Olive Oil: Spanish versus Italian

Options are abundant for olive oil, and the olive oil section at the grocery store can pose a challenge. How do you efficiently and confidently choose the best-tasting or best-value bottle? 

For starters, like wine or any food for that matter, it's difficult to say what will taste best since taste is so specific to the individual, says How Stuff Works. It's a good idea to experiment with what tastes good to you within your price range.

That said, several guidelines and tips ensure you get high-quality olive oil. Many may want to use the olive oil's country of origin — like Spain or Italy — as the prime determining factor. 

While each region and variety does affect the taste, first, it's best to know how and where to look for the best olive oil on the shelf. Then, you can consider the olive oil's region.

Premium extra virgin olive oil is superior and best used fresh as a topping, drizzle, or condiment. Extra virgin olive oil is next in line for high quality, per How Stuff Works. This is because extra virgin olive oil is the least processed and is chemical and additive-free, says Bon Appétit. 

Next, pick a dark-colored bottle. Olive oil spoils quickly, and clear bottles speed up the process. If you're wanting to avoid pesticides, anything certified organic is the way to go.  READ MORE...