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How to Identify Genuine Olive Oil - 7 Best Shopping & Storage Tips


Do you want to change your current cooking oil to olive oil? Read on to find out how you can choose the correct grade of olive oil to maintain good health. Despite the recent hype over olive oil, it is not a new product; it has been in use for centuries and its healing properties were well-known. 


Olive oil is also used for perform rituals and other holy purposes by certain religious sects. By replacing your present cooking medium with olive oil, you can visibly see a change in your well-being.


1. Cold-pressed

When you read the label of the olive oil brand, look for the phrase “cold-pressed.” This means that heat has not been used to extract the olive oil during crushing, thus avoiding the dangers of degradation of the oil into harmful constituents, and increase in impurities.


2. Heat or chemical free

The best and the cleanest way to obtain oil from olives is the mechanical method, without the use of heat or chemicals.


3. Flavor of the olive oil

It is a common mistake to think that green olive oils are better in terms of taste than yellow olive oils. In fact, the color of the olive oil has no bearing on its flavor or quality. The taste of the olive oil is the best indicator of its quality. Lightly-colored olive oil can be of superior quality as well.


4. Light or diet olive oil

There is no such as “light” or “diet” olive oil. Lightly-colored olive oil is not a low-calorie variant. Olive oils labeled “light” have most probably been treated with chemicals to suppress its smell and taste, and alter its acidity level and color.



5. Dark glass protects the olive oil

Olive oil that comes packaged in a clear container or a plastic bottle should not be purchased. Containers made of tin, ceramic, or dark glass protect the olive oil from light and prolong its shelf life, while retaining its quality.


6. Harvesting date

Discard olive oil that has been lying around for a year or so since it has reached the end of its shelf life. Ethical companies include the date of harvesting on the labels of their olive oils. Sometime, however, the date on the label does not indicate the harvesting date. Instead, it shows the date of bottling. It is useful to remember that the harvesting time for olives is between October (in warm places) and March (in cold places).


7. Color of the olive oil

The difference in the color of olive oil occurs due to the varying concentrations of chlorophyll present in the olive when they are harvested. Olive oil can be light straw, dark green, or yellow-gold in color. The color of the oil does not affect its quality. Instead, the procedures used to manufacture the oil and store it have the power to harm it.
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