Do you keep standing in front of the olive oil isle in supermarkets without really knowing which one to choose? It is now widely known that olive oil is good for your health, but they are not all equal in quality; so let Dr. Foodle give you some tips in choosing the best!
Extra virgin and cold pressed olive oil.
There are many types and many different ways of producing olive oil, both physical and chemical. The best way to be sure you are taking the most natural and beneficial product is to choose an extra virgin labeled as “cold pressed.” This way, you are choosing an item that has been produced directly by olives and only using physical ways, in a temperature not surpassing 27°C (80°F). This is the only type that is derived from the juice of olives without any other mixing or chemical processes. A cold pressed oil ensures that many of its sensitive and beneficial substances and aromas are not destroyed by heat, which can occur in other types.
Expect to pay a bit more
This is not a strict rule, but by choosing the cheapest one available is definitely not the way to go, so keep in mind that most times, you get what you pay for.
Reading the label
Think of it like wine, where by reading the label of the bottle you get an idea of its quality, if the label is informative as it should be!
* Other tips:
Voila! You have just become an olive oil expert in less than five minutes!