Did you know that for the ancient Greeks, olive oil was so important that they believed it was a gift from the gods and even used it as a form of payment? This precious liquid, used for thousands of years, is today highly valued in gastronomy and an essential part of a healthy diet. When properly processed, olive oil is not only a fantastic food and seasoning, but also a remedy. But how can you be sure that what you’re buying truly lives up to its name?
Characteristics of Real Olive Oil
Olive oil plays a key role in the Mediterranean diet thanks to its richness in antioxidants, vitamins, and healthy fatty acids. According to research, extra virgin olive oil helps reduce inflammation, protects the heart, and may even slow down aging. Unfortunately, olive oil is one of the most commonly counterfeited food products on the market. That’s why it is important to know how to recognize real olive oil, as only then can you fully benefit from what it has to offer.
The family behind the Ramov brand, signature oil, will gladly teach you what to pay attention to when buying olive oil to ensure that a product of top quality finds its way to your table.
To start, carefully check the labels and markings on olive oil packaging when purchasing. The term “extra virgin“ indicates the highest quality oil obtained exclusively by mechanical processes, while “cold pressed“ means that the oil has not been exposed to high temperatures, ensuring the preservation of its nutritional properties.
It is also important to check the production date since quality oil should not be older than 24 months. The color of olive oil itself is not a key factor when buying, as it varies as the oil matures.
Matija Ramov, co-owner of the Ramov brand, warns to look for sediment in the bottle, as it negatively affects the oil’s quality. She also suggests that the bottle should always be dark-colored, as (sun)light negatively affects the nutritional properties, making them prone to change.
How to Test the Quality of Real Olive Oil at Home?
On the market, you can often find oils labeled as "olive oil" which are actually blends with vegetable oils or old refined oils that have lost their nutritional values. Diluted or adulterated olive oil can be recognized because mixing reduces its density and strength. Authentic extra virgin olive oil is obtained exclusively through mechanical processes and contains no chemical additives.
Real olive oil has a greenish-yellow color and a distinct aroma reminiscent of freshly cut grass, tomato, artichoke, almond, or apple, depending on the olive variety and harvest time. Its texture is silky, slightly thick, somewhere between honey at room temperature and regular oil. The taste should be moderately bitter and pungent (“That it slightly stings the throat,“ adds Matija), which confirms the presence of healthy polyphenols.
Anyone at home can test the quality of their olive oil in several ways. One of them is the so-called “fridge test,“ where olive oil is placed in the refrigerator for some time. Quality oil, “at low temperatures (below 7°C), solidifies and crystallizes,“ says Matija Ramov. If it remains completely liquid, it is possible that it contains mixtures of other oils.
The oil can then be tested using taste and smell – the oil should not be rancid and must match the aroma and flavor characteristics described above. Real oil is aromatic and leaves a slight tingling sensation in the throat – any mixing reduces its density and strength, which is easy to detect through testing.
Extra virgin and virgin olive oil differ in the amount of free fatty acids, the most significant of which is oleic acid. There is also a slight difference in the peroxide value, which indicates oxidation of the oil and shows whether the oil is adulterated. Consumers usually don’t notice the difference between extra virgin and virgin oil when buying. It is actually quite subtle and most often determined by chemical analysis or the skilled palate of a taster.
Pure olive oil (labeled simply as olive oil) does not exist on the market as such; it is only available as mixed with soybean or vegetable oil. Lampante oil is oil from the olive fruit and is not suitable for consumption; it must be further refined (chemically processed) before it becomes edible.
The Most Common Olive Oil Frauds and How to Avoid Them
The most common signs that something is wrong are unrealistically low prices and misleading marketing tricks. If the price is significantly lower than the average for extra virgin olive oil, there is a high chance that it is a diluted or adulterated product.
Also, labels such as “homemade olive oil” or “Mediterranean quality” may be marketing hooks without real quality assurance. Matija Ramov warns that products are often sold on the market with EU labels (Greece, Italy, Spain) as domestic olive oil, and even counterfeit labels can be found that do not reflect the true quality of the product.
To identify trustworthy producers, pay attention to certificates and quality labels. Real extra virgin olive oil must have a PDO (Protected Designation of Origin) or PGI (Protected Geographical Indication) mark, which confirms its authenticity. Additionally, check if the producer is transparent about the olive variety, production method, and origin of the oil.
Where to Find and How to Store Olive Oil
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High-quality olive oil is best bought directly from trusted producers, in specialized stores, or from small olive mills that offer tastings and detailed information about their product. Such is the family-owned olive oil brand Ramov, which also operates a mill where extra virgin olive oil is produced in an ecological way, as confirmed by certification. This guarantees the top quality and authenticity of their oils, produced exclusively through mechanical processes.
After purchase, olive oil should be stored in a dry place at room temperature (between 14 and 20°C), away from direct light and heat. It is ideal to use dark glass bottles that prevent oxidation and extend shelf life. When properly stored, extra virgin olive oil retains its properties for up to 24 months. Signs that the oil has lost quality include a rancid smell, color change, and loss of its characteristic aroma. Also, if oil is not stored in glass bottles but in plastic, it may take on the taste of that plastic.
When looking for the best olive oil, you might wonder how much the variety of olives and harvest season affect the oil’s quality and nutritional properties, which can influence your decision on where to buy olive oil.
In fact, the crucial factor in obtaining oil is the shortest possible time between harvesting and processing. As time passes, chemical bonds break and the oil’s value decreases. Dragan Ramov, Matija’s father and a passionate olive grower, explains: “As the ripening of the fruit moves from green to black, the oil’s properties such as free fatty acids and peroxide value change, and with that the amount of polyphenols decreases, which affect pungency and bitterness because they are water-soluble (the fruit consists of 35% water).“
Finally, real olive oil is not just an addition to meals, but an investment in health. When you know what to pay attention to when buying and how to store it properly, you can be sure you are enjoying a high-quality product that will elevate every dish.
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