This article is now on RUANO
This article was originally published on Scientialex. As our content has developed, articles dedicated to nutrition, food quality, healthy eating and extra virgin olive oil have moved to RUANO – Food Quality • Nutrition • Health, where these topics now have their own dedicated space.
How do you choose a good extra virgin olive oil when faced with dozens of bottles that all seem much the same? The type of oil, packaging, price, origin, harvest date and label can actually tell us a great deal about the quality of the product we are buying.
Learning how to read this information allows us to filter out many of the poorer choices before we even taste the oil. The final test, however, is always sensory: a fresh, good-quality EVOO should have recognisable fruity, bitter and peppery characteristics.
In the full article, we look step by step at the practical filters you can use to recognise an extra virgin olive oil that really deserves a place on your table.
Continue reading: How to Choose a Good Extra Virgin Olive Oil on RUANO →