variety.
Extra virgin olive oil is defined as having an acidity of less than 0.80%. The lower the acidity, the better the olive oil.
To properly maintain the nutrients and the quality of the olive oil, the packaging should be dark glass to protect from exposure to light.
Certification by approved bodies certifying that the producer has not used chemicals at all stages of production.