Olive Oil is not a fat like the others. It is a complex world, an infinite pallet of flavors, in a word, an entire culture. Choosing an olive oil therefore requires a basic knowledge of quality criteria and typicality. Here are the golden rules to be observed to avoid disappointment.
Direct result of the cretan diet popularity, the consumption of olive oil in Europe has tripled in 15 years. An increase that goes along with the diversification of products on the shelf. Origin, local, fruit quality... . References multiply on the labels. How to make the marketing part in all these indications? And especially, as to choose according to the tastes, budget and use that one wants to make the product? Some answers.
Sweet or fruity, fresh or long in the mouth, with great fineness or intense hardiness, taste pallet of olive oil is very rich. It is therefore in olive oil. Its market is highly segmented, with a hierarchy of price roughly corresponding to these quality differences. Thus, oil of Tuscany produced in tens hectoliters on an exceptional local, can claim 40 or 50 € per liter, while the floor price of industrial products starts at 4 or 5 € per liter. The latter are not necessarily bad, but they lack character because they result from assemblies of several oils from different regions and varieties to obtain finally a quality and a taste accessible to the greatest number. They are ideal for cooking because most flavors of oil are destroyed by heat. We therefore have an interest in more oils in the closet, one basic for kitchen, and others more subtle, which is fully appreciated on believed preparations.
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