What is the best olive oil on the
market? A survey in 2019 has
examined 30 brands of extra virgin
olive oil commonly sold at the Italian supermarket (organic and non-organic)
and has compiled an interesting list: 22
products passed the exam.
One of the most beneficial food
products for our health, olive oil, has quality often undermined by threats
such as the widespread use of insecticides in olive groves or the price war,
but constant monitoring allows us to purchase excellent products.
This is why; first, it is necessary
to be wary of low cost offers and rather to look at the cost per liter and the
– The European origin (can be indicated the State from which the product
arrives or, even more generically, Union) says that a member country produces
the olive oil. The indication of origin refers to the area in which the olives
were harvested and where the oil mill where the oil was extracted is located.
– The classification, the name, the producer, the volume and the expiry date are fundamental elements to take into consideration (the bottling date or the harvest year, on the other hand, are optional specifications).
RESULTS OF ANALYSIS
In the analyzes the chemical and
taste tests of the panel of tasters evaluated parameters such as:
• Acidity, which tends to increase especially if the olives from
which the oil was obtained were not in perfect condition
• Number of peroxides, i.e. the state of oxidation of the oil
• Spectrophotometric analysisin
the UV, which evaluates the absorption of ultraviolet rays and provides
useful information on the state of preservation of the oil
• Level of alkyl ethyl esters of fatty acids, to assess the quality
of the starting olives
• Organoleptic assessment, conducted by a panel of expert tasters to verify the conformity of the products to the characteristics of extra virgin olive oil
• Chemical analyzesconducted
and envisaged by European legislation to check that the extra virgin olive
oil has not been counterfeited, namely that is mixed with different oils or
refined olive oils.
The oils judged not to be high (“low quality”) are eight, due to the failure to pass the sensory test, even if the chemical analyzes, unlike the past tests, have excluded any type of fraud.
Once you buy a good oil, remember
that it must be stored correctly. Indeed, exposure to air, light and heat are
its enemies and olive oil is easily subject to oxidation.
We need to remember to:
• Store the oil in a cool, dry place, away from light and
• Prefer stainless steel (classic milk) or dark glass containers and to use
transparent oil bottles for the quotidian cooking
• Always close the bottle to prevent air contamination.