Acidity
The maximum acidity level for each oil category () is determined by quality standards, and manufacturing companies should take this into account. The acidity level of olive oil refers to the oleic acid content in 100 g of the product. This is an indicator of the chemical quality of the oil and has nothing to do with its taste. But the lower the natural acidity of unrefined olive oil, the higher the quality.
Oil color
The color of the oil can range from dark gold to light green. It depends on the variety of olives and olives, their degree of ripeness and the way they are processed.
Oil scent
The aroma of the oil is determined by volatile chemicals -. If the oil is made at high temperatures, stored improperly, or been exposed to sunlight, the finished product will lose its aroma.
Taste
Natural olive oil has. Taste defects in olive oil include wateriness, vinegar taste, metallic taste and rancidity.
Expiration date and storage
When choosing olive oil, pay attention to the bottling date. Even the best olive oil can lose its flavor over time, so you shouldn’t buy it “in reserve”. The best option is to store your olive oil in a dry and dark place, such as a kitchen cabinet.
The best container for natural olive oil is a darkened glass bottle. It does not let in sunlight, therefore, it slows down oxidative processes, as a result of which the oil acquires a rancid taste.
The container must be tightly closed, otherwise the oil will quickly deteriorate. Do not keep oil near the stove. The average shelf life is no more than 1 year.
Real olive oil is fairly easy to distinguish from counterfeits and surrogates. You just need to put it in the refrigerator for several hours. In natural oil, white flakes are formed in the cold, which disappear again at room temperature.
Olive oil contains polyunsaturated fatty acids… These are unique substances.