How to choose the best olive oil: four simple rules

But it's easy to get lost in the supermarket among dozens of bottles with flashy labels. Chef and US-renowned recipe author Andy Baragani explains The New York Times, how to make the right choice.

1. Use the marker as a guide. extra virgin

This is the highest category of olive oil. It is unrefined and retains the maximum amount of flavor and nutrients. However, the quality depends on the olives themselves and how quickly they are pressed and bottled.

Avoid inscriptionslight or pure — such oils often have a weaker aroma and taste.

2. Choose a dark bottle

Light and heat spoil oil. It's best if it's stored in dark glass or metal. If the bottle is transparent, store it in a cupboard away from the stove.

High-quality oil should give a fresh aroma and bright notes to the dish.

3. Check the origin

Inscription Made in Italy doesn't mean the olives were grown in Italy, but only that the oil was bottled there. Look for a specific country or even producer on the label. This guarantees that the product is made from a single batch of olives, pressed immediately after harvesting.

4. Trust your nose

Really good oil has a rich, fresh aroma. If the smell is weak, it's better to use it for frying. If it's bitter, it's best to throw it away.

Save the real extra virgin olive oil for the simplest dishes: a piece of garlic bread, vegetable salad, or beans. It will emphasize the taste and make the food richer.

Tip from chef Andy Baragani:Treat olive oil like wine. For everyday use, there's one affordable bottle, and for special occasions, there's another, brighter and more expensive one.