Choosing Olive Oil (yet again)
How can I be sure that the olive oil I buy really is what it is supposed to be?
Given the fact that a lot of the imported olive oil sold in the United States really isn't even olive oil or isn't very high quality, finding one that is what it claims to be can take some work. I've heard reports that some national store brands of imported extra-virgin olive oil bought in bulk and sold at bargain prices are actually substandard oils. I haven't been able to verify this, but I would be skeptical of house brands sold at bargain basement prices. Here is some additional information that may help:
* Be suspicious of low prices. You're not likely to find true extra-virgin olive oil for less than $12 for a 500-ml bottle. The best quality olive oils command very hefty prices. One brand, Manni, a Tuscan olive oil used in the finest restaurants in the U.S. and Europe, sells for about $260 for 30 ounces (that's extreme).
* Look for imported oils certified by the International Olive Oil Council (IOOC) or by olive oil certifying bodies in Italy (DOP), Spain (DO) or Greece (HEPO). Be wary of any imported oils not marked with the logos of these certifying agencies, and do not be fooled by the term "imported from" these countries, which merely means it has passed through the region on its way to market. Instead, look for "made in" or "manufactured in" to confirm the country of origin.
* Look for California olive oils certified by the California Olive Oil Council (COOC). Most of these advertisement
olive oils come from small producers and are sold locally and via the internet. You can link to individual producers whose oils have been certified via the COOC website (www.cooc.com). These olive oils tend to be expensive compared to supermarket brands, but at least you can be sure you're getting what you pay for. Be skeptical of any California olive oil lacking the logo of the COOC on the label.
* Make sure the oils you buy are no more than one year old. If stored properly, olive oil has a shelf life of about two years so the older the oil, the more likely it is to turn rancid. Good oils will be stamped with a packaging date.
* Don't focus on the color of the oil. Good olive oil can range in color from light yellow to green depending on the variety of olives used. Color is no indication of the quality of the oil.
* Choose oils contained in dark-colored or opaque containers. Light damages oils. At home, store the oil in a cool, dark place.
* If you're buying olive oil in a store that is offering tastings, avoid any with a chemical flavor or odor (the oil is no good if the taste reminds you of nail polish, rubber or PLAY-DOH). You should note the flavor of olives. Good oils also taste fruity, peppery, or may remind you of grass. A little bitterness is okay as long as the taste doesn't overwhelm the oil's flavor.
-Andrew Weil, M.D.-