Like most people, we never really gave much thought to which olive oil was good or bad or real olive oil or not. So Health Briefs TV took a look into how to know a good bottle of olive oil from a bad one.
There are many varieties of olive oil on store shelves and it is hard to differentiate the good from the bad. Below are some tips for finding a better one.
Look for a dark colored bottle or tin. Exposure to light and heat (from clear bottles or plastic ones) ruins the texture and flavor of it. Store the oil away from the oven and stove.
Buy extra-virgin olive oil. The other forms of it are not as pure as the label implies as they are make from lower-quality, processed oils that have no taste. Extra virgin oils undergo very little processing so their molecules stay intact.
The “harvest by” date on the bottle should not have expired. Anything over two years old is not good.
Look for an estate name on the bottle. Small olive oil producers grow and press their own olives and include the estate name on their bottles. Also, look for a seal of authenticity. Even if the name is not known, some countries that produce olive oil will slap their seal of approval on the bottle.
Health Briefs TV suggests readers disregard the color of the oil in the bottle. Oil color varies wildly based on the olives and when the oil is pressed. Also, ignore the “product of” on the label. That has nothing to do with where the olives where grown and pressed. Look for the estate name instead. From a nutritional stand point, it is better to pay more and get the real thing than save a dollar or two for one that is not the real thing.