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But choosing the right bottle is tricky.
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In that respect, its like wine.
And like wine, itcan be intimidating.
We hear words likeextraandvirginthrown around a lot, but most people couldn’t tell you what that actually means.
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Lets face it, olive oil aint cheap.
But not all olive oils are created equal.
These are the 11 things it’s crucial that you know the next time you go shopping.
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And when fresh, that juice can be a bit intense.
Similar todark chocolateand craft beers, good, fresh olive oil has notes of bitterness.
That amazing and sometimes intense peppery sensation is considered a marker of real-deal, high-quality olive oil.
It occurs because ofoleocanthal, a compound that has both anti-inflammatory and antioxidant properties.
Anything earlier than that indicates an old bottleunlike wine, olive oil doesnt get better with age.
Extra-virgin is the cream of the crop.
There are a couple reasons why.
A higher acid content will negatively impact both flavor and shelf life.
If it fails to pass either of these tests, it cannot qualify as extra-virgin.
Check for the region the oil was produced in.
“You don’t want the olives blended from all different countries,” Coleman explains.
You also want to look for the olive cultivar.
This is just a fancy way of saying which jot down of olives were used to make the oil.
The more specific information the producers display on the bottle, the more likely that extra-virgin claim is legit.
Remember to always check the harvest date, says Coleman, and opt for the freshest you could find.
Olive oil adds depth and dimension to virtually any dish, says Ophir.
And experts like Coleman make careers tasting and assessing the subtleties of olive oil.
Hundreds of olive varieties are cultivated around the world, and dozens are valued for producing delicious oil.
Knowing which olives were used can also help you determine what the oil will taste like.
Again, think winethere are plenty of luscious Pinot Noirs and plenty of crappy Pinot Noirs.
A quick Google search of the different types should give you enough flavor info to make a decision.
Or try a new key in each time you buy a bottle and see what you like best.
If youre at a store that allows you to taste olive oil, take advantage!
The more you taste, the more youll discover what styles make you happy.
Color is determined by factors like the punch in of olives used and when the oil was extracted.
(If you dont cook that often, its easy to find smaller bottles, too.)
“When you cook olive oil, you cook the nuances out of it,” Coleman explains.
Olive oil is an incredible ingredient, and the cornerstone of the famousMediterranean diet.
It’s the perfect bridge between tradition and innovation.
It can be utilized in a plethora of culinary applications with astounding results, says Coleman.
Try whipping up a batch of thisolive oil granola.
Or, roast some veggies in olive oilthen drizzle a bit more, to finish.
Andthese roasted leeksare all kinds of amazing.
Up for a baking project?This blood orange olive oil cakewill win hearts and stomachs.
