Israel Romero / Wednesday, March 8, 2023 / Categories: Blog Tips for Choosing a Premium EVOO by Made in Spain Gourmet How to Choose a Premium Extra Virgin Olive Oil (EVOO) We continue our crusade to put Spanish Premium EVOO in the place it deserves. Our extra virgin olive oil, our liquid gold, merits the top spot in the olive oil pantheon. By its own merits. But with so many EVOOs available, which one should you choose and why? We’ll help you a little more so the next time you can choose with more knowledge about 100% Spanish extra virgin olive oil. The Color of Extra Virgin Olive Oil The Aroma of EVOO How EVOO Is Made Countless Varieties Among Our EVOOs The Density of an EVOO The Taste of EVOO EVOO Packaging How Much EVOO You Consume, and How You Use It Check the Product Label How Long EVOO Should Be Consumed Within EVOO Made in Spain Our Recommendations We know you need basic information to choose an olive oil that meets your needs and tastes. Here are some of the tips that Made in Spain Gourmet wants to share before you make a thoughtful purchase. The Color of Extra Virgin Olive Oil This tip is very useful because many brands try to convince you by the oil’s color, but color is not relevant to quality. At most it can tell you about the variety, but little else. Remember that in tastings, blue or red glasses are used so color isn’t a determining factor. For example, when we talk about Premium EVOO, we mean oil harvested early. That is, oil obtained from olives picked just when they change color from green to purple; its natural color is greener, and it is a higher-quality oil. The Aroma of EVOO Should it smell like oil? That’s one of the most fascinating things Premium EVOO gives us. When we smell it, scents of tomato at different ripeness stages, fresh grass, artichoke, or banana may come to mind, to name a few examples. These indicate that it comes from a healthy, very fresh fruit. To give you two examples of two of the most representative varieties in Spain: arbequina is especially fruity, mild, and aromatic, with hints of artichoke and fresh grass, producing a smooth oil perfect for dressing cold dishes. And picual, which has an herbaceous aroma like olive leaf, grass, or tomato, has characteristic bitter notes and peppery touches. [caption id="attachment_24726" align="aligncenter" width="800"] Tips on how to choose a Premium EVOO by Made in Spain Gourmet[/caption] How EVOO Is Made Starting from the use of healthy, perfectly conditioned olives, they are harvested from the trees, often by natural methods, transported, stored and kept at low temperatures so they don’t lose their natural aroma. Regarding production, it is also essential to know whether it is an organic oil that doesn’t use additives or chemical substances to make it, or one that does. In this case we must say that non-organic EVOO still has very recommendable characteristics for our health, and that pesticides and fertilizers serve to protect the tree from many natural threats such as the olive fly and other hazards. Organic production, by not being treated, can yield much less and does not always guarantee lower quality or flavor. Countless Varieties Among Our EVOOs There are more than 270 olive varieties in Spain, and an excellent, healthy oil can be made from most of them, ready to consume. Obviously each has different nuances such as flavor, aroma, and color that differentiate them. It’s also important to distinguish between monovarietal oils—those made from a single olive variety—and coupages, where two or more varieties are blended, producing new flavors. The Density of an EVOO Very simple: the higher the density of the EVOO, the higher the quality of the product. The Taste of EVOO One common characteristic of olive oil is that it contains antioxidants and therefore polyphenols, which make small notes of bitterness and spiciness noticeable in the aftertaste at the throat. Depending on the variety, the spiciness and bitterness can be greater or lesser. Arbequina oil is one of those with milder bitterness and usually only a slight bite; these attributes are not as sharp in its case, compared to other varieties like Picual which is fuller-bodied and more intense. In this sense, it’s also useful to evaluate the pepperiness and the type of flavor that best fits your personal preferences. EVOO Packaging Glass bottles or tins are considered better packaging to preserve EVOO’s properties compared to plastic containers. Ideally, the oil container should be opaque, or if it is transparent it should come in a closed case, to slow oil oxidation caused by exposure to light. How Much EVOO You Consume, and How You Use It Not all olive oils perform the same, so it’s important to know what you will use it for and thus which variety is more suitable. For example, Picual EVOO is better suited for cooking at high temperatures and Arbequina is more recommended for raw preparations or baking. Check the Product Label Essential. Because the label on an extra virgin olive oil can give you a clue about its quality. If it says “cold extraction” it means it has been processed below 27°C as required by regulations. Also, the label reveals aspects such as the harvest date, location, bottling, and whether it was grown and pressed by a small producer. You can look for EVOO with PDO, that is, “protected designation of origin”, which always adds another level to the quality of that olive oil. How Long EVOO Should Be Consumed Within Over time, oils lose their main properties such as antioxidants. To choose a good olive oil we recommend considering 12 to 16 months from the time of harvest so you’ll consume a seasonal product that retains all its properties. EVOO Made in Spain If you want to be sure that the bottle or tin of EVOO is Spanish in origin and from a Spanish brand, always check the label. The barcode should start with 84, which is Spain’s number. We mention this because there are many Italian oils that are not 100% Italian but are coupages that include Spanish varieties. Oils are like wines. Olive oil from a different variety is like a different grape type. Therefore, they have different nuances, flavors and textures. For example, you can use the less fruity ones that withstand higher temperatures better for cooking and sautéing, and you can get a Premium, high-quality EVOO for cold use. Acidity level is only a biochemical production metric, not a measure of quality. Nevertheless, Premium EVOOs are between 0.1 and 0.2 degrees of acidity. Although by law they could reach 0.8. A higher price is not always synonymous with greater quality. As in all sectors, the price of a Premium EVOO is driven by many factors, including brand value, packaging, awards won and, of course, the quality of the final product. At Made in Spain Gourmet we guarantee that we have all our EVOOs tested as excellent representatives of the Premium Oils category. And the price range is wide. So everyone can find the product that fits their needs. The most important thing is that you’re buying health for your body. Our Recommendations Rocarell Organic Olive Oil Arbequina Set d'Oli EVOO Mastered Coupage Arbequina and Picual De la Cueva Biodynamic Extra Virgin Olive Oil, Arbequina, Castillo de Canena Spain: the world's most demanding country for food certifications — a guarantee of quality Sherry Vinegars... Olé! Print 6 Rate this article: No rating Tags: gourmetEVOOpremiumSpainPremium EVOO Please login or register to post comments.