Top 10 Things to Consider Before You Buy Olive Oil

So you suddenly noticed that the olive oil selection in your local supermarket or favorite gourmet market has expanded -- by leaps and bounds. Are you enamored with the fancy-looking bottle? Swayed by the most elegant label? Sucker for the priciest? What about the Italian, the Spanish, the Greek or the Californian?

Decisions, decisions.

ILoveOliveOilBlog.com offers a few pointers on some things to look for when you're in the market for a good 100 percent extra virgin olive oil:

1. Freshness -- Look for dates on the bottle. It's becoming more common for oil producers to disclose when the oil was produced and how long it will keep (unopened) before it turns rancid. Usually, it's no more than two years. So, if you have an expiration date of February 2008, there's a good chance the oil might have been produced sometime in 2006. But, unlike wines, olive oils do NOT get better with age. So, if you find a great oil, use it quickly -- and buy some more.

2. Certification seals -- Much like wine-producing regions have formed appellations, the same is happening with olive oils. Several European countries have regions where producers can authenticate their oils as extra virgin and as hailing from a particular region -- and they sport a fancy seal to prove it to the consumer. In the United States, the California Olive Oil Council holds a similar watchdog role. Look for COOC labels on California olive oils, which are the most common domestic olive oils on the market in the U.S., because the council abides by international olive oil standards.

3. Price -- Price can sometimes point you in the direction of quality -- but don't put too much emphasis on it. California olive oils tend to be pricier than their European counterparts, but it's often not a question of a difference in quality. There's just more European olive oil to go around, so the pricing will be much more competitive.

4. Taste -- Try to taste an olive oil before you buy. You may not be able to do this in a supermarket aisle -- so don't buy your oil from the local grocery chain. Go to the little international deli or gourmet market on the other side of town, and ask to sample some oils. Chances are, they'll be happy to indulge you. And, if you find a store that sells olive oil for on-the-spot bottling -- they are popping up in the U.S.; see this list -- there's a very good chance you'll walk away with excellent olive oil, because the oil will likely be more fresh.

5. Color -- Avoid making assumptions based on the olive oil's color. It's usually not a reliable indicator of quality -- except when the oil is, like, purple. And you should definitely avoid purple olive oils.

6. Organic -- Organic olive oil is increasingly common in the U.S., and Europeans tend to find more of a market for their organic oils in America than in their own countries. Why? Well, cuz they tend to be more expensive, and Americans sure love their organic products. You may not notice a huge difference in taste and quality, but you'll probably feel better about buying it because it requires the farmer to be a little gentler to the land.

7. Storage -- Wherever you buy from, note how the olive oil has been stored. Has it been kept in direct light? Is it in a warm spot in the store? Is there dust on the bottle? Is the label peeled or discolored? If you feel the oil you're eyeing may have been exposed to some tough storage conditions, stay away!

8. Consider the probabilities -- There's a good chance that if you buy an Italian, Greek or Spanish olive oil, at any price, you'll end up with a pretty good product that's often intense and peppery. Oils from other countries can be more uneven in flavor profiles, and more mild. But you'll never know unless you try -- think about buying small bottles of oils as a way to sample first, then commit to a bigger better if you fall in love with one.

9. Make new friends -- If at all possible, make friends with Californians, or immigrants from places like Italy, Greece, Spain and other EU nations. Recent immigrants usually know someone within their ethnic community who is importing olive oil from small farms -- so put in a standing order with them. Sometimes the best olive oil is poured from an old plastic Coca-Cola bottle! The chances are high that you'll end up with stunningly good olive oil -- the kind that gets you drunk with excellent flavor -- and you'll never venture into a supermarket again to buy oil.

10. Infuse your own -- Avoid buying olive oil that has been infused with what appears to be fresh herbs -- if not properly packaged, it can lead to botulism. If you have a hankering for herb-infused olive oil, try doing it yourself with dried herbs. This approach might appeal to you, especially when you bought an oil that you're not impressed with, but don't want it to go to waste. Jazz it up with some herbs and spices, a little vinegar and voila! Instant vinaigrettes. Flavored oils -- such as lemon or blood orange -- tend to be best when the oil is fused (not infused) with the fruity essence, meaning that the lemon or orange peels are crushed together with the olives during the milling process. That's the best way.

Bonus Factor: Consider how well it was rated at ILoveOliveOilBlog.com -- read independent reviews of olive oils here!

Photo credits: 1) Man in Whole Foods store in London, via Flickr.com, uploaded on January 11, 2008 by tedesco57; 2) California Olive Oil Council seal 3) Photo of Greek olive oil farmer, courtesy of Paul Furman.