Nikolas Laufer-Edel's Blog

How to pick olive oil.

What might otherwise be an overwhelming choice in the grocery store, when looking for olive oil to use uncooked in salads or to finish a dish consider:

• First run-off / Cold pressed. This means the oil has been extracted from the olives without chemicals or steam.
• Not ”Pomace”. This is made from the leftovers of the first run-off variety above.
• Dark bottle or tin. Good olive oil must be stored in cool dark places.
• Acidity below 1%. If it’s not marked, it’s probably higher.

For frying, use grape seed oil. Your good olive oil will loose its flavour and health benefits when heated.

Bonus: For balsamic vinegar, look for grape must, and either Tradizionale or vinegaras the main ingredients.

Thanks Rouxbe.