Olive oil is touted to be one of the healthiest cooking oils. The right type of olive oil can prevent heart diseases, lower risk for colon cancer and aid digestion besides provide many other health benefits.
Fake oils exist just as much, if not more, than real oils. And just a mere glance is not enough to tell the difference. If you do not pay attention to the foods you are buying, you might bring home a fake version. And, it turns out that olive oil, which is priced highly in the supermarkets on the grounds of being “rare and authentic”, are the most commonly duplicated types of oil. But, you can spot a real one from fake with the help of this guide.
Olives are pressed to yield olive oil. So, if the label says ‘cold pressed’, the oil is real. When no heat is applied during the crushing process, olive’s properties are intact. For the olive oil to be real, it has to be extracted mechanically from the olive without using chemicals or application of heat.
Don’t go by the colour of the oil or what the manufacturer says the colour implies. ‘Diet’ olive oil is apparently light in colour because – if the seller is to be believed – the fat in it has been extracted to limit its calorie content. That is a lot of hogwash because light colour is an indicator of the olives being chemically treated to minimize strong smells and taste. This is indicative of inferior oil.
If you are looking for extra virgin olive oil, you will have to spend a fortune on it. A genuine extra virgin olive oil can never be dirt cheap. If the price range is same as the other versions of olive oil, it is the manufacturer’s trick to make profits by selling you the same oil.
Olive oil has a shelf-life of not more than a year. Don’t buy it if it is older than 6 months because the harvesting date could be even longer.
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