Tag: Buying olive oil

Contrary to a deeply entrenched consumer myth, the color of olive oil is not a definitive indicator of its quality, flavor, or freshness. So what color should high quality olive oil be? The reality is that the hue can vary widely, from deep green to brilliant gold, with both shades potentially representing a top-tier product. Professional tasters deliberately use colored glasses to prevent color bias from influencing their judgment.

According to the International Olive Council, olive oil consumption is a cornerstone of the Mediterranean diet, linked to longevity and disease prevention. But with so many options on the market, understanding what type of olive oil is best to take can be confusing.

According to olive oil experts, the best extra virgin olive oil is the freshest, unblended oil, regardless of country of origin. The question of whether Greek or Italian EVOO is better is a subjective one, boiling down to distinct flavor characteristics, production methods, and quality standards of each.

According to a European Union health claim, olive oil can only be labeled "high polyphenol" if it contains at least 250 mg/kg of these beneficial compounds. Learning how to tell if Evoo is high in polyphenols is crucial for unlocking its full antioxidant and anti-inflammatory potential in your kitchen.

Industry estimates suggest that a significant percentage of products labeled as 'extra virgin olive oil' are actually adulterated with lower-quality oils. This guide will walk you through the essential steps and insider tips on **how to avoid fake extra virgin olive oil** and find the authentic, high-quality product your kitchen deserves.

According to EU regulations, an olive oil must contain at least 250 mg/kg of phenolic compounds to be considered "high polyphenol". Discover the key indicators that help you determine if your olive oil is high in polyphenols, ensuring you get the most out of this nutrient-rich food.