Portuguese olive oil, our country's liquid gold, is at once nuanced and approachable. Perfect in salad dressing or over grilled fish, as a dip for sourdough bread, or to sauté fresh vegetables, it's something most of us shop for regularly and use daily. LOA / The Olive World offers several valuable buying tips on this national treasure:
- Packaging >>> opt for dark glass bottles with air-tight seals
- Expiration Date >>> the newer/younger/fresher the olive oil the better
- Conservation >>> avoid buying from a bright and/or hot place.
- Consume oil within 20 days of opening for best flavor
- Color >>> There is no relation between color and quality in olive oils. Those results come from the maturation stage of the olives—greener olive oils come from greener olives and yellowish olive oils come from ripe olives
Whether you are new to the Portuguese kitchen or a long-time EVOO lover, you'll learn plenty more golden tips in our Portuguese Olive Oil quiz, below.
Seeking to bring together the best premium olive oil produced in Portugal, Relish Portugal contributor LOA | The Olive World is entirely focused on excellence and partnership with local producers who cherish and pamper their olive trees. They are committed to small producers that decided to change their lives and that do not have scale or do not intend to compete in large markets; producers who respect nature and its principles and lovingly develop their products with friends and family ... and you in mind.