WHAT TO LOOK FOR ON #OLIVE #OIL
* PROVENANCE: where has the oil has come from? 'Private estate' or 'PDO'/'PGI' certification (the equivalent of appellation controllee) are signs of high quality
* choose dark bottles or tins and an air-tight top - reduces oxidation so the oil is better preserved
* date of harvest Ideally olive oils should show the date of harvest, but few do. Aim to buy oil only from the most recent year's harvest.
* long shelf life (18 months-2 years)
* olive variety - look for: Coratina, Cornicabra, Koroneiki, Moraiolo, Picual; these generally make excellent oils and are long-lasting, and provided the oils is made well, will contain high levels of polyphenols.
*TASTE, aroma and other organoleptic properties: as with wine, there is a huge range of olive oil tastes, and occasionally olive oil labels give a helpful description. Some people prefer rich pungent oils, others prefer more subtle mellow oils. But certain features are always signs of quality. Fruitiness, grassiness, pepperiness, bitterness and pungency are desirable qualities.
* ACIDITY: the lower the better EVOOs all have <0.8% acidity, but few actually show the acidity on the label. Good oils often have acidity <0.5%. Having said that, acidity isn't everything and some delicious oils have acidity of 0.8%, but they will generally not last very long. Read more on acidity here.http://goo.gl/tDG2cO