How to recognize quality extra virgin olive oil

To recognize a quality olive oil it should not be an expert sommelier, but just follow few simple steps:

Visual test
The visual test, even if it seems trivial, can provide useful information about the strengths and weaknesses of the oil

Pour 2 tablespoons of oil in a glass and put it against the light, shaking the glass.
If the oil is not fluid, it is a quality oil, as more as fluid oil means an higher amount of polyunsaturated fatty acids.
At this point we can turn the oil on the glass to evaluate the color. The green color is typical of a young olive harvest, while the yellow color indicates a collection of ripe olives harvest.

Olfactory test
Heat the glass with your hands and then cover the glass with the other palms. Now open the glass and put it near your nose to inhale and smell, discovering the character of the oil.
More the oil is fragrant, more olive oil is good.

Taste test
This is the oil litmus test:
Make a sip of olive oil and distribute a small amount of oil in the mouth.
Withdraw slowly at first and then more vigorously, by passing the air through his teeth with her lips parted and the tongue turned to the palate. Repeat for 3 or 4 times.
Clean the mouth with a slice of apple.

Through the taste test it should be identify the odors and flavors of the oil. If they are well balanced, we are faced with an extra virgin olive oil quality, especially in the presence of a bitter-spicy aroma.

For the online olive oil shop we recommend you the Mill Gargiulo, an excellent extra virgin olive oil produced in the Sorrento peninsula.