Magazine · Buying guide
Buying olive oil: how to spot real quality
The market is crowded, prices swing widely, and labels promise a lot. We show what really matters , honestly and without brand advertising.
To the checklist
The grade
Extra virgin is the top
„Extra virgin“ is the highest grade: purely mechanically produced, with strict limits and no taste defects. Below it follow „virgin“ and refined blends.
Look for the grade, the harvest year and a dark bottle that protects the oil from light.
Werbung
Olivenöl nativ extra
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Checklist for buying
- Grade: extra virgin, clearly stated.
- Origin & harvest: a traceable region and harvest year, the fresher the better.
- Dark bottle: glass or tin, light-protected.
- Taste: fruity, often slightly bitter and peppery in the throat , a sign of polyphenols.
- Price: very cheap „extra virgin“ is a warning sign, quality has its price.
Said honestly
Olive oil is among the most frequently adulterated foods. Investigations repeatedly find product that does not deserve the „extra virgin“ grade or is stretched. Don’t rely on the prettiest label, but on grade, origin, taste and a plausible price. We give you the facts, the decision stays with you.
Sources and further reading
- Olive oil , Wikipedia