How to choose the best Italian extra virgin olive oil
Not all extra virgin olive oils are the same, here are some simple guidelines for choosing quality ones.
Italian extra virgin olive oil is renowned worldwide for its quality and unique taste. However, not all extra virgin olive oils are created equal. Some are produced with non-selected or non-Italian olives, while others are made with outdated equipment that compromises the flavor and properties. In this article, we explain how to distinguish the best Italian extra virgin olive oil and recognize its high quality.
Olives
The first thing to look for when searching for good extra virgin olive oil is the origin of the olives. Italian extra virgin olive oils are exclusively made with high-quality Italian olives that are collected and selected. Olives from other countries or not processed immediately can compromise the oil's quality.
Production
Another important aspect to consider is the production method. Firstly, the olives must be collected and processed within a few hours of harvesting to maintain all their organoleptic properties. The best Italian extra virgin olive oil is produced with innovative processes that involve cold-pressing the olives and separating the oil from water through centrifugation. These processes preserve all the oil's properties and maintain its authentic taste.
Smell
The smell is another indicator of the quality of Italian extra virgin olive oil. High-quality extra virgin olive oil has an intense and fruity aroma that recalls the smell of fresh olives and grass. The aroma may vary depending on the olive variety used, but it should always be pleasant and persistent.
Color
Color is also an element to evaluate. High-quality Italian extra virgin olive oil has a color ranging from intense green to gold, depending on the olives used. A low-quality oil, on the other hand, may have a pale yellow color tending towards orange.
Taste
The taste is one of the most important characteristics of high-quality Italian extra virgin olive oil. Extra virgin oil should have a fruity taste with hints of grass, artichoke, tomato, and bitter almond. The taste should be balanced, with a slight bitter and spicy note at the end. High-quality extra virgin olive oil has a persistent and pleasant aftertaste. Bitterness and spiciness are distinguished features of quality oil.
The label
Furthermore, it is important to observe the label of extra virgin olive oil. The quality of the oil can be influenced by the variety of olives used, the harvest date, and the oil's acidity level. High-quality Italian extra virgin olive oil must have an acidity level lower than 0.8%, and it is always recommended to use the oil within the production season to appreciate all its organoleptic characteristics.
Summing up
In conclusion, to distinguish the best Italian extra virgin olive oil, it is necessary to pay attention to the origin of the olives, the production method, the label, the color, the smell, and the taste. Choosing high-quality Italian extra virgin olive oil means ensuring an authentic taste and beneficial properties for health.
Sapigni quality
All of our oils strictly adhere to these indications, and we offer consumers the certainty of superior quality oil, produced with the wisdom of over 170 years of activity, which has long been favored by consumers and guaranteed by the many awards and recognitions received. By purchasing Sapigni oil, the consumer can be certain they have chosen 100% high-quality Italian oil.