Recently, on The Genius Life, Max Lugavere
had olive oil expert (oleologist) Nicholas Coleman on his podcast (episode 31).
He talked all about how to select a great EVOO. It’s a good episode if you’d
like a bit of a deep dive. He also addresses EVOO and higher heat cooking. Here
are some tips and tricks when you’re buying (and storing) your next bottle:
1. Know the source. Nicholas Coleman makes
similarities to wine when he talks about olive oil. You wouldn’t just want to
buy a “red” wine – you’d want to know where it’s from. Good producers are proud
of their product and want to be transparent. The olive oil should have a
source/harvest date. Although some wines have aging potential – EVOO definitely
doesn’t.
2. Oil should be stored in a dark, glass
bottle (never plastic) in an amount you will consume within 2-3 month period. (Make
sure you place your bottle away from light and heat once in your home).
3. It’s ideal if you can taste the oil
before buying it. It should taste vibrant and clean. “Tingly” on the tongue is
an attribute of quality.
Did you know? All olives start their life
green and ripen to deep purplish back. Their color reflects the stage of
maturation!
Did you know? Olive oil is a unique plant
in oil in it’s fat composition – ¾ of the fat is in the form of oleic acid
(which is classified as an Omega-9 fat)!
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