How to choose olive oil? Italian advices

Published by flag-ru Taya Moiseenko — 4 years ago

Blog: O dolce Napoli!
Tags: flag-it Erasmus blog Naples, Naples, Italy

Recently I told you in details all the main options to harvest olives from the trees to prepare olive oil of high-quality. Thanks for this precious information to the master of Gargiulo oleificio! My next question to him was: how to choose olive oil without making mistake? It can be important for every final customer! Just think about it: olive oil is one of the few products which we consume every day in different dishes and combinations. So the quality plays significant role without any doubts!

How to choose olive oil? Italian advices

Here is the list of top-5 lifehacks:

  1. Worthless price. Remember: the rule “cheap can be good” doesn’t work here. Confirmed by the best Italian oil manufactures! Read carefully what is written on label tag, be careful with the goods there the text is written with too small letters. Only oil bottles with precise indication of manufacturer and characteristics is recommended for purchase.
  2. Choose Extra Virgin type. It differs from other types because its production process consists of simple pressing of the olives. The secret of Extra Virgin is in low level of acidity (it is less than 1%). Those who take care about their health usually buy such oil. However, be ready for higher price.
  3. Organic choice. Many manufactures use huge amount of pesticides and chemicals to correct the level of acidity. That’s why it’s better to choose well-known brands of olive oil, which are famous for its organics. Sometimes Italian can just visit the small fabrics which produce oil to make sure they work conscientious and purchase 2-3 bottles as a reserve!
  4. DOP or IGP – if these three letters are written in etiquette, you make the right choice! These abbreviations provide the warranty of well-made growing, harvesting and packaging of product. Moreover, it protects the oil from fakes.
  5. Choose cold-pressed oil.It means that temperature during olive oil extraction shouldn’t exceed 30°C. So the qualities of oil do not change in the long run.

    How to choose olive oil? Italian advices

I hope that this information can be useful in your future supermarket choices!


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