Selecting the best olive oil

So, what's the deal with olive oil?  Should  you buy the regular stuff or extra virgin?  Do you really need to buy organic?  And are blended oils better or worse for your health?

These were some of the questions I received after the Get the Skinny on Healthy Fats teleclass Tuesday night.  I must admit, I was a bit impressed with the questions because it really demonstrated the participants were listening carefully and really keen to upgrade their essential fatty acids. Upgrades are always something I highly recommend!

As I answer these questions it's important to know I'm not an oil expert.  However in saying that, I did recently attend an Oil and Vinegar Tasting Class at Cafe Manna in Brookfield, Wisconsin.  (Sidenote: If you've never been to Cafe Manna book a table today!  Seriously.  You will NOT be disappointed.  The owners, employees, atmosphere and food are all simply amazing!). 

Anyway, back to the class - it was given by Josh Saiia, owner of Oro Di Oliva in Wauwatosa.  I cannot tell you how eye-opening it was for me to learn all these fun olive oil details!  Here were some highlights:

• An olive oil is not an olive oil is not an olive oil.  What on earth does that mean?  Quite simply - quality matters to your health AND your olive oil flavor.
• Shelf life: The quality of the olive oil will stay good for 4-6 months after bottling.  That's right and guess what - are you ready for this - the average age of grocery store olive oil is already 2-3 years old by the time it hits the shelves!  Even the organic oils!  Crazy!
• Storage:  Always store in a cool, dark place.  Do not store in direct sunlight or above the stove.
• Air: Exposure to air can make oil go bad a lot quicker.  If you have an open spout on your olive oil bottle the oil shelf life will likely reduce to about 2 months (instead of 4-6).
• Region:  It is best to get an oil from the same region.  Blended oils are common here, but not preferred due to the time lapse that takes place from olives being harvested to bottled. 
• And the country with the BEST olive oil is - whatever you say!  That's right, there is no 'higher' quality olive oil based on the country it was produced in.  So whether you prefer Spanish over Italian or Italian over Greek, it's all a matter of personal palate.
• Extra virgin olive oil or olive oil?  When buying an oil, you want to purchase a high quality extra virgin olive oil because this comes from the first 'pressing' of olives.  You also want to ensure it's cold-pressed as some extra virgin oils may come from second pressing.  Second pressing means that the olive oil is handled more frequently, heated and chemicals are often used.  The less the olives are handled to make the oil, keeping the olives' closer to their natural state, the better the health benefits.  
• Where to purchase?  Based on the information from the tasting and my own palate, it is clear to me that purchasing an oil direct from an oil merchant offers more health benefits due to its superior quality.  Even organic oils at grocery stores or health food stores may be rancid so make this one product you have fun purchasing at a specialty store.  For me, that means going to Oro Di Oliva.  

I hope this information helps you take your olive oil to the next level!  Your health will thank you for it.  Where do you buy your oil? Post a comment to let us know.

(Picture courtesy of: http://www.flickr.com/photos/russelljsmith/2391643857/sizes/o/)