When its priced is too low, rest assured, it is not worth buying. The good ones are expensive but worth what you pay. Taste, color and smell are the keys. Olive oil is an essential ingredient of great
and European food.
Extra virgin oil is less that 7% acid and comes from the first pressing. The first pressing is a cold pressing. It may be filtered or not and flavor depends on many factors. Rich and easily digested, olive oil has a fruity taste and is used as a first choice by many better chefs. Air, heat, and light are the enemies of the oil so displaying your oil on the counter in a fancy clear glass container it not a good idea. The temperature you store wine is also good for olive oil just below 60 F.
Areas producing excellent olive oils are
Italy, Spain, Turkey,
Portugal, and . The lighter
color oils are better for frying as the have more tolerance for high heat. Do
confuse this oil with one marked “LITE” as it is no longer olive oil but a
combination of oils that are neither lower in calories nor as healthy. California
I prefer only the most flavorful greenish unfiltered oil for dipping bread. If a recipe calls for olive oil, that means extra virgin olive oil unless it specifically say something else. Oil referred to as dipping grade tend to be tastier, high quality, and naturally more expensive.
Nothing beats your own side by side taste test, its just like learning to appreciate fine wine. What is a great oil: Simple, it is the one you like best. The highest quality is lively, bright, and full-bodied with flavors that range from peppery to buttery depending on the variety of olives used and how ripe they are when harvested. Jump at a chance for comparative olive oil tasting as you may discover some you might otherwise come across.