How to Choose Extra Virgin Olive Oil

Choosing the right olive oil is as important as choosing the right wine. There are many olive oils, not to even mention the countries of origin. The quality of the soil and the climatic variations determine the varieties of the olives and the quality of the olive oils produced. 

What a difference does it make? Almost all olive oils are healthy enough. There is nothing wrong with that. But what about their acidity Acidity tells about the health of the olive oil. Low acidity means your product is healthier. And it also guarantees you a unique, mellow and sweet flavor.

We should not forget that olive can be described as a fruit and olive oil as a fruit juice. When squeezing juice, the more fresh and healthy fruit you make, the better juice you will get. The same  rule is valid for olive oil. It is better not to wait too long for pressing after the olives are collected; in this way, we produce better olive oils. In addition, when we examine it, we see that the factors that negatively affect olive oil are light, air, water and temperature. These are the chief factors affecting the cold stone press method.

So, when buying your olive oil, you look at the acidity value, but also you should know your producer, know their products and get some knowledge about the type of olive. This will allow you to reach the right, quality and healthier olive oils.

We can roughly summarize the quality criteria of olive oil as follows:Chemical Properties: Free Acid Ratio, Peroxide Ratio, waxy substances etc.

Sensory Properties: Positive Features: Fruitiness, Bitterness, Burning.

Negative Traits (Defects): Ransid, Heat, Mildew, Bitterness, Soil, Wood, Sweet etc.

These characteristics vary depending on how olives are grown and how they are processed while producing olive oil. In other words, good olive oil can be produced only if the correct production techniques are applied.