How to determine Olive Oil Quality:
“Nicholas Coleman, one of the world’s few oleologists specializing in the cultivation of ultra-premium extra virgin olive oils, had a few tips to share with me about finding the right olive oil. For one, color has no bearing on the quality of the oil. The single best way to assess an oil is to taste it. Good extra-virgin olive oils should taste grassy, never greasy. Because oleocanthal is responsible for virgin oil’s peppery taste, it can in fact be used as a measure of how much oleocanthal is present in the oil. Stronger oils can be so spicy that you may find yourself coughing from the heat – which is actually a classification of oil quality! Next time you find yourself consuming “three coughs” oil, you’ll know you’ve found a keeper and your brain will thank you for it.” – Max Lugavere, Genius Foods
“Look for brands that list a harvest date on the bottle, which will tell you when the olives were picked. The more recent the date the better (no more than 12 to 18 months). Always choose oils in dark glass bottles – never plastic or clear ones. Oils imported from other countries are more likely to be deceptively labeled (and even cut with non-olive vegetable oils – yikes!), so look for more local oils, especially ones from California, or choose oils from domestic companies that are transparent about their Mediterranean sources and production practices. The oil should taste pungent and peppery, even stinging the back of your throat a bit – that’s a sign of high polyphenol content. Make sure it says “extra virgin” and not “refined.” Fresher is better. Unlike vinegar or wine, olive oil does not get better with age. – Dr. Sarah Ballantyne, Paleo Principles
Bryan Johnson on Quality Extra Virgin Olive Oil
Brands:
[Masseria Estate]
MGD’s 