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Choosing an Optimal Olive Oil

For centuries, olive oil has been a staple in the human diet. Discovery and production of this wonderful oil dates back to 2500 B.C., launching uses for everything from cooking, to washing hair, healing the skin, and anointing warriors or athletes.

Harvesting the olives and pressing them into oil was mechanized early on by the Romans and Greeks, thus, creating an industry that we still have today. Among the many countries making olive oil are Italy, Spain, Greece, United States, and Australia.

America’s growing demand for low priced olive oil along with lax regulations has led to a market where blending of olive oils of different quality has occurred. There are even reports of olive oil being dubiously diluted with vegetable or other oils. As a savvy consumer, there are things you can look for when choosing an olive oil.

Tips to Ensure Your Olive Oil is Legit

• Make sure your EVOO (Extra Virgin Olive Oil) is first cold press because this is where the best, most nutrient-rich oil comes with healthy benefits.
• Your olive oil should clearly identify a single producer.
• Look for the USDA organic seal.
• Make sure your olive oil is in a dark container.
• Your olive oil should taste like…olives!
• Look for the BUB (Best Used By date); it should be 12 months or less from the harvest date.
• Conduct experiments, such as the Cough Test. Unfortunately, the Refrigerator Test, during which you place olive oil in the fridge and wait several hours to see if it solidifies, has been largely disproven as a reliable test for pure EVOO.

The Cough Test
Turns out there are receptors in the back of your throat called TRPA₁. These receptors are microscopic proteins that stick out of the cells lining your throat and latch on to the molecules in EVOO and ibuprofen. That is why you get that mild burning sensation in your throat when you take an anti-inflammatory drug like ibuprofen. Through the Cough Test, you could try to see how pure your EVOO is by triggering these TRPA₁ receptors.

Simply take a small amount of olive oil in your mouth. Swirl it around to get the taste then swallow. Within a few seconds… you should feel a peppery, burning sensation in the back of your throat. If it makes you cough once, the olive oil is a good quality. Two coughs is better quality, and three coughs is the best olive oil.

Good Recipes Start with Good Ingredients

Take your time in finding and choosing a nutrient-rich olive oil. Don’t go by price alone. Remember you are buying quality. Your body matters – and so does what you put in it.