Olive oil is a favorite of chefs everywhere, with many mentions in cookbooks and on menus, but buying it isn’t straightforward. Standing in the olive oil section of the grocery store, you’ll notice countless options in a range of price points. Labels display plenty of buzzwords, from “cold-pressed” to “natural” to “award-winning.” But what matters the most when choosing an olive oil?
We spoke with Domenico Tolomeo, corporate chef at Orlando Foods and an importer of Italian foods, including olive oil. As someone who cooks with large quantities of olive oil every day, he has strong opinions about what indicates quality.
“I would be careful about buying olive oil based solely on decorative seals, awards, marketing terminology, or the appearance of the oil itself. There is a lot of information, and unfortunately a lot of misinformation, surrounding olive oil,” says Tolomeo. Instead, here’s what really matters when you’re shopping for olive oil.
The Single Most Important Thing On an Olive Oil Label
Credit: Peter Carruthers/Getty Images
It sounds simple, but don’t overlook the wording on olive oil. “The first thing I tell people to look for is the exact wording ‘Extra Virgin Olive Oil.’ That distinction is extremely important because products that are labeled as simply “olive oil” or “condiment” are not the same product,” says Tolomeo.
Extra-virgin olive oil is simply the natural juice of the olive and is not refined. This means no chemicals or blending, and it preserves the flavors and aromas of fresh olives. “A refined olive oil generally has a much flatter sensory profile because many of the aromas and flavors associated with fresh olives have been diminished or removed,” says Tolomeo.
Instead, extra-virgin olive oil “should have a fresh, clean aroma,” says Tolomeo. “Depending on the olive varieties, you may notice notes reminiscent of green olives, freshly cut grass, herbs, tomatoes, artichokes, or other vegetables.” These aromas and flavors are what make olive oil so prized by chefs, whether they’re sautéing or dressing a salad.
Bonus Tips for Buying the Best Olive Oil
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Look for a lot number and best-by date printed on the label or somewhere on the bottle. “A reputable producer should be able to trace every bottle back through its production process. To me, traceability is a sign of accountability,” says Tolomeo. Some producers even include a harvest date.
Read the original article on Allrecipes