As with wine, for example, not all oils derived from different types of olives are the same. Each can present a different spirit and quality, which is what makes buyers wonder what they should take home.

First of all, it is always important to opt for an extra virgin, which can be understood as the first indicative of good characteristics. According to Hacienda Guzmán, Spanish producer of the input, to be in this category the oil “must come directly from healthy olives and in perfect state of maturation. It must be obtained by mechanical procedures only; Its acidity cannot exceed 0.8 grams per 100; the extraction of the juice of the olive will be carried out in cold (at less than 27 ºC). In addition, it cannot present organoleptic or chemical defects. ”

Although this already warns that it is possible that it is very good, it is not totally decisive to establish its quality. Therefore, other aspects must be used to provide for the attributes of an oil.

A guide to select the best

Although there may be factors to determine the quality of olive oil, it is best to be encouraged to try it to see if it suits personal taste
Color is not everything
Popularly, people tend to believe that the hue of olive oil can be used to predict its quality, but this is not the case. Even during professional tastings or competitions, specialists usually taste it in blue glasses to avoid being influenced by color.

In this way, no matter how attractive you can see the green or intense yellow of the product, you should not get carried away by it.

Never cloudy
Following on its appearance, what is important to notice before buying it is clarity. A good oil is characterized by being transparent, bright and crisp.

The opposite case of wine
On the drink based on grapes it is said, in some specific cases, that it improves over the years. The opposite is true with the olive product. When reviewing the various oil containers in the store, the ideal is to look for the one that has been produced most recently, as it will have better qualities.

The place of origin, something to take into account
As with other products, some extra virgin olive oils also have Protected Designation of Origin (PDO) or Geographical Indication (GI). Because they come from areas where their production is traditional, they are usually of a higher quality than others. This is very common in Europe, where nations like Spain have more than 30 oils with these production guards.

Find a well stored one
It is important to find one of these supplies that has been taken care of before sale. If you have been exposed to the sun, an element that can alter its quality, it is better not to buy it.

Investigate previously
It will always be a good idea to inquire about the valuations a brand may have. Some blogs or gastronomic portals can be a good source for finding opinions from amateurs or experts in the field. In turn, you can investigate possible prizes or awards that a specific olive oil may have.

The real test of olive oil
Although it is true that there are some signs to predict whether or not an oil can be good, what will really dictate a trial will be to prove it. Only savoring the input in question can you discover if it suits your particular taste. Each of these may have different tastes or varying levels of bitterness and itching that are appreciated in different ways.


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