Many times consumers have doubts about which olive oil to buy or which is the most appropriate to flavour their dishes, whether it is to be eaten raw or cooked. That is why today we want to give you 4 tips before buying quality olive oil . by using these tips you can Buy Extra Virgin Olive Oil .
If you want to buy the best oil, you definitely have to go for extra virgin olive oil
Whatever the use you are going to give it: to fry, to stew, to season sauces, salads or desserts … using extra virgin olive oil for cooking is NOT a waste, but a contribution of flavour and quality, It contains a higher concentration of polyphenols and natural antioxidant beneficial to health.
You will also be using a natural product and not a chemically processed one. From a culinary point of view, the better the ingredients, the more natural and of higher quality, the better the result of your dishes.
Better with protected designation of origin
The seal of a protected designation of origin ( PDO ) on the packaging of olive oil is the best guarantee of quality, a European mark that proves that this oil has passed strict controls extra virgin olive oils bear the seal of the PDO Terra Alta Oil (a designation of origin from the south of Catalonia characterized by oils with aromatic connotations reminiscent of almonds and green walnuts).
Thus, we collect the best olives from our farms located in Bata (Terra Alta) by means of mechanical procedures in order to offer you single-varietal extra virgin olive oils with a characteristic gourmet touch, which you can easily buy from the Products section of our website.
Colour has NOTHING to do with oil quality
Although the dark green colour is fashionable (often used in neuromarketing strategies to attract consumer attention), the colour of the oil does not indicate whether it is of better or worse quality. The colour of the oil is given by the time the olive and its variety are collected. Thus, an olive of the same variety collected at the same time as the campaign can have a good or bad oil depending on how the rest of the process is carried out. Note that professional tasters use blue tasting glasses, which hide the colour of the oil so that it does not influence its assessment.
Be careful with the acidity of olive oil
Many consumers buy an oil looking at the acidity data without knowing that it has no direct relationship with the flavour, but rather indicates the amount of free fatty acids it contains. But it is true that low acidity is a positive fact regarding oil quality. An extra virgin olive oil has less acidity than a virgin olive oil, which means that the lower its acidity, the less the olive oil will have suffered and the better its qualities. In this sense, the law establishes that an EVOO must never exceed a degree of acidity (1%).
What actually influences the perception of the taste of olive oil is its content of polyphenols (natural antioxidants). The oils that have a high content of polyphenols tend to have more bitter and spicy attributes in their flavour, unlike other sweeter and lighter olive oils such as those of the variety. But as you already know, for tastes, the flavours.
