Read the label carefully for the
following keys to high quality:
Always choose extra-virgin
olive oils that have the highest levels of polyphenolics
and omega-3 fatty acids, and the lowest levels of
saturated fats and omega-6 fatty acids. "Pure" olive oils
or "light" olive oils are chemically refined, with fewer
health properties and little flavor.
Look for acidity levels of
1 percent or less, the threshold for extra-virgin. Note
here that 'Ef Olive oil has acidity levels of below 0,5%
which is achieved without chemical filtering, making it
one of the very few superb olive oils in the world
market.
Seek out oils from a single
region, approved by an agricultural agency or association.
Many territory-labeled brands are from small estates,
which compete with mass-market conglomerates.
Look for a bottling date.
Extra-virgin olive oil lasts two years when stored in a
cool, dark place. Opt for dark or tinted containers, which
protect olive oil from the damaging effects of light.
