What is the best olive oil
What is the best olive oil?
We recently returned from a wonderful vacation in Greece with the clear understanding that we had to return with some of the best olive oil we found there.
In the world of healthy eating, olive oil often takes center stage, praised for its numerous health benefits. From cardiovascular health to antioxidant protection, extra virgin olive oil (EVOO) is a valuable component of the Mediterranean diet, and also of our diet, which includes using Herbalife products as part of our balanced diet and active lifestyle.
But how do we navigate the maze of options on the market and choose a product that is truly worth it? This article will help you understand what makes an olive oil “good” and how to make an informed choice.
The Misconceptions About the “Best Brand”
Many people look for the “best brand” of olive oil, but this is the wrong starting point. Just as freshly squeezed orange juice is incomparable to industrially produced “natural juices” from concentrates, the best olive oil is the one that is freshly pressed from olives. Unfortunately, unless you live in an olive-growing region and have access to local producers, it is unlikely that you will be able to obtain this elite product. Most of the olive oil on the market, including that in producing countries, is industrially produced and standardized. This does not mean that it is bad, but rather that it does not have the same characteristics as freshly pressed.
The differences between industrial and freshly pressed olive oil
Freshly pressed olive oil is often cloudy, with an intense fruity aroma and a slightly spicy, sometimes even slightly pungent taste. This is due to its high content of polyphenols. These compounds are powerful antioxidants and are the main reason for the health benefits of olive oil. As one family olive oil producer in Greece said, good olive oil is “medicine.”
Industrial olive oil, on the other hand, undergoes filtration and storage processes that reduce polyphenol content and result in a milder, often more standardized taste. It is important to note that even industrial olive oil is beneficial, but the quality and benefits vary greatly depending on the degree of processing.
Key factors in choosing a quality olive oil
Although the “ideal” olive oil is difficult to find for the majority, you can still make an informed choice by focusing on the following 6 principles:
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Extra Virgin – Why is it important?
The label “Extra Virgin” (EVOO – Extra Virgin Olive Oil) is not just a marketing gimmick. It means that the olive oil has been obtained by cold pressing, without the use of chemical solvents and under certain temperature conditions (below 27°C). This preserves the maximum nutrients, aroma and taste of the olives. EVOO must meet strict criteria for acidity (less than 0.8%) and pass sensory tests for the absence of defects. Studies show that EVOO has the highest content of monounsaturated fatty acids (mainly oleic acid), as well as polyphenols and vitamin E, which contribute to its anti-inflammatory and cardioprotective properties [1, 2].
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Production/Bottling Date: Freshness Matters
Olive oil, like wine, has a shelf life, but unlike wine, it does not improve over time. Its flavor and nutritional value deteriorate over time. That’s why it’s crucial to look for olive oil that is clearly labeled with a production date, olive harvest date, or bottling date. Buy bottles from the most recent harvest. Studies show that polyphenol levels significantly decrease over time, especially if olive oil is exposed to light and heat [3].
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Packaging: Beware of olive oil’s enemies
Light and heat are the main enemies of olive oil, as they accelerate the oxidation processes and degradation of beneficial compounds. Therefore, choose olive oil that is bottled in dark glass or metal packaging. Avoid transparent plastic bottles, as they do not provide adequate protection. Store olive oil in a cool, dark place, away from direct sunlight and heat sources. Keep in mind that “cool place” does not mean in the refrigerator or freezer.
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Price: Expensive is not always better
Don’t be fooled into thinking that a high price automatically guarantees superior quality. As mentioned, most olive oils on the market are industrial products. The difference between cheap and expensive “boutique” brands is often minimal in terms of quality. Focus on other criteria, not just the price.
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Trust your taste buds
Ultimately, the best olive oil for you is the one you like to taste. A quality EVOO should have a fruity aroma, with notes of freshly cut grass, artichoke or tomato. Try it – moisten your tongue with it and wait for it to spread throughout your mouth like a fine wine. You may also feel a slight spiciness, even spicy notes or bitterness in the throat, which is a sign of high polyphenol content. If the olive oil tastes moldy, mildewy, metallic or rancid, these are signs of poor quality and an expired product – such a product should be avoided.
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Certificates of quality and origin of industrial olive oil
Not everyone can “touch” the producer directly. In that case, be sure to pay attention to the availability of quality and origin certificates. Some olive oils carry quality certificates or a Protected Designation of Origin (PDO) or a Protected Geographical Indication (PGI). These labels guarantee that the product is produced in a certain region and meets specific quality and production standards, but they are not always a guarantee of exceptional freshness or taste. Of course, if you are one of the lucky ones who knows the producer, knows how he prepares it and he personally pours it for you, you may not want such certificates.
Conclusion
So: which is the best olive oil? Choosing quality olive oil is not an easy task, but armed with the right knowledge, you can make an informed choice. Look for extra virgin olive oil bottled in dark glass or, ideally, “canned” in a metal container, with a clear date of manufacture or bottling. Don’t be fooled by a lower price and always trust your senses when choosing. An investment in quality olive oil is an investment in your health and enjoyment of food.
Bibliography
- Ghanbari, R. et al. (2012). “Oxidative stability of virgin olive oil. A review.” European Journal of Lipid Science and Technology, 114(10), 1083-1099.
- Covas, M. I. (2007). “Olive oil and the cardiovascular system.” Pharmacological Research, 55(3), 175-186.
- Servili, M. et al. (2014). “Phenolic compounds in olive oil: antioxidant, health and organoleptic properties.” European Journal of Lipid Science and Technology, 116(10), 1279-1296.
