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Buying a good-quality extra virgin olive oil can be as complicated as learning a foreign language. Here’s a short primer to help you make a healthy choice.
• acidity level
Look for acidity levels of 1 percent or lower. The lower the acidity, the higher the polyphenolsantioxidant compounds.
• date
Oil only lasts for about 2 years, so look for a date on the bottle. Or ask your retailer because if the bottle isn’t dated, the oil may already be old.
• location
The producer is required to tell you the region the oil came from, instead of just labeling “Imported from . . . ” or “Bottled in . . . .”
• geographic designation
A regional label guarantees that the oil was grown, pressed and bottled in a specific region with closely monitored parameters. Look for DOP, DO, HEPO, the Chianti Classico black rooster or the California Olive Oil Council seal.
• polyphenols, fats and nutrients
Premium extra virgin olive oil has the highest levels of poly-phenols and omega-3 fatty acids and the lowest levels of saturated fats and omega-6 fatty acids. Mass-produced extra virgin and virgin oils are next in line, with pure olive oil and pomace olive oil, used in restaurants and catering, placing last in the nutrient contest.
Buying a good-quality extra virgin olive oil can be as complicated as learning a foreign language. Here’s a short primer to help you make a healthy choice.
• acidity level
Look for acidity levels of 1 percent or lower. The lower the acidity, the higher the polyphenolsantioxidant compounds.
• date
Oil only lasts for about 2 years, so look for a date on the bottle. Or ask your retailer because if the bottle isn’t dated, the oil may already be old.
• location
The producer is required to tell you the region the oil came from, instead of just labeling “Imported from . . . ” or “Bottled in . . . .”
• geographic designation
A regional label guarantees that the oil was grown, pressed and bottled in a specific region with closely monitored parameters. Look for DOP, DO, HEPO, the Chianti Classico black rooster or the California Olive Oil Council seal.
• polyphenols, fats and nutrients
Premium extra virgin olive oil has the highest levels of poly-phenols and omega-3 fatty acids and the lowest levels of saturated fats and omega-6 fatty acids. Mass-produced extra virgin and virgin oils are next in line, with pure olive oil and pomace olive oil, used in restaurants and catering, placing last in the nutrient contest.
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