How to identify a good extra virgin olive oil
This liquid gold is found in pantries across the world, especially in the Mediterranean. And thanks to the incredibly high quality of Australian grown and pressed extra virgin olive oil, we’re dipping and drizzling with gusto.
Here’s the best bit – it’s brilliant for cooking too! Gotta love a pantry staple that tastes delish, provides incredible nutritional benefits and is affordable.
But how do you choose the best Extra Virgin Olive Oil? We've got you covered!
Smell it!
It should have a fresh aroma, not nutty or like a fish and chip shop.
Taste it!
It should be fresh, clean and reminiscent of grass, green banana or green tomato. It shouldn’t leave your mouth with an oily feel. And those pungent peppery flavours you can taste at the back of your throat? Embrace them! They’re the fabulous antioxidants that have been found to lower the risk of heart disease and diabetes as well as inflammation and high cholesterol levels.
Did you know...
- Australian extra virgin olive oil is an excellent choice for cooking, as well as enjoying over salads. You can safely heat it to 210°C (which is hotter than most cookery methods ever require).
- Extra virgin olive oil is a fat, yes. But it’s a good fat, high in heart-healthy monounsaturated fats and antioxidants.
- Aussie extra virgin olive oil is essentially freshly squeezed olive juice, produced without use of high temps or chemicals that destroy nutritious antioxidants.
- To ensure freshness, store your olive oil away from sunlight in the dark bottle it comes in (don’t decant). Consume within 4 weeks of opening.
Which oil for what use?
ROBUST flavour intensity is pungent in taste with strong notes of green grass. It’s the best choice when you are cooking red meats or for dipping bread into.
CLASSIC flavour intensity is a moderately flavoured oil, fresh and vibrant, making it a good all-rounder. It’s great for all cooking types, especially chicken, vegetables and pasta, as well as other uses.
LIGHT flavour intensity is far more delicate and not overpowering. Use it for stir‑fries, fish, eggs, dressings and cakes.
