1. Looking at a jar of olive oil, the words “Extra virgin olive oil”. The oil is first cold pressed. The acidity of the oil varies from 0.8 to 1.5 %. The oil is made from olives that were collected a month ago.
2. Look at the date of production of the oil. Wine rule - the older, the better - does not apply here. On the contrary, the younger the oil, the more nutrients it contains.
3. Look at the place of production of the oil and the place of bottling. Ideally, these places should be the same. Don’t buy oil if it bottled in the country where olives are not growing in principle. Most likely, oil could not pass the verification in the producer country, and was bottled in another state.
4. Note the color of the bottle: it should not pass the sunlight that is supposed to be dark. If the bottle is transparent, this oil is better not to buy.
5. Store oil in a cool and dark place. However, to remove the oil in the fridge experts do not suggest, as the bottom of a bottle, a precipitate.
6. Olive oil is afraid of oxidation, therefore, season with salad oil, immediately close the bottle.
7. For frying buy refined oil. Its taste is not very pronounced, but when heated it does not oxidize and does not emit carcinogens.
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