Last, always make sure that you don’t keep your olive oil dispenser near a heat source, as the oil will go rancid much faster when exposed to heat. If it has a stale or musty odor, it means that it’s not good anymore. Always ensure that your olive oil is fresh by sniffing it. Then, search for a model with a slender spout at the top that will make pouring easier and will also limit the amount of air that gets into the dispenser.Īir, light, and heat can easily damage olive oil.Ĭlean the olive oil dispenser with a bottle brush so that different batches of oil don’t mix. If you want your olive oil to stay fresh, look for an olive oil dispenser that will limit light access to the oil, meaning one made of ceramic or metal. For a sophisticated look, use an olive oil dispenser, a pinch bowl of finishing salt, and a halved lemon as a dinner table centerpiece. Even though most olive oil bottles are dark, an olive oil dispenser is much more elegant, either in the kitchen, or displayed on the dinner table. What to look for in an olive oil containerĪir, light, and heat can easily damage olive oil. This container should be, in turn, stored in a cool, dark place, as to avoid heat and direct sunlight. Olive oil containers should be opaque, so that light doesn’t get directly into the containerīecause of all of these criteria for storage, it is best to use a special container for olive oil, and not keep it in the original bottle. Olive oil is best consumed within a year of bottling, as it tends to get rancid over time. Also, olive oil containers should be opaque, so that light doesn’t get directly into the container. Olive Oil StorageĪs olive oil deteriorates fast when exposed to heat and light, it should be stored in an airtight container in a cool, dark place. Greek olive oils are fruity and sometimes peppery. Italian olive oils from the northern region have a nutty flavor, the ones from Central Italy have notes of grass, and the southern ones have a herbal flavor.

Spanish olive oils are sweeter and have fruity notes, with a very faint bitterness. The flavor of olive oil varies according to the region of origin. However, deep frying is not recommended with any type of olive oil, because of the low smoking point. It has a neutral flavor, which doesn’t modify the overall taste of food, so it is ideal for all types of cooking. Pure olive oil is the cheapest type of olive oil. It has a slightly lighter flavor than extra-virgin olive oil. It works like the extra-virgin olive oil does, and it can also be used for cooking. Virgin olive oil is a first press oil with a higher acidity level. Extra-virgin olive oil has a strong olive flavor, which can influence the overall taste of the dish. It has a low acidity rate and it works best in salads, but it can also be used in other types of food or with other cooking methods, depending on the taste. The most expensive type of olive oil is extra-virgin olive oil, the type made from the first cold pressing of the olives. The flavor, smell, and color can be very different, according to the place where the oil originates from or whether it is of the finest grade (extra virgin) or not. There are several factors that vary depending on the origin and grade. Just as they do in wine-making, climate, soil, and harvesting methods have a very important impact on the oil’s character.Įxperts asses olive oil according to three criteria: fruitiness, bitterness, and how peppery it is. National consumption is highest in Greece, followed by Spain and Italy. Today, the top five producers of olive oil by volume are Spain, Morocco, Turkey, Greece, and Italy. Historically, olive trees have been grown around the Mediterranean since the 8th millennium BC. It has additional uses in some religions. It is also used in cosmetics, pharmaceuticals, and soaps, and as a fuel for traditional oil lamps.

Olive oil is used for frying, cooking, or for preparing salad dressings.

The three products represent the basis of all cuisines surrounding the Mediterranean Sea (such as Italian, Greek, Spanish, and Portuguese). Typically, olive oil is used in Mediterranean kitchen, along with wheat and grapes. Probably the most widely-used oil in cooking, olive oil has a long history and a large variety of uses.

Oil bottle with spout