It is difficult to tell a good olive oil by its package. What is the best way to shop for olive oil?
Chris L., MO There are four different types of olive oil. 1. Extra virgin–oil is extracted without heat, passes through 8-12 tasters giving a rating of 6.5% or higher. It is free of fatty acids and made from sound, fresh olives harvested at the peak of freshness. 2. Virgin (semi-fine)–oil is extracted mechanically without heat. It is essentially free of fatty acids. 3. Olive oil–blend of refined olive oils, extraction process includes heat, varies in flavor, color and price. 4. Olive pomace oil–extracted by chemical solvents, poor quality product. One and two have a strong flavor and are best used for dressing or recipes where olive flavor is desired. Three has a more neutral taste and is best used for sauteing or as a fat when a strong olive flavor and aroma is undesirable. Four has a bitter taste known as fusty (associated with oxidation).
