People often spare no expense in choosing the best meat, the best fish and the freshest vegetables to keep their dishes healthy and flavorful. Selecting a good olive oil is also key to enhancing the quality of the final dish.
Here’s how to recognize the best oil:
• The label is important. Consuming top-quality oil means consuming extra virgin olive oil. That’s why identifying oils with “extra virgin” on the label is the first step to distinguishing them from inferior products.
• How has it been pressed? To make sure that the oil is extra virgin, aside from the name on the label, it must be expressly specified —on the front or back of the bottle— that the oil was produced from the first cold press of the olive. This guarantees a good olive oil, given that pressing processes that heat the product generate an olive oil that is degraded and, therefore, of inferior quality.
• A good bottle. The material and color of the packaging could be considered rather superficial, but they also help to determine the quality of the oil. A good olive oil needs to be packaged in a dark bottle which prevents the passage of light rays, as these degrade the oil. Glass bottles ensure that the product remains intact, unlike plastic bottles which, as light and heat pass through them, release substances that contaminate the oil.
• The freshest possible. After having found an extra virgin olive oil that has been cold pressed and packaged in a dark glass bottle, check its expiration date. Olive oil is highly stable and slow to deteriorate. However, it is best to consume a product that is as fresh as possible. Make sure you’re buying the best olive oil by selecting the one with the latest expiration date, as this will be the freshest.
Choosing a good olive oil doesn’t take that much time. If you’re looking to get the best olive oil, you now know the answer. Carapelli oils not only have all the properties we just described, they also use the best raw materials and combine them to produce oils with a superior taste.