What is the best olive oil to choose?

Choosing a good olive oil certainly makes a difference in the taste of many products. Quality involves from the planting of the raw material, which are olives, the fruits of olive trees.

Learn about the main benefits of choosing good olive oil, in addition to pleasing different types of palates that appreciate this ingredient.

How to choose olive oil?

There are several factors that you should take into account when choosing your olive oil, understand some factors that can impact the taste of the product, such as:

Production method: The way it is produced directly impacts the flavor of extra virgin olive oil. If the olives were picked green or at the time of veraison (when they have not yet changed their color to dark), the bitter taste of the olives remains.

When it is made with more mature olives, it is possible to feel a smoother, sweeter flavor,  experiencing try a totally delicate texture.

Conservation: It is always necessary to keep olive oil away from high temperatures and light. Always leave it in a place that is cool, away from light and that is hot.

Origin: Always know the origin of the olive oil and what information about the producer is because the production and process must be done rigorously and with good reference in the market.

Date of manufacture: The fresher you consume olive oil, the better it will be. Always choose to eat what is freshest.

What is the best choice?

As we have seen, several factors need when choosing good olive oil. A company that is a great world reference in the matter is Laudemio Olive Oil.

The brand produces extra virgin olive oil, which are olive oils that undergo a rigorous tasting in the Tasting Panels. The acidity shows that every stage of the process was done correctly, from production to the final stage.

The name Laudemio itself already leads to a reference to quality, as it dates back to medieval times, where the best crops were served to feudal lords.

The climatic conditions where olive oil is produced are extreme and at a high altitude, making the olives have a large amount of nutrients, having an emerald green color and, consequently, an intense flavor of grasses and artichokes.

Its production process is done as soon as they are harvested and they are ground for an average of six hours on the same day. And to ensure freshness, a double filtration is done with 20 filters, which is different from most that use just one.

The tests are carried out by a consortium of 20 producers who rigorously assess whether the entire process has been carried out with quality.