Saturday, December 3, 2011

How can I tell edible olive oil?

I love cooking and would therefore pay attention to quality. How much costs a minimum of edible olive oil? What should I do?

edible olive oil can not be for 5 - and get 6 € at the supermarket. No growers can produce a decent quality for this retail price. A good producer, and thus a high probability of a good quality, you can see, if the farmer has stated bottling date and shelf life. In the June issue of gourmet oils were the best awards and described with reference sources. One of these sources, the Cucina La Maddalena is located in Pulheim.

Quality is always a price. Anyone who thinks they get for little money at discount stores, makes what is in front. Unfortunately, a high price is not a characteristic of quality. Especially when olive oil is very much driven fast and loose. In general, you get characterless industrial goods, but also very often inferior oil, which was enhanced with all sorts of tricks. Taste and aroma remain on the track. The term "extra virgin" (the highest grade) on the label is downright fraud. Pay attention to the following: name should be given to producer (the bottler or the dealer), and origin. Anyone who produces a premium product is also proud of it. The others try to remain as anonymous. Date of manufacture - always buy the fresh harvest olives are picked in the period from October to January - Olive oil is a natural product and over time loses its quality googling the oil and the manufacturer. Was there participation in competitions and tastings? Does the name here in recent years repeatedly? This will have a reason. Do not be afraid to ask your dealer questions. Very quickly you will notice if he sees something of olive oil, or thrashes only empty phrases and thinks only of the revenue. Let us advise you. If possible, try out the oil. A good oil will always have a certain sharpness and slightly bitter. Everything else should you leave on the shelf

Part 2 --- The place is not sufficient to give a more detailed answer. Who is the topic really interested, I recommend the "olive oil dossier" of the magazine Merum. You will get nowhere carefully researched information. Sprout in recent years self-appointed experts from the soil and spread a lot of nonsense. It is pointless to do anything. We simply ignore them. ---- Source: Nocht ---- And another tip: you taste one after the oil that you normally use and an award-winning oil. Smell it first and then take a sip, you can look in the mouth for a while. You will taste the quality difference so clearly that many words are really unnecessary.