Picking the right olive oil isn't easy, especially if you are finding it in a supermarket with multiple brands and several choices. However, let us be very clear at the beginning that organic extra virgin olive oil is the safest to consume and top priority in the list of different types. But what makes it the best among the rest?
The following factors are the ones that impact the taste and purity level:
Variety of Organic Extra Virgin Olive Oil used
- Location and soil conditions where the fruits were grown
- Environmental factors and weather during the growing season
- Fruit ripeness
- Timing of the harvest
- Harvesting method
- Length of time between the harvest and pressing
- Pressing technique
- Packaging and storage methods
Types of olive oil and their respective qualities:
Extra virgin olive oil is like fine wines! No two olive groves will produce an extra virgin variety that tastes like. To be certified for the "extra virgin" label, olive oil should satisfy four criteria:
it must be produced by mechanical extraction methods (no chemicals or hot water applied), come only from first cold-pressing, have an oleic acidity level of less than one percent, and must have a perfect taste.
This variety of oil stands out for its perfect balance in terms of flavor, aroma, color and acidity level which is very low. Another reason why it is prized so highly is its high content of vitamins and nutrients.
The light, delicate consistency of extra virgin olive oil makes it perfect for dressings. It is also the preferred oil for use in cooking, especially for more discerning users.