The proper process of selection after enumerating the numerous benefits is like luring a kid with a candy without giving him one. Let’s take a look at the selection process of olive oil. There are five things you need to keep in mind while choosing olive oil.
- The first thing you need to do is verify if it is extra virgin olive oil. Turn the bottle around and look for the term ‘extra virgin’. But then, there are other parameters too.
- Check where the oil is from. If you find a lot many countries listed on the backside label of the bottle, it is pretty obvious that the oil has traveled a long way before reaching the store, and there is a high possibility that it is degraded.
- Look for the harvest date. It is important to note that olive oil is unlike wine — it doesn’t get better with age. The oil can be good for about two years if stored in optimum conditions (inside a dark cupboard at room temperature). If you don’t see a harvest date mentioned anywhere, it’s better you replace the bottle on the rack and check for something else.
- Remember to smell it and taste it. Of course, you can’t do that at the store. But make sure you smell the oil and taste a little of it once you have brought it home. If you encounter any off-odors—that of old peanut butter, wax, or sweaty socks—return the oil to the store saying it is rancid.
- Favour domestic olive oil. Well, high-quality olive oil is produced all over the world. But, according to research, olive oils produced in the domestic country consistently score higher in quality than the imports.
Storing your Olive Oil
The storage of a product is as important as the selection, if not more. Just note these simple pointers to ensure the longevity of your olive oil.
- Choose a cool and dark place to store the oil.
- Ensure the oil is away from heat, air, and light.
- Store the oil in a dark or opaque glass bottle, or a stainless steel container.
- Ensure the lid of the bottle is closed tight.
Trivia: Thankfully, olive oil has a longer shelf life when compared to normal cooking oils. Some varieties can even last three years.