Reasons to avoid cheap olive oil

The olive oil to choose depends on taste, need and budget.

Photo: Valentyn Volkov/Shutterstock

Olive oil is one of the healthiest oils. Not all olive oils are the same, there are different types and of different quality. Choosing any oil just because it is cheap is no guarantee of bringing home a quality product.

There are three main grades of olive oil, extra virgin olive oil, virgin olive oil, and olive oil.

Extra virgin olive oil (EVOO) is considered the highest quality olive oil. It has an intense and fruity flavor and aroma. Nevertheless, all olive oils have the same amount of calories and all have benefits for heart health, according to the North American Olive Oil Association (NAOOA).

“As a general rule, the more flavorful the oil, the more healthful attributes it contains,” shares the NAOOA.

The olive oil to choose depends on taste, need and budget, classic olive oil and light-flavored olive oils are useful for baking and recipes where other flavors should shine. And for consumers looking to switch from flavorless cooking oils.

While a high-cost olive oil does not guarantee that the oil is of great quality, there are a few reasons why you may want to avoid a cheap olive oil.

Why it is not always better to buy cheap olive oil

It is common for cheaper oils to be packaged in clear glass or plastic. Although a dark glass bottle or can is not a guarantee of quality, they are better to avoid light that can degrade the quality of the olive oil, thus keeping the oil longer.

The NAOOA notes that The color of an olive oil is not an indication of quality, although it can influence the taster’s perception.

Check that the oil has no sediment. If there is sediment in the EVOO bottle, it means that the oil has not been filtered. Olive oil producer Armando Manni tells Mind Body Green that “if the oil is not filtered (or not filtered correctly), the natural oxidation of extra virgin olive oil will be accelerated.”

The not so cheap olive oil may have more detailed information about the product. When purchasing an olive oil, look for the packaging or expiration date. It is recommended that the oil be used within an expiration date of no more than two years from the time of processing or bottling.

Look for a quality guarantee seal as a denomination of origin or a certification seal. The NAOOA seal of quality means they are certified by the North American Olive Oil Association. Indicates that the brand has agreed to join a program that involves random testing to verify compliance with international standards of purity and quality.

The Protected Designation of Origin (PDO) as well as the Protected Geographical Indication (IGP) indicate that the food product originates from a certain place and meets certain requirements. Manni notes that “both designations provide quality assurance and indicate where the oil comes from.”

Buying a large bottle of oil to save money may not be a good investment if the daily consumption of oil is low.. Olive oil degrades when exposed to heat, oxygen, and light. For best results, the NAOOA suggests using the oil within a reasonable time after opening the bottle.

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