With the price of olive oil skyrocketing, falling for claim products and commercial hooks is the order of the day. However, in many cases we cling to the price factorreally leaving aside the type of product we are consuming.
huge price differences, even within oils of the same category, surprise us. However, there is a more than usual mistake that we usually make, not only with olive oil, but in this case it is especially bloody.
We insist that it happens with other products, although it is not the only detail that we should pay attention to when buying olive oil. And not, we are not referring to the type of format. Nor to believe that there are more qualitative profiles depending on the type of container.
This way, an oil is not necessarily going to be better —or worse— for coming in a half-liter glass bottle than one that comes in a two-euro pet bottle. Another song is how they age and how they oxidize, but the format is not definitive to analyze the quality of an oil.
The two details so you don’t get messed up when buying olive oil
Neither is the price, as we can understand, although it is true that the highest quality olive oils tend to be the most expensive. Although this is not a maxim that we can always apply, even more so when we see commercial oils at high prices that may be of inferior quality in terms of flavor to cheaper oils.
However, there are two easily identifiable factors that should interest us to buy olive oil and to which we do not pay too much attention.
The first of these is the category of the product itself.. We know—or should—that there are four main categories of oil: extra virgin olive oil, virgin olive oil, olive oil, and olive pomace oil.
Of all of them, the most qualitative at the organoleptic level is the first, while it has the same nutritional benefits as the second regarding cardiovascular protection, for example, as explained by a CSIC study.
Something that no longer happens in the same way with the concept ‘olive oil’, which is a blend of refined oils with extra virgin or virgin (or both). Finally, there would be olive pomace oil, which does not have any mixture and is made through chemical procedures that allow the olive pits to be used.
However, beyond our actually identifying the differences in olive oil labelingit is always convenient to take a look at a detail that supermarkets and hypermarkets turn into small print and that, sometimes, it is almost impossible to verify.
Something especially practical when we are talking about saving and that It is nothing more than the weight per kilo. This figure, whose explanation is obvious, is the best tool to hold onto to really check if what we are buying represents a bargain or if we are being given a pig for a poke.
You might find A two-liter bottle at 18 euros seems expensive to us, but if we see that there is a 750 centilitre bottle, with exactly the same oil, at 8 euros it may seem like a better idea in economic terms.
Finca la Torre Organic Extra Virgin Olive Oil Arbequina – 500 ml
Obviously, the consumption of olive oil that we make at home must also be weighed, but we always insist on pay more attention to the concept “price per kilo” or “price per liter” so that we know what we are paying more or less when they sell us unit packages.
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