Real vs fake Olive Oil. How to spot pure extra virgin olive oil скачать в хорошем качестве

Real vs fake Olive Oil. How to spot pure extra virgin olive oil

#oliveboard #oliveoil #extravirginoliveoil 00:00 - Intro 00:09 - The color test 00:53 - The transparency test 01:42 - The smell test 02:20 - The density and absorption test 03:21 - The taste test 03:49 -The freezing test Fresh, authentic olive oils will have a bright flavor with a peppery bite. The pepperiness occurs due to the presence of the polyphenols. Fake olive oils will taste dull and greasy, and even waxy or crayon-like if they have begun to go rancid. How do you know if olive oil is 100% pure? Take a clean glass container and pour in a few tablespoons of olive oil and cover the lid and refrigerate for at least a day or overnight. If the oil solidifies it shows that the oil has monounsaturated pure olive oil whereas adulterated or fake olive oil will not change its texture on freezing. What does real olive oil smell like? A good extra virgin olive oil will have a fruit or vegetable scent, with hints of olive and perhaps even a grassy aroma. It will smell fresh and clean. A rancid olive oil, however, retains a waxy smell, like a crayon, putty or even old walnuts. The next step to identifying rancid oil is tasting it. The phrase alone isn't a guarantee, but without it, "you're always going to get a low-quality product," says Olmsted. Don't bother with anything labeled "virgin," "light," "pure," or just "olive oil." Tip #2: Look for a "harvest date" and an estate or mill name. Basically, the more specifics, the better. "Typically only the better oils will have a 'pressed on' or 'harvest date,' " Olmsted says. If a label calls out the name of the producer or estate, or the variety of olive used, it's very likely genuine. Getting even geekier, if you see the free fatty acidity level, or FFA, listed (which you probably won't with mass-market brands), that's a great sign. Typically, only high-quality producers bother listing it, Olmsted says. An excellent oil will have an FFA of 0.2 percent or lower, according to Mueller. 1. SMELL AND TASTE IT True olive oil should smell fresh, like grass or something fruity. Avoid something that smells musty or rancid, or even odorless. In addition to smell, when you’re tasting olive oils, you should recognize hints of grass, fruit, and almond. Plus, it’s a good sign if the oil tastes a bit bitter (but not too much) and also has a peppery taste as well (you might be able to feel it in the back of your throat). Don’t worry so much about color—it can be everything from a greenish or straw hue. 2. LOOK AT THE BATCH DATE This is not the same as an expiration date. Look at the bottle’s label for a “batch date,” "bottled date" or or “harvested date” that’s within 18 months. If it only has an expiration date and nothing else, you might want to consider not purchasing it because you could be purchasing olive oil that has been produced or bottled years before. 3. PAY ATTENTION TO HOW IT’S BOTTLED Olive oil should be stored in a dark, cool place, so if the bottle is clear, you’ll want to stay away from that brand. A darker bottle will help preserve the olive oil. Additionally, the olive oil should be packaged in a glass bottle—a plastic bottle is too porous to protect if from heat, light, or moisture. Since you want to consume the olive oil pretty quickly after opening the bottle, don’t feel pressured to buy a big bottle in order to save money.