How to tell the difference between olive oils

In Italian cuisine, it's important to choose not only good ingredients, but a good base for the ingredients to shine. Olive oil is one of the most important base ingredients in Italian cooking. Whether as a background flavor or a star in its own right, olive oil can make or break an Italian recipe. However, it's sometimes difficult to tell the difference between olive oils and to choose the one that's most useful to you. There are many factors that contribute to the taste, texture and look of olive oils. These factors are contingent on the different forms of olive oil: Extra-virgin olive oil, Virgin olive oil, and olive oil. They are also reliant on the country from which they originate, the soil in that area and the age of the oil. These complex relationships make olive oil as varied as wine.

Extra virgin olive oil is the strongest and most complex of the three varieties of olive oil. A very fresh pressing (processing of olives) will be slightly green or golden yellow. In Italy, the freshest olive oil is almost cloudy, yet in the United States, it is preferable to have a clear product. Freshness is also signaled by a fruity aroma, some bitterness and a sharp flavor. These are all highly desirable traits and make for a more interesting flavor. Extra-virgin oils also come from many different countries and regions. These oils all have different characteristics, but it often takes a discerning palate to tell the difference.

Virgin olive oil is the next on the list for olive oils. Not as highly colored as extra-virgin olive oil and slightly less flavored, virgin olive oil has a higher flashpoint (point at which the oil burns) and therefore can be used for higher heat cooking like deep frying. Extra-virgin olive oil is better suited to cold dishes like salads, but virgin olive oil can be just as tasty. Depending on your palate, virgin olive oil might be better suited to your taste.

Olive oil is the last most common form of olive oil, though quickly being surpassed by extra-virgin olive oil. They are not to be confused! Olive oil is a combination of virgin olive oil and another oil so the flavor is very mild. Extra-virgin olive oil has a much more saturated color than olive oil and produces a more complex flavor on the palate. Olive oil is pressed from olives like other varieties, but it is often from a later pressing so the flavors aren't as concentrated. Olive oil has a high flashpoint but more dull flavor so it is better put to use in cooking than in dressing a salad or for dipping bread into.

If telling the difference between oils seems to be a daunting task, buy small bottles of oils you are interested in and use them for tasting. A quick dip of Italian bread into a small pool of olive oil will usually be enough for you to taste a significant difference. By doing this, you can also see which oils you like best. As with wine, it is best to go with the flavor you enjoy most.  Once you know the basics about olive oil, you can more faithfully interpret your favorite recipes and create your own. With olive oil as your base, you can allow your other ingredients to shine.