TIPS FOR CONSUMERS WHEN BUYING EXTRA VIRGIN OLIVE OIL (EVOO)

First: Buy directly from the producer

This is the way to ensure a completely natural and quality product. From the olive mill directly to our homes.

Second: Buy from a cooperative

You will find the best quality-price ratio and a product you can trust 100%.

Third: Shop online

If you can't buy directly from the producer or a cooperative, place your order online on a reputable and quality-assured website. In this case, demand traceability for the quality of the batch, analytical documentation for zero residues, and the analytical report for the quality parameters of the batch to ensure the product's quality.

Fourth: Choose freshness

Always go for EVOO from the current campaign, that is, from November to November. Avoid products with a packaging date older than six months.

Fifth: Demand the packaging date

The oil is better preserved in the producer's storage tanks than in the container. It is important to indicate that the quality of freshly packaged oil is much more secure. From that moment on, quality and time work against it. Therefore, the closer our purchase is to the packaging date, the better our product's quality will be.

It is also important to note that if our consumption is regular throughout the year, it is more convenient to buy several times during the year, with the first purchase in November. This way, we ensure we have fresh oil at the beginning of the campaign, which, in turn, means better quality. The rancid flavor found in old or excessively aged oils may be due to a late harvest or prolonged storage in the container.

Sixth: Know the enemies of extra virgin olive oil

Olive oil has several enemies: light, air, and high temperatures. All of these are precursors to oxidation or rancidity.

• If the product was displayed in a shop window or exposed to the sun, do not buy it.
• Always store it in a dark and cool place (15°C-20°C).
• Olive oil can be frozen and kept in the refrigerator at low temperatures. When it goes below 9°C, precipitates form at the bottom because some components freeze. This is not a problem at all. You just need to let the product return to room temperature, and it will return to its normal state. During the freezing process, a percentage of polyphenols (natural antioxidants) and bitterness precipitates (is lost). Additionally, there is complete control of oxidation (rancidity).

Seventh: The type of packaging is important for preservation and quality

Always buy oils in opaque containers. Transparent containers that allow light to pass through promote oil oxidation (rancidity). This process is even more significant when the oil has been packaged for a longer time. It is crucial not to be swayed by the design of the container when purchasing your oil. Similarly, do not forget, as mentioned earlier, that if the EVOO has been packaged for more than six months, it is better to opt for another option. Always buy fresh oils to maintain their quality.

In terms of quality loss, the type of packaging and storage conditions are also very influential. Therefore, if your EVOO consumption has low turnover, the quality of the container and storage are essential to preserve the original product's quality for as long as possible.

In descending order of packaging quality regarding the preservation of the oil it contains, considering its material, would be: bag in box, tetra brick, opaque glass, tin, transparent glass, and PET plastic (polyethylene terephthalate). The characteristics of different containers for olive oil will be addressed in another article.

Eighth: Forget about the color of the oil

Never prioritize your EVOO purchase based on the oil's color. Color is not an indicator of quality. Quality depends on taste and smell, as well as the container. That's why you should always opt for an opaque container, as mentioned in the previous point. Precisely for this reason, the tasting panel's cup is dark, so that the color of the oil does not influence the tasting. For example, it is essential to taste bitterness because it is the characteristic fundamental flavor of oil obtained from green or ripening olives. The acidity characteristic of a good Extra Virgin Olive Oil is around 0.3-0.4, and as we have mentioned several times, higher acidity means lower quality. However, it is crucial to emphasize: not all low-acidity oils are EVOO.

Ninth: If it's very cheap, don't trust it

Does the price matter? We could say that a high price does not automatically guarantee the quality of an olive oil. However, it is also true that a quality product has higher production costs, making it practically impossible to find good oils at bargain prices.

Let's give an example: If someone offered us Jabugo ham at 10 Euros per kilo, would we trust it? Probably not. The same applies to EVOO. A price range could be between 4-8 €/liter. It is challenging to find a quality Extra Virgin Olive Oil at a price of 3€/liter, as this price would be even below production costs in most cases.

In fact, quality oils usually range from around 4 to 40 € per liter. The price range is quite extensive. The price is influenced by packaging design and presentation, marketing awards, limited-number production, ecological certification, etc.

We recommend paying for the content of your Extra Virgin Olive Oil and not just for its packaging. Or, as the popular saying goes: "Don't pay more for the collar than for the dog." It is also important to note that if you purchase large-capacity containers (over 3 liters), the price may decrease slightly and be around 4 to 8 € per liter, approximately.

Tenth: Awards do not guarantee quality

It is common to see award symbols from years ago on oil labels. However, apart from the value in commercial marketing, this does not guarantee that the Extra Virgin Olive Oil (EVOO) we buy is of superior quality. Award-winning oil batches are often very limited and are frequently sold at highly inflated prices in the market.

Therefore, it is better to choose to buy EVOO where the price/quality ratio is appropriate and to purchase directly from producers or cooperatives, which will ensure much better value.

Eleventh: Consume EVOO, "We are what we eat".

The German philosopher, anthropologist, and biologist Ludwig Andreas Feuerbach wrote in his work 'Teachings on Nutrition' ('Lehre der Nahrungsmittel: Für das Volk') in 1850: "If you want to improve the people, instead of speeches against sins, give them better food. Man is what he eats."

Did you know that Spain is the second country in the world, behind Japan, with the highest life expectancy? The paradox is that, according to our risk factors and health markers, life expectancy should be lower. Among these factors, the scientific community highlights:

Obesity, Type 2 Diabetes, Hypertension. Smoking: Spain ranks high in Europe. Sedentary lifestyle: Spain ranks high in Europe. Fat consumption: Spain consumes the same or more fat than other European countries. Quality of life index: Spain ranks 15th. As we can see, the Spanish population has a high prevalence of almost all of these health markers. Compared to these health indicators, where the Spanish population is above the average of the majority: what can differentiate us? Simple: In Spain, we eat well, with a healthy and balanced diet. As Feuerbach said: "We are what we eat," and in Spain, we are fortunate to have our Mediterranean Diet. Many researchers agree that this is one of the main factors that make our life expectancy much higher than in other countries. And, at this point, it is essential to highlight that Extra Virgin Olive Oil is its main component, along with fish consumption.

We know that the calorie intake in the Spanish population from fats is around 40%, well above international recommendations (<35%), but 20% of this fat intake comes from olive oil. The second Spanish singularity is the high consumption of fish. Along with Norway and Japan, we are the countries that consume the most fish.

The health effects of consuming Extra Virgin Olive Oil have been proven by numerous research studies. Many of these positive effects on health are found in its minor components, which disappear when the oil is refined or degraded over time. Therefore, never forget:

CONSUME EXTRA VIRGIN OLIVE OIL (EVOO), AND IF IT'S FRESH, EVEN BETTER!