Olive oil: how to buy it, how it's produced

Just like wine, olive oils are awarded different labels and grades depending on their taste, production methods, origin and chemistry.

2) All olive oils are classified by taste through a blind taste test, which is carried out by a panel of professional tasters.

3) When you buy ‘Extra Virgin' olive oil, this means it is produced without the use of any chemicals, contains no more than 0.8% acidity and is judged to have a superior taste.

4) Research suggests that olive oil can improve cholesterol regulation, reduce the risk of coronary heart disease and it has even been linked to prevention of cancer. This is because it is packed with anti-oxidants and has a high content of mono-saturated fatty acids.

5) Olive oil is the only vegetable oil that can be consumed freshly pressed from the fruit, without the use of solvents.

6) Cold pressed olive oil is a better quality than other olive oil - this means the olive pulp created during the olive production process is pressed below 27 degrees to ensure the minimum flavour is lost.

7) Light, heat and air reduce the quality of olive oil, so it is best kept in a sealed, tinted glass bottle and stored in a cool place.

8) Unlike wine, olive oil does not get better with age. Good quality olive oil should be used within a year. Lower grade oils only have a shelf life of a few months.

Some of the world's best extra virgin olive oil comes from the Chianti region of Tuscany where single estate bottled oils are the most sought after and expensive of all. For info on visiting Tuscany visit www.to-tuscany.com.

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