But the average consumer who buys olive oil will compare these points:

1, is not extra virgin. The above two oils seem to be extra virgin, equivalent to olive oil in the top raw material standards, but some other brands, there will often be what refined olive oil, pure olive oil, these will not be the top quality of olive oil, of course, there will be no harm, just taste and nutritional value will be worse.

2, taste and aroma and color. Although it can not be professionally assessed, but generally better olive oil color will be translucent, but not very golden, with a little green feeling. Taste is generally tasted directly is certainly more choking, but after the throat will not have any sense of impurity, the aftertaste is more pure. If you mix salad cooking, it will be more obvious, good olive oil almost no flavor, if there is a mixed flavor, certainly mixed. Aroma, generally good olive oil is sweet and fruity aroma is dominated by the better smell, if there is any metal, acidic flavor of this, is not very good.

3, look at the origin, usually like Italy, Spain, these traditional Mediterranean origin, the quality of olives will be uneven, market regulation will be chaotic point. So when you buy the best is to check whether those certificates of origin are reliable, and then compare the color and flavor is not false. The Australian side will be relatively more guaranteed, because Australia only produces extra virgin grade olive oil, and food regulation is notoriously strict, if the brand on the certification of Australian origin, basically better, less risky.

4, look at the price. General market olive oil prices vary greatly from high to low, but the real better extra virgin olive oil, certainly not ridiculously cheap, so don't expect small tens of dollars, buy 500-1L so much good olive oil