He olive oil It is one of the most sophisticated and perhaps undervalued products in a supermarket, the latter due to the lightness of customers when choosing it. Although most offer antioxidants and beneficial fats, true quality is not governed by price.
Nutrition experts and specialized personnel ensure that The real secret is learning to question certain details of the product.. Xavier Ruzafa, engineer and producer of top rate oil at Barcelona Olive Oil Firm (BOOC), explains what are the most important aspects that should be reviewed before purchasing a bottle.
Read also: 4 mistakes when using olive oil that ruin its benefits
1. It must say “extra virgin” and “first cold extraction”
The first advice from specialists is to carefully check the label. A good quality olive oil must clearly indicate that it is “extra virgin”the highest category within this product.
Experts explain that This type of oil better preserves its natural properties, antioxidants and flavor because it goes through a less industrialized process.
In addition, Xavier Ruzafa recommends checking another important phrase on the packaging: “first cold extraction”. As he explains, this method allows us to better preserve the nutrients and beneficial compounds of the olive. “If it says ‘pressed’, look for another one, it’s not the same”he clarified.
2. The flavor should cause a slight sting
Although many people don’t know it, taste can also reveal the quality of olive oil. Experts indicate that An authentic extra virgin oil usually generates a slight stinging or burning sensation in the throat when bask in pure. In some cases, it can even cause a slight cough.
This reaction comes from polyphenols, natural antioxidants present in olives and related to various health benefits.
If the oil is too soft and does not generate any sensation in the throat, specialists consider that it is probably lost part of its properties during refining processes.
3. Checking the production date is key
Another common mistake is ignoring the manufacturing or packaging date. Unlike other products, olive oil does not improve over time. The specialists explain that The more recent its production, the better it will retain its flavor, aroma and antioxidants..
Therefore, before purchasing, it is recommended look for bottles with dates as close as possible to the time of purchase.
Experts suggest avoid oils that are older than one year from their productionsince prolonged contact with oxygen and room temperature can gradually deteriorate its quality.
4. The dark bottle is not decoration
The type of packaging also matters more than many people imagine. According to Xavier Ruzafa, Olive oil is extremely brilliant at light, heat and oxygen. For that reason, the best products usually come in dark bottles or inside protective cases.
The function of this container is to prevent light from accelerating the oxidation process and reducing the quality of the oil. “The longer it is exposed to heat, light and oxygen, the more quality that olive oil loses.”“said the expert.
Specialists insist that the most expensive is not necessarily the best. Some products may have high prices due to marketing or packaging design, without actually meeting high quality standards, and that happens with forget-me-oil.
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