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The key requirement for a food product is that it be safe to eat and not endanger our health. If it possesses these then we can consider its quality and other characteristics that can satisfy our needs.
Purchase and consumption of Olive Oil First of all we should prefer oil in dark bottles or cans because they protect the contents from alterations caused by light. If you put some oil in a transparent jar and leave it exposed to light or near a source of heat, after a couple of days you can prove to yourself that the taste of the oil has changed. It is not difficult to imagine the alterations that can take place after weeks of exposure to strong light on shelves in food stores! Label on a bottle of Extra Virgin Olive Oil Always check the exact quantity of oil in the container, and compare it with the display price of cost per liter. Do not trust cheap olive oils, or very expensive ones. You are buying olive oil, not jewelry! The nutrition data on the product are indiscriminate, because the caloric content is the same for all olive oils: 9 calories per gram (0.035 ounces). Many consumers are convinced that seed oils are lighter than olive oils; this is false. The fat content is the same for all oils, therefore, as far as the caloric content is concerned, all oils provide the same quantity of energy, that is to say, in one sense, they are equally fattening. However, from a nutrition point of view, olive oils are to be preferred, because of the optimal acid composition and the presence of antioxidizing components and vitamins. At home olive oil must be kept in a clean place, protected from light, at a temperature between 12° and 24° Celsius (54° - 75° F.).
Every fat has a particular tolerance for high temperatures known as its "smoke point". Beyond that level fats decompose, forming toxic compounds. That point, which is noted because heated fats start emitting a whitish smoke, should never be exceeded. Olive oil, besides having an high "smoke point", contains many antioxidizing substances (polyphenols, tocopherols,etc.) that protect its composition, especially in subsequent cooking with the same oil. Consequently we should discredit the myth according to which seed oils are more suitable for frying. Because of its low acidity and antioxidant content, the most suitable oil for frying is olive oil.
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Knowing foods is the best defense against spoiled products or poor values. Each of us must assess the value of what we buy, first of all relying on honest producers, then on a series of evaluations that will help us to choose correctly. Often hearsay and unfair advertisements generate some confusion about the choice of food. For years unfounded claims have mislead poorly informed consumers. What are the elements to be considered to earn consumer trust in a particular brand of olive oil? Packaging can be very helpful by giving a few valuable indications.
