There’s nothing like quality (Italian!) olive oil, but how does one tell the best from the rest? Here are a few tips to let you know.

Olive Oil in Glass Bowl
Image by Steve Buissinne from Pixabay

According to the Olive Oil Times, the top three countries for olive oil production in 2017 are:

  • Spain, over 1 million tons
  • Italy, approximately 320,000 tons
  • Greece with about 300,000 tons
  • Special mention: Argentina is a rising producer, and leader in the Southern Hemisphere for oil production
Olives on Olive Trees
Image by Marco Centenaro from Pixabay

Many factors affect olive quality, including heat, light and air. Overripe olives, those left on the ground, or those transported miles away before being processed may all result in poor quality olive oil.

DOP

The easiest way to ensure quality is to buy olive oil that has the DOP seal: DOP (“Denominazione di origine protetta” – meaning Protected Designation of Origin). This certifies that the olive oil has been produced according to a strict set of guidelines and ensures it has been entirely produced in a given territory.

What is EVOO?

Always buy Extra Virgin Olive Oil (EVOO), as opposed to pure or virgin olive oil. EVOO comes from the first pressing of the olives and it is made without chemicals or heat. Other types of olive oil come from subsequent pressings and as the amount of oil reduces, chemicals and heat are used to continue the extraction process, resulting in a highly inferior product.

Olive Oil Basket
Image by Mammiya from Pixabay

Quick Tips

  • An easy way to check on olive oil quality is to put it in the fridge. If it solidifies, it’s true olive oil.
  • Always store olive oil away from light and heat as both can reduce the quality of the product.

No need to break the bank

Quality olive oil is rarely inexpensive. Rigorous production standards like the DOP help differentiate authentic olive oil from all others and exacting standards come with a price. However, for those who have a passion for quality when it comes to olive oil, the price is well worth it.

What is your favourite olive oil and why?

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