Olive oil has been a vital commodity throughout the Mediterranean region for thousands of years. While its main purpose has always been for consumption, it has also been used for lighting and medicinal purposes as well.
Three major criteria are used for judging olive oil. Taste, Aroma, and Low Acidity.
The lower the acidity, the better the oil. Acidity levels can fluctuate from season to season, largely influenced by the weather and the harvesting technique chosen. The pressing technique chosen can also contribute significantly in achieving best results. Unlike wine, olive oil does not improve with age and is best consumed within its year of production. It should be stored away from the direct glare of the sun, in normal room temperature. It should not be kept in a fridge, but need not be stored in a wine cellar.
