There’s been a lot of discussion about the best way to test your extra virgin olive oil to ensure it’s authentic. However, specific techniques suggested might not be effective. This article will attempt to clarify what we believe is the most effective method to determine if the olive oil is genuine and whether it’s an “extra virgin.” The first step is the most unreliable method and proceeds to the most effective method. Before we begin, it is a good idea to find out what “Extra Extra Virgin Olive Oil” means.
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The Fridge Method
This is an untruth. There have been mixed results from it, and there are various reasons for this. The concept is that pure Oleic acid can freeze at 39 degrees F, and most refrigerators have 37 degF.
The main issue here is that the oil produced by olives could range from 55 percent to 83% of Oleic acid. If your olive oil contains 45percent of the other fatty acids naturally found in olives, your freezing point may be lower. Keep in mind that there are more than 700 varieties of olives, and they can produce oils of different quality.
And, of course, you may have altered the settings of your refrigerator, or the olive oil may be “winterized.”
Many people believe it is impossible to cook in high temperatures with the extra-virgin olive oil, but it’s not the case. The issue with most of the stuff you’ll find in the supermarket is that it’s blended with sunflower oil that only has an average smoke point of 250degF or is low quality and is not labeled correctly. If you’re experiencing smoke with a low temperature, it’s likely the reason.
It’s not a guaranteed test, however. Genuine extra virgin olive oil may be as low as 330degF or up to 410degF according to the quality. It’s quite a wide variation, and if the olive oil is blended with refined canola oil and the smoke test isn’t able to detect it as fake.
Light degrades the quality of olive oil, and many producers concerned about producing the highest quality extra virgin olive oil do not want to go back and let it spoil as it’s stored. This is why this could be beneficial. However, it would be best if you didn’t place anything in the dark of a bottle, so it’s a good indicator, but it’s not going to give you any information.
The Burn Test
The test performed is more reliable than the test for fridges or looking at the bottle for dark spots since it isn’t an untrue positive. The Extra Virgin Olive Oil should be in a position to keep the oil lamp lit. If you try this, and it fails to keep the lamp burning, you do not have the real thing. This is the only thing you can think of, however. Most oils will burn, and the wick lit won’t convince you that you possess natural oil.
It’s a good idea to put this in the same category as the test of burning. If olive oils that are extra-virgin olive that you’re buying are less than $15 per liter, It’s improbable it’s genuine.
If you can taste a variety of olive oil, it could be a good indication for you. There are a variety of flavors, but if you have a particular one that you like and are aware of its qualities, this will help you. In general, the best product has a specific heat. It’s due to the high level of polyphenols, which is an indication that, at the very least, the oil you use has heart health benefits.
Sediment can be a good indicator, which signifies that olive oil has not been subjected to such processing. It’s not an exact test, but, as hands are concerned, it’s pretty rare to find it and typically suggests you’re on the correct way.
If you can see an exact date for harvest printed on the bottle, you’re on the right path. The only ones doing this are producers who operate everything manually. Will this change this year? Yes, but for the moment, it’s a positive sign.
One of the most reliable indicators to know if your olive oil is authentic is to purchase one that’s performed very well during International competitions. The oils are subject to extensive scrutiny, and if they taste good to judges, it’s an indication that it’s genuine.
California Olive Oil Council Certification
We could probably extend this to include additional states’ certifications, but the one we are most familiar with is the California certification. It’s among the most stringent certifications and is an excellent indicator it’s genuine. To earn certification, the oil must have a free acidity of fewer than 0.5 grams for 100, which is higher than the standard international norm, which is 0.8 grams/100. Additionally, the producers must submit their oil for annual chemical tests.