We all know that an extra virgin olive oil is more expensive compared to buying regular vegetable oil. And yet, food lovers and health enthusiasts prefer their food with olive oil because of its aroma, taste, and of course, health benefits.

That’s why claims of counterfeited olive oils are expected to happen, especially right now when its demand is steadily growing as more people want to have a healthy lifestyle. 

The most common issue is the mislabelling of olive oil grades when pure or virgin olive oil is sold as extra virgin olive oil. 

Another issue is the adulteration of the purity of olive oil like adding other kinds of vegetable oil. 

Choosing the right extra virgin olive oil is quite tricky. You cannot just open a bottle of olive oil to taste and smell at the grocery right?

So if you are a fan or just about to start exploring the benefits of the famed liquid gold, here’s how to choose the best Spanish olive oil supplier.

Let’s start with the most obvious part. If you think that you got a great deal by buying cheap extra virgin olive oil, think again. Although it does not necessarily mean the more expensive the more authentic the olive oil, it does make a difference.

Olive trees take at least 25 years before it can produce economically. A well-producing olive tree gives around 30-50kgs of olives, and you need 7-10 kilos of “good” olives to produce 1 kilo of olive oil. 

How to choose “good” olive fruit? Harvesters hand pick it. After that, the extra virgin olive oil is extracted solely by a mechanical means. Meaning no chemicals involved in order to produce the highest grade.

In other words, you are not paying for the EVOO, but also the effort and energy of the harvesters. 

A reputable Spanish olive oil supplier gives importance to their bottles and labels. Besides, olive oil is not called liquid gold for nothing. Its price should match its presentation. A good olive oil bottle should be in dark shade to avoid direct contact from heat or light. 

Another important aspect to check in an olive oil bottle is its harvest date. If it does not have any information about harvest date, then it is wise not to buy it. A well-made and well conserved EVOO has a two-year shelf life before opening. 

It would be better if labels also include PDO seals, kosher or halal certification, olive variety, milling, and other vital information that has to do with the production of olive oil. 

But the best way to tell if your olive oil is the real thing is its aroma and taste. EVOO should taste and smell like fresh olives.  Quality olive oil, after all, should be made with only the freshest picks.  

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