How can I choose the best extra-virgin olive oil ?

Olive oil is a staple in the Mediterranean diet and a favourite across the world.

Italy is one of the top producers of olive oil. It is hard not to imagine the golden liquid when thinking of Italian cuisine, but there is more to the world of olive oil than just an E.V.O.O. title.

Olives are stone fruits, like cherries and plums.  So real extra virgin olive oil is fresh-squeezed fruit juice – seasonal, perishable, and never better than the first few weeks it was made.

Bitterness and pungency are usually indicators of an oil’s healthfulness.  Sweetness and butteriness are often not.

There are 700+ different kinds of olives, which make thousands of different kinds of oil.  Asking “what’s the best olive oil?” is like asking “what’s the best wine?”  The answer is, “It depends on what you’re eating it with.”

So how can I choose the best extra-virgin olive oil?

It’s not easy, but there are some steps you can take to be more sure you’re paying for the real deal. First, be more willing to pay more for your oil. 

Look for containers that block natural light and look for bottles with a date of harvest – any olive oil is better used within two years of its harvest. 

Then, try a taste test, the oil will have a slight bite, you’re looking for oil that is suitably fruity, bitter and even a bit peppery. 

Finally, your best bet is to know your vendor so you will know the when, who, where of your oil:  When it was made (harvest date), who made it (specific producer name), and exactly where on the planet they made it.. 

Buy as locally as possible – we know you’re attracted to the Made in Italy label, but if you are unable to make your own trip to the boot to eat the real deal, we stock some of the finest Italian Olive oils here at The Italianlab in Wilmslow, Cheshire !

We will be hosting an evening of food based around olive oils so that our customers can sample the products we have for sale in the near future.