How to pick a high-quality olive oil?

Olive oil is one of the most adulterated food commodities in the world. The claims printed on the label can be true, or can just be hollow or misleading, designed to lure customers into buying an inferior oil.

Instead of blindly trusting an olive oil, it’s wise to be a little cynical and take a closer look at the label. There are a few key markers that can help you verify the quality of the oil you’re going to pick.

When deciding whether an olive oil is truly high quality, here’s what to look for:

• Traceability: A high-quality olive oil is always traceable. Information such as the harvest date, bottling date, and best-before date should be clearly stated and easy to read.
• Single Origin: It should also be traceable to its origin or production terroir. High-quality olive oils are usually single-origin and clearly state where they come from.
• Good Production Practices: Quality olive oil is produced by following proper production protocols, including low-temperature extraction, the use of healthy olives, and correct storage practices throughout the process.
• Known Variety: Many high-quality olive oils are monovarietal, meaning they are made from a single olive variety. That said, excellent oils can also be blends. In either case, good producers clearly indicate the olive variety or varieties used.
• Right Packaging Materials: Packaging matters. A high-quality olive oil is presented in protective packaging that shields it from light, air, and heat. Dark glass bottles are ideal, as they are chemically inert and help preserve the oil. Plastic bottles, on the other hand, are generally a poor choice.
• Certifications: Reputable olive oils often carry certifications from recognized authorities, such as European Union certifications, PDO, or similar designations, which add an extra layer of credibility.

Being a little inquisitive about the product can go a long way. A thoughtful and traceable label usually reflects a high-quality olive oil.