Beyond the Ranch

5 Most Frequently Asked Olive Oil Questions

As Pasolivo’s Olive Oil Sommelier, I am asked many questions when it comes to all thing’s olive oil related. I thought it would be helpful to share the top 5 questions that have been asked lately and provide my expert answers! How to choose real extra virgin olive oil? With so much fraud in the olive oil industry it can be extremely difficult for consumers to decide which extra virgin olive oils are real. Many olive oils on the shelves are labeled as extra virgin but are not. The FDA unfortunately does not have heavy regulation on what is being imported and sold in the grocery stores in the United States. Some key things to look for to make sure you are getting a real high quality EVOO are: Is the olive oil you are purchasing certified extra virgin? Most producers who make high quality extra virgin olive oil, take the additional steps to get it certified. The California Olive Oil Council certifies most California extra virgin olive oils, but there are also the International Olive Oil Council for International oils, and a few other approved organizations for certification. Some extra virgin olive oils will have their certification on the packaging, but some producers choose not to include this because the seals design change frequently. You can usually look on the websites of the places that certify extra virgin olive oils to find whether the oil you are looking to purchase is certified. Does the oil have a Harvest or Best by Date? Many oils will list the bottling date, but this tells the consumer nothing about when the oil was produced. You typically want to consume high quality EVOO within two years of the harvest date to ensure ultimate quality. Some award- winning extra virgin olive oils can go...