Olive oil is one of the most sophisticated and perhaps undervalued products in a supermarket, the latter due to the lightness of the customers at the time of choice. Although most offer antioxidants and beneficial fats, true quality is not governed by price.

Experts in nutrition and specialized staff ensure that the real secret lies in learning to read certain product details. Xavier Ruzafa, engineer and premium oil producer in Barcelona Olive Oil Company (BOOC), explains what the most important aspects that should be reviewed before buying a bottle.

Read also: 4 errors when using olive oil that ruin its benefits

4 tricks to choose the best olive oil in the supermarket

1. Must say “extra virgin” and “first cold extraction”

The first advice from specialists is to carefully check the label. A good quality olive oil should clearly indicate that it is “extra virgin”, the highest category within this product.

Experts explain that this type of oil better preserves its natural properties, antioxidants and flavor because it goes through a less industrialized process.

Furthermore, Xavier Ruzafa recommends checking another important phrase on the package: “first cold extraction”. As explained, this method allows to preserve the nutrients and beneficial compounds of the olive. “If it says ‘pressed’, look for another, it’s not the same,” he clarified.

2. The flavor should cause a slight itching

Although many people don't know it, the flavor can also reveal the quality of the olive oil. Experts indicate that a authentic extra-virgin oil tico usually generates a slight stinging sensation or burning in the throat when consumed pure. In some cases, it can cause a small cough.

That reaction comes from polyphenols, natural antioxidants present in olives and related to several health benefits.

If the oil turns out too soft and doesn't generate any sensation in the throat, specialists consider that it probably lost some of its properties during refining processes.

3. Review the production date is key

Another common mistake is ignoring the date of production or packaging. Unlike other products, olive oil does not improve over time. Specialists explain that the more recent its production, the better it will retain its flavor, aroma and antioxidants.

Therefore, before purchasing, it is recommended to look for bottles with dates as close as possible to the time of purchase.

Experts suggest avoiding oils older one year from production, since prolonged contact with oxygen and ambient temperature can gradually deteriorate their quality.

4. The dark bottle is not decoration

The type of packaging also matters more than many people imagine. According to Xavier Ruzafa, olive oil is extremely sensitive. It likes light, heat, and oxygen. For that reason, the best products usually come in dark bottles or protective cases.

The function of this container is to prevent light from accelerating the oxidation process and reducing the quality of the oil. “How much or more time you are exposed to heat, light and oxygen, the quality you lose that olive oil,” the expert pointed out.

Specialists insist that the most expensive is not necessarily the best. Some products may have high prices due to marketing or packaging design, without really meeting high quality standards, and that happens with forgettable oil.

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